A STUDY ON PREPARATION AND PRESERVATION OF JACKFRUIT JUICE

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.