Jackfruit A Protentional Fruit for Producing Functional Yogurt.


Year : 2025 | Volume : 14 | 01 | Page : –
    By

    Mohammed Tanvir Ahamed,

  • Sayedul Alam,

  • Arfanul Saif,

  • Sumana Rashid,

  • Minhajul Islam,

  • Md. Shajjdul Kabir,

  1. Student, Department of of Applied Chemistry & Chemical Technology, Faculty of Food Science & Technology, Chattogram Veterinary & Animal Sciences University, , Bangladesh
  2. Student, Department of of Applied Chemistry & Chemical Technology, Faculty of Food Science & Technology, Chattogram Veterinary & Animal Sciences University, , Bangladesh
  3. Student, Department. of Physiology Biochemistry & Pharmacology; Faculty of Veterinary Medicine; Chattogram Veterinary & Animal Sciences University, Chittagong, , Bangladesh
  4. Dietitian & Nutritionist, Department of Nutrition & Diet management; Apollo Imperial Hospitals, Chittagong, , Bangladesh
  5. , Faculty of Food Science & Technology, Chattogram Veterinary & Animal Sciences University, Chittagong, , Bangladesh
  6. Student, Department of Computer Science & Engineering, International Islamic University Chittagong, , Bangladesh

Abstract

document.addEventListener(‘DOMContentLoaded’,function(){frmFrontForm.scrollToID(‘frm_container_abs_161155’);});Edit Abstract & Keyword

Jackfruit (Artocarpus heterophyllus), the largest tree-borne fruit, is a rich source of nutrition and medicinal properties. Native to the rainforests of the Western Ghats in India, its diverse varieties are celebrated across Asia for their unique texture, flavor, and nutritional value. The jackfruit is high in protein, carbohydrates, vitamins, and minerals, with its flesh and seeds offering various health benefits, including improved digestion, enhanced bone health, and cardiovascular support. Rich in dietary fiber, jackfruit aids colon health and alleviates constipation while its high magnesium and vitamin C content bolster immunity. Its medicinal applications extend to treating skin conditions, anemia, and thyroid dysfunction.

Yoghurt, a popular fermented dairy product, is known for its nutritional benefits and digestibility. Made by fermenting milk with lactic acid bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus, yoghurt is rich in essential nutrients such as calcium, vitamins, and proteins. It supports gut health, strengthens bones, and enhances metabolic functions. The addition of jackfruit to probiotic yoghurt increases its nutritional profile and introduces beneficial bioactive compounds, creating a functional food that combines the health-promoting properties of both ingredients. Fermentation improves the digestibility of lactose, making yoghurt a preferred choice for individuals with lactose intolerance.

This chapter explores the nutritional composition, therapeutic effects, and industrial applications of jackfruit and yoghurt. The combination of these two nutrient-rich foods offers promising potential for developing innovative, health-enhancing functional products catering to the evolving dietary preferences of health-conscious consumers.

Keywords: Jackfruit , Yogurt, Artocarpus heterophyllus, Lactobacillus bulgaricus, Streptococcus thermophilus

How to cite this article:
Mohammed Tanvir Ahamed, Sayedul Alam, Arfanul Saif, Sumana Rashid, Minhajul Islam, Md. Shajjdul Kabir. Jackfruit A Protentional Fruit for Producing Functional Yogurt.. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(01):-.
How to cite this URL:
Mohammed Tanvir Ahamed, Sayedul Alam, Arfanul Saif, Sumana Rashid, Minhajul Islam, Md. Shajjdul Kabir. Jackfruit A Protentional Fruit for Producing Functional Yogurt.. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(01):-. Available from: https://journals.stmjournals.com/rrjodst/article=2025/view=0


document.addEventListener(‘DOMContentLoaded’,function(){frmFrontForm.scrollToID(‘frm_container_ref_161155’);});Edit

References

  1. Soujanya K, Sree MS, Prabhakar B, Supraja T, Yasaswini P. Chitosan: A Versatile Bio Polysaccharide with Potential Applications in the Food Industry. Archives of Current Research International. 2024 Jun 7;24(5):520-34.
  2. Newburg DS, Neubauer SH. Carbohydrates in milk. Handbook of milk composition. 1995 Oct 23;349:273.
  3. Kunz C, Rodriquez-Palmero M, Koletzko B, Jensen R. Nutritional and biochemical properties of human milk, Part I: General aspects, proteins, and carbohydrates. Clinics in perinatology. 1999 Jun 1;26(2):307-33.
  4. Kunz C, Rodriquez-Palmero M, Koletzko B, Jensen R. Nutritional and biochemical properties of human milk, Part I: General aspects, proteins, and carbohydrates. Clinics in perinatology. 1999 Jun 1;26(2):307-33.
  5. Ranasinghe RA, Maduwanthi SD, Marapana RA. Nutritional and health benefits of jackfruit (Artocarpus heterophyllus Lam.): a review. International journal of food science. 2019;2019(1):4327183.
  6. Amadi JA, Ihemeje A, Afam-Anene OC. Nutrient and phytochemical composition of jackfruit (Artocarpus heterophyllus) pulp, seeds and leaves. International Journal of Innovative Food, Nutrition and Sustainable Agriculture. 2018;6(3):27-32.
  7. Goswami C, Chacrabati R. Jackfruit (Artocarpus heterophylus). InNutritional composition of fruit cultivars 2016 Jan 1 (pp. 317-335). Academic Press.
  8. Gupta D, Mann S, Sood A, Gupta RK. Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit (Artocarpous heterolphyllus Lam.). International Journal of Pharma and Bio Sciences. 2011;2(4):336-45.
  9. Sun Y, Yang J, Wang H, Zu C, Tan L, Wu G. Standardization of leaf sampling technique in jackfruit nutrient status diagnosis. Agricultural Sciences. 2015 Feb 3;6(2):232-7.
  10. Kaur J, Singh Z, Mazhar MS, Afrifa-Yamoah E, Sangha KK, Woodward A. Mineral profiling of diverse genotypes of jackfruit (Artocarpus heterophyllus Lam.) grown in Australia. Journal of Food Composition and Analysis. 2024 Nov 1;135:106599.
Ahead of Print Subscription Review Article
Volume 14
01
Received 25/01/2025
Accepted 04/02/2025
Published 13/02/2025
332