The study was conducted to develop frozen yoghurt, flavoured with jackfruit pulp. Sensory data revealed that, the sample incorporated with 15% jackfruit pulp had the best qualities. Protein content of all jackfruit pulp incorporated frozen yoghurts was significantly higher (p < 0.05) and their fat content was significantly lower (p < 0.05) compared to the control. Significantly higher (p < 0.05) overrun was observed in the frozen yoghurt containing 20% of jackfruit pulp compared to the control. Titratable acidity increased and pH decreased in all samples during the storage.
T.M.P.M. Dissanayaka, K.H.I. Gimhani, W.A.H. Champa (2019); Evaluation of Nutritional, Physico-chemical and Sensory Properties of Jackfruit (Artocarpus heterophyllus) Incorporated Frozen Yoghurt; International Journal of Scientific and Research Publications (IJSRP)
9(6) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.06.2019.p9091