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Journal of Biological Sciences
Year: 2001  |  Volume: 1  |  Issue: 9  |  Page No.: 880 - 882

Utilization of Jack Fruit Juice in the Manufacture of Yogurt

S.M.R. Rahman, M.H.Rashid, M.N. Islam, M.N.Hassan and S. Hasan    

Abstract: Yogurt samples were prepared by adding 0,5, 10 and 15% jack fruit juice with milk. The quality of prepared yogurt was measured by some organoleptic, chemical and microbiological tests. Smell and taste; body and consistency; color and texture score of yogurt improved due to the addition of jack fruit juice. Addition of jack fruit juice increased the total solids content but decreased the protein, fat and ash content. Yeast cells were higher in jackfruit yogurt (JFY) than plain yogurt. From this study it was suggested that yogurt could be prepared successfully by adding different proportions of jack fruit juice with milk and among of them 5% jack fruit juice yogurt showed little better performance.

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