Received: 21-10-2013 / Accepted: 16-01-2014
Jam is an effective and tasty way of preserving fruit. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations. The potential of the nutritious jackfruit (Artocarpus heterophyllus), has remained largely untapped. The study was conducted to investigate the effects of pectin concentration (0.7 to 0.9%) and gum arabic concentration (0.9 to 1.1%); vacuum pressure (450 to 650 mmHg) and holding time (2.5 to 4 minutes) on processing and jackfruit jam quality. Stirred and FOB-type fruit-flavored yogurt were made by adding jackfruit jam at different ratios (5 to 20%). In this work, vacuum technology was proven as adequate to obtain jam with the typical characteristics of water activity, degree Brix and viscosity of jam adding to yogurt. Proximate analysis showed vitamin C in jam 0.45 mg%, pH from 3.9 to 4 and oBrix from 53-54. The sensory evaluation showed that samples submitted to more intense vacuum pressure heating had significantly higher scores in color saturation, brightness, good texture and taste. These indicated that high vacuum pressure treatment prevents jackfruit jam color change and increases the consistency of the jam. In this way, jam was preferred by assessors mainly due to its higher consistency and suitability for adding to yogurt processing. The samples obtained by this procedure were stable during storage. Addition of 15% of Jackfruit jam into stirred yogurt and layered type of yogurt (FOB) provided products with strong aroma, good taste (sour and sweet harmony) and texture without water release.