Formulation of Jackfruit Based Functional Greek Yoghurt and Its Influence on Sensory Attributes

Abstract

The research aimed to develop a jackfruit-based functional Greek yoghurt and evaluate its effect on sensory attributes. Greek yoghurt was prepared following a standard protocol by heating cow’s milk to 90°C for five minutes, cooling it to 45°C, and adding 0.30% freeze-dried DVS yoghurt culture. The mixture was incubated at 45°C for four hours, de-wheyed, and blended with jackfruit pulp and sugar in a 1:1 ratio at concentrations of 20%, 30%, and 40%. Sensory evaluation was conducted using a 9-point hedonic scale by a panel of six judges, and statistical analysis was performed using R software. The results showed that the Greek yoghurt with 40% jackfruit pulp had the highest acceptance based on sensory attributes. The incorporation of jackfruit pulp enhanced the flavour, texture, and overall sensory properties, making it a viable functional ingredient for dairy-based products. Jackfruit’s bioactive compounds also offer potential health benefits, making the product more appealing to health-conscious consumers. This study highlights the feasibility of using jackfruit to develop novel, value-added dairy products. Further research is recommended to assess the long-term stability, microbial safety, and consumer acceptance in broader markets.