Development of a Ripened Jack ( Artocarpus heterophyllus Lain) Fruit and Soy ( Glycine max ) Milk Incorporated Set Yoghurt

摘要

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 (0.05), whereas, titratable acidity increased significantly (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.