Cost economics and sensory quality of jackfruit nectar blended with avocado and kokum

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.