Chemical composition of flavoured milk blended with Jackfruit (Artocarpus heterophyllus L.) pulp

Abstract

The present study was conducted to know the chemical attributes of flavoured milk blended with Jackfruit pulp (Barka). In study, flavoured milk was prepared from buffalo skim milk. Jackfruit pulp was added at different levels viz. 2.5 (T1), 5.0 (T2), 7.5 (T3) and 10.0 percent (T4) of milk and sugar was added @ 8 percent of milk. Addition of jackfruit pulp improved sensory quality and acceptability of the product. The most acceptable quality flavoured milk could be prepared by using jackfruit pulp at the rate of 7.5 percent of the buffalo skim milk and it contained total solids, fat, protein, ash, total sugar and titratable acidity as 18.91, 0.52, 3.21, 0.919, 15.15 and 0.168 percent , respectively.