| dc.description.abstract | The study was conducted to find out the processing and preservation techniques and to
evaluate the sensory attributes of the prepared jackfruit juice to have a good quality
jackfruit juice and to make the availability of jackfruit products all the year round. The pulp
was prepared from mature, sound and ripe jackfruit. Calculated amount of sugar and citric
acid were mixed with required amount of fresh water and boiled for 3 to 5 minutes to make
the syrup. To prepare juice, the syrup was mixed with the required amount of pulp and
cooled down to about 28°C to 30°C temperature and potassium metabisulphite (KMS) at
the rate of 0.6 gm was added to it and mixed thoroughly. The finished products were kept
into clean, dry and sterilized glass bottles and then they were seamed properly. The seamed
bottles were stored in cool and dry places. The samples were analyzed for proximate
composition and sensory evaluation was done to detect the best sample and sample
differences. The colour, flavor, sweetness, texture, and overall acceptability of juice were
evaluated by a panel of ten judges. The results revealed that the color, flavor, texture, and
overall acceptability were the best in sample S2. The best sample contained 300 gm juice,
sugar-90 gm, citric acid-2.5 gm, KMS-0.6 gm, CMC-1.0 gm and water-605.9 gm for each
1000 gm of juice. The juice did not show any change in quality attributes during the storage
period till 2 to 4 months. To get the shelf stable, nutritious and good quality jackfruit juice
it should be prepared by taking 300 gm juice, sugar-90 gm, citric acid-2.5 gm, KMS-0.6
gm, CMC-1.0 gm and water-605.9 gm for each 1000 gm of juice and also should be
preserved for maximum 4 months at refrigerated temperature. | en_US |
