Utilization of Jack Fruit Juice in the Manufacture of Yogurt
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.
How to cite this article
S. M.R. Rahman, M. H.Rashid, M.N. Islam , M.N.Hassan and S. Hasan , 2001. Utilization of Jack Fruit Juice in the Manufacture of Yogurt. Journal of Biological Sciences, 1: 880-882.
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