Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt

Author:

Hossain Md Akram1ORCID,Dewan Md. Forshed2ORCID,Billah Mir Tuhin3ORCID,Ahiduzzaman Md.2ORCID,Haque Md. Manjurul4ORCID,Haque M. Amdadul2ORCID

Affiliation:

1. Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur 5200, Bangladesh

2. Department of Agro-Processing, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur 1706, Bangladesh

3. Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur 5200, Bangladesh

4. Department of Environmental Science, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur 1706, Bangladesh

Abstract

A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature.

Funder

Bangladesh Bureau of Educational Information & Statistics

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

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