Utilization of Jackfruit as a Potential Supplement in Yoghurt and Evaluation of Its Nutritional and Commercial Aspects

Year : 2025 | Volume : 14 | Issue : 01 | Page : 1-14
    By

    Sayedul Alam,

  • Mohammed Tanvir Ahamed,

  • Monsur Ahmad,

  • Muhibur Rahman Khan,

  • Sumana Rashid,

  • Anik Saha,

  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 of Applied Chemistry & Chemical Technology, Faculty of Food Science & Technology, Chattogram Veterinary & Animal Sciences University, , Bangladesh
  4. Student, Department of of Applied Chemistry & Chemical Technology, Faculty of Food Science & Technology, Chattogram Veterinary & Animal Sciences University, , Bangladesh
  5. Dietitian & Nutritionist, Dept. of Nutrition &Diet management, Apollo Imperial Hospitals, , Bangladesh
  6. Student, Department of of Applied Chemistry & Chemical Technology, Faculty of Food Science & Technology, Chattogram Veterinary & Animal Sciences University, , Bangladesh

Abstract

This study aimed to formulate fruit juice yoghurt by incorporating nutritious and flavorful jackfruit juice, known for its health benefits. Jackfruit juice was added at different levels (5%, 10%, and 15%) to yoghurt, and various chemical, microbiological, bioactive compounds, and sensory quality characteristics were analyzed. Statistical analysis revealed that panelist acceptability decreased with increasing fruit juice level. Among the samples, yoghurt with 10% jackfruit juice showed significantly different sensory characteristics compared to 5% and 15% jackfruit juice yoghurt, while 5% jackfruit juice yoghurt was similar to plain yoghurt. Chemical analysis indicated increased total solids and acidity with jackfruit juice incorporation, while protein and fat content decreased. Microbiological quality remained acceptable, with microbial counts reduced due to the high acidity of jackfruit juice. The research focused on assessing yoghurt using different levels of jackfruit juice, conducting analyses encompassing proximate composition, sensory attributes, microbial contents, bioactive compounds and mineral contents of the resulting product. To establish their significance level at P<0.05, the results were compared using one-way analysis of variance (ANOVA). The study’s results indicated significant variations (P < 0.05) among the prepared yoghurt, encompassing moisture (ranging from 65.39% to 68.32%), total solid (31.37%–34.06%), carbohydrate (19.24%–22.85%), protein (4.06%–4.41%), fat (6.32%–7.13%), ash (0.83%–0.89%), acidity (0.94%–1.12%), and ph (4.37%–4.48%) content, as well as sensory characteristics , microbial contents ( TVC, TCC, and TFC) and mineral contents (Potassium, Iron, and Phosphorus) highlighting the diverse nutritional and sensory attributes of different yoghurt samples. The total flavonoid content in jackfruit juice (11.441 mg/QE 100 gm) and (1.077 mg/QE 100 gm) in yoghurt (milk + 10% jackfruit juice). The total polyphenol content in jackfruit juice (0.04467 mg GAE/100 gm) and (0.0373 mg GAE/100 gm). Both samples displayed comparable antioxidant capacities. The sensory analysis revealed notable distinctions among the yoghurt samples in terms of color, taste, texture, appearance, and overall acceptance. Overall, the findings suggest that yoghurt can be successfully prepared by adding different proportions of jackfruit juice with milk, with 10% jackfruit juice yoghurt showing slightly better taste due to its higher acid content

Keywords: Yogurt, jack fruit juice, milk, organoleptic test, microbial test

[This article belongs to Research and Reviews : Journal of Dairy Science and Technology ]

How to cite this article:
Sayedul Alam, Mohammed Tanvir Ahamed, Monsur Ahmad, Muhibur Rahman Khan, Sumana Rashid, Anik Saha. Utilization of Jackfruit as a Potential Supplement in Yoghurt and Evaluation of Its Nutritional and Commercial Aspects. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(01):1-14.
How to cite this URL:
Sayedul Alam, Mohammed Tanvir Ahamed, Monsur Ahmad, Muhibur Rahman Khan, Sumana Rashid, Anik Saha. Utilization of Jackfruit as a Potential Supplement in Yoghurt and Evaluation of Its Nutritional and Commercial Aspects. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(01):1-14. Available from: https://journals.stmjournals.com/rrjodst/article=2025/view=198117


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Regular Issue Subscription Original Research
Volume 14
Issue 01
Received 25/01/2025
Accepted 04/02/2025
Published 12/02/2025
Publication Time 18 Days
Total Visits: 106


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