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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 6, Special Issue 6 (2017)

Product development acceptability and cost effectiveness of jackfruit jam blended with avocado and kokum

Author(s):

Kushala G, Sreenivas KN, Vasudeva Naik K and Ranjani SN

Abstract:
Jackfruit (Artocarpus heterophyllus L.) is largest edible fruit in the plant kingdom, research was carried out to study the effect of blending jackfruit jam jackfruit (65%), avocado (15%) and kokum (20%). In various proportions in an effort to improve its quality and sensory evaluation. Results showed that the Jackfruit jam blended with avocado and kokum containing 55 per cent juice, 0.5 per cent of acidity and 70° Brix was found to be acceptable with good organoleptic scores for appearance (4.12), aroma and flavour (4.33), taste (4.27) and overall acceptability (4.09) Product was free from spoilage during 120 days of storage the benefit cost ratio of the product was 3.53:1. Hence, commercial production of the products can be taken up and promoted as a small scale income generating activity

Pages: 1043-1045  |  1959 Views  756 Downloads

How to cite this article:
Kushala G, Sreenivas KN, Vasudeva Naik K and Ranjani SN. Product development acceptability and cost effectiveness of jackfruit jam blended with avocado and kokum. J Pharmacogn Phytochem 2017;6(6S):1043-1045.

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