FORMULATION AND DEVELOPMENT OF NATURAL JACK FRUIT CORDIAL

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.