Vol. 8, Issue 4, Part E (2023)

Yoghurt is a healthy probiotic dairy fermented food suitable people suffered with lactose intolerance. It can be used as therapeutic as anti-cholesterol, antidiabetic, blood pressure controlling agent, bowel strengthening agent etc., Healthy ingredients can be used for the enrichment of yoghurt. Jackfruit is rich in carotenoid, an antioxidant which is preventing cancer, heart diseases, eye problems and muscular degeneration. This study is aimed to develop jackfruit yoghurt and assessing its physicochemical and sensory properties. Four groups of yoghurt viz., control, Jackfruit pulp @ 5%, 10% and 15% and four groups of drink yoghurt (smoothie) were prepared. For all the control and treatment groups, samples were taken and analysed for sensory and physicochemical parameters. Based on the sensory and physicochemical properties, it is concluded that yoghurt can be enriched with 15 percent of jackfruit pulp which will be having functional content viz., beta carotene and dietary fiber. Jackfruit is always preferable among the consumers for its taste and when it is incorporated into fermented dairy products like yoghurt, there will be a good demand among the consumers.