Home » ABST Home » APPLIED BIO-SYSTEMS TECHNOLOGY – VOL. 1, NO. 1, (2021) » VOL. 1, NO. 1, (2021) : ARTICLE 2

VOL. 1, NO. 1, (2021) : ARTICLE 2

Development and Analysis of Physico-Chemical Properties of Set Yogurt Dual Fortified with Oat Powder and Ripe Jackfruit Flesh Pulp

Uvini Rajarathna, Geethi Pamunuwa and Amani Wijesinghe


Background: Functional foods fortified with cereals and fruit pulp have shown high consumer demand mainly due to their health benefits. This study aimed at developing a dual fortified set yogurt incorporating oat (Avena sativa) powder, which is a rich source of nutrients and fibre, and ripe jackfruit (Artocarpus heterophyllus) flesh pulp, which is a rich source of nutrients and bioactive agents, as a functional food.

Methods: Oat (3.75% w/v) fortified set yogurt was prepared by incorporating ripe jackfruit pulp at 10%, 20%, 30% w/v quantities. The shelf life study of the developed yogurt was evaluated by measuring physicochemical properties such as pH, titratable acidity (TA), total soluble solids (TSS), syneresis and firmness, and by investigating the total plate count, and yeast and mould count for 21 days.

Results: Sensory analysis revealed that the 10% fruit pulp added yogurt was most accepted, which was hence chosen for further analysis. According to proximate analysis, the developed yogurt was higher in many nutrients, including protein, fat and fibre, than a market yogurt. Further, the developed yogurt can be used as a high-energy low-carbohydrate yogurt.

Conclusions: All the physicochemical parameters were within the acceptable levels up to 12-15 days and microbial safety was adequate up to 14 days. Thus, this product has potential to become a fermented milk based product with favourable sensory properties, which can be promoted as a healthy food product.

Keywords: Jackfruit, Oat, Physicochemical Properties, Proximate Analysis, Set Yogurt