Abstract:
The jackfruit (Artocarpus heterophyllus Lam.) is one of the important
tropical fruits cultivated in the worldwide. The objective of this study was to
optimize the amount of jackfruit pulp added to the ice cream while taking
account of consumer demand and nutritional value. Well-ripened jackfruits
were blended with 5% water and heated to 70°C to create jackfruit pulp. The
ice cream composites were made by combining fresh milk and jackfruit pulp
in the following ratios: 10:90 (T2), 15:85 (T3), 20:80 (T4), and control
sample. The physical and chemical characteristics (pH, moisture content,
titratable acidity, Ash, protein, and fat), sensory attributes and yeast and mold
were ascertained. There was a significant difference in the Moisture content,
pH and titratable acidity value of the ice cream between the treatments. The
moisture content ranged from 64.19±1.22 % to 54.28±0.13%, pH ranged
from 6.75±0.01 to 6.47±0.01 and titratable acidity from 0.23 to 0.13.
Additionally, the highest overrun percentage was observed in 15% jackfruit
pulp incorporated ice cream. Yeast and mould count were absent in all the
treatments. Based on the sensory evaluation, ice cream with 15% jackfruit
pulp incorporated ice cream was recorded the highest score for taste, flavor,
mouth feel, appearance and overall acceptability. In conclusion, 15%
jackfruit pulp and 85% fresh milk work better as ingredients for ice cream
preparation.
