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Development of a Ripened Jack (Artocarpus heterophyllus Lain) Fruit
and Soy (Glycine max) Milk Incorporated Set Yoghurt |
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N. Sarmini,
J. Sinniah and K.F.S.T. Silva |
Abstract:
The research was conducted to develop fruit yoghurt fortified with the acceptable
combination of milk, soy milk (Glycine max) and ripened jack fruit (Artocarpus
heterophyllus Lain). Incorporation of suitable percentages of soy milk and
jack fruit were determined by organoleptic evaluation. Different levels of soy
milk viz., 5, 10, 15, 20 and 25% (v/w) were used for the preparation of yoghurt.
Subsequently after the 10% soy milk was determined as optimum level; 5, 7 and
9% level of jack fruit chunks (3-5 mm) were used in the preparation of fruit
yoghurt. The yogurt without the addition of soy milk and jack fruit was used
as control. Selected yoghurt sample (10% soy milk toned yoghurt, 10% soy milk
with 7% jack fruit incorporated yoghurt) and control were analysed for proximate
composition, E. coli count, shelf life and sensory attributes. The means
for total solids, fat, protein and fiber for the control samples were 19.73±0.12,
4.00±0.06, 3.30±0.02, 0.00%, respectively. Whereas, for the soy-jack
yoghurt samples the means were 22.92±0.86, 4.08±0.03, 3.35±0.02,
0.2±0.01%, respectively. The products were packed in cartons and stored
under refrigerated conditions at 4±1°C for a period of sixteen days
whereas pH, titratable acidity and syneresis were measured once in three days.
The means of pH decreased significantly (p<0.05), whereas, titratable acidity
increased significantly (p<0.05) throughout the storage period. The E.
coli were not detected at 10-1 dilution. Yoghurt sample prepared
by incorporating 10% soy milk and 7% jack fruit resulted in superior organoleptic
properties and nutritional qualities compared to control sample.
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How to cite this article:
N. Sarmini, J. Sinniah and K.F.S.T. Silva, 2014. Development of a Ripened Jack (Artocarpus heterophyllus Lain) Fruit
and Soy (Glycine max) Milk Incorporated Set Yoghurt. International Journal of Dairy Science, 9: 15-23.
DOI: 10.3923/ijds.2014.15.23
URL: https://scialert.net/abstract/?doi=ijds.2014.15.23
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