M. IBRAHIM1*, A. K. M. S. ALAM2, M. H. KHATUN1, K. H. PARVEJ1 and S. AKHTER3
1Principal Scientific Officer, Scientific Officer, Research Chemist, Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi-6206, Bangladesh, 2Principal Scientific Officer, Applied Botany Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi-6206 and 3Ph D Fellow, Institute of Biological Sciences, University of Rajshahi, Rajshahi-6205, Bangladesh. *Corresponding author’s Email: dr.ibrahim62@yahoo.com.
ABSTRACT
The research was carried out as a part of sustainable development goal which mitigate the malnutrition of our people. The perishability and climacteric pattern of ripe jackfruit emphasize on the development of some preservation technology that’s why we have prepared ripe jackfruit drinks and studied on the storage life and quality characteristics of that product. The physical (colour, flavour and taste), biochemical (moisture, dry matter, total soluble solids, total sugar, non-reducing sugar, reducing sugar, ash, minerals i.e. phosphorous, iron, calcium, protein, pH, acidity, vitamin C, vitamin A, protein and total carbohydrate) analysis and microbial (total colony count, total fungal count and fecal coliform) evaluation were done during storage period. The assessment of the above parameters of jackfruit drinks was acceptable in quality.
Keywords: Jackfruit drinks, Storage life, Microbial loads, Local cultivar, Perishability and Quality