Abstract:
Jack fruit (Artocarpus heterophyllus) is a large ever green tree which belongs to
the genus Artocarpus of the Moracea family.
Because of the unutilized nature large quantities of jack fruits are available during
certain months of year .The modem innovative preservation technologies could
be applied to make value added product from them.
Preliminary market research was conducted to obtain the consumer’s preference for
the natural jack fruit cordial. Standard formula for the natural jack fruit cordial
was developed according to the SLS standards. The three different samples of
cordial were processed using waraka (ripen jack fruit) pulp. Firsr s-vJ third samples
were prepared by changing the amount of sugar and water arid ine second sample
was prepared by adding lime juice as a flavour. The sensory and physico-chemical
characteristics of the processed products were studied and the best sample was
selected. The shelf life was evaluated for the best sample.
Based on sensory evaluation, the sample which was contained around 48% fruit
content was the best one. This sample was not shown any discoloration, acid
development, mould growth or any type of deterioration in appearance within 29 days
storage period.
Natural jack fruit cordiai can be prepared from ripen jack fruit (waraka) pulp with brix
52°, pH 3.8 and titrable acidity 0.6 at consumer satisfactory level.
