International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Cost economics and sensory quality of jackfruit nectar blended with avocado and kokum


Author(s): Kushala G, Sreenivas KN, Ranjani SN and Nagappa Desai

Abstract: Jackfruit (Artocarpus heterophyllus L.) is largest edible fruit in the plant kingdom. Research was carried out to study the effect of blending jackfruit with jam jackfruit (65%), avocado (15%) and kokum (20%) in various proportions, to improve its sensory qualities and sensory evaluation. Results showed that the Jackfruit nectar blended with avocado and kokum containing 23 per cent juice, 0.3 per cent of acidity and 18°Brix was found to be acceptable with good organoleptic scores for appearance (4.15), aroma and flavour (4.10), taste (3.95) and overall acceptability (3.96).The Product was free from spoilage even at 120 days of storage. The benefit cost ratio of the product was 2.23:1. Hence, commercial production of the products can be taken up and promoted as a small scale income generating activity.

Pages: 3426-3428  |  249 Views  8 Downloads

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How to cite this article:
Kushala G, Sreenivas KN, Ranjani SN, Nagappa Desai. Cost economics and sensory quality of jackfruit nectar blended with avocado and kokum. Int J Chem Stud 2018;6(2):3426-3428.
International Journal of Chemical Studies