مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

Investigating the physicochemical characteristics and sensory analysis of kaya formulations enhanced with jackfruit (Artocarpus heterophyllus)

نوع مقاله : پژوهشی اصیل

نویسندگان
10.48311/fsct.2026.115682.0
چکیده
This study evaluated the potential of jackfruit pulp as a functional ingredient in kaya, aiming to enhance nutritional quality while reducing fruit spoilage. Proximate analysis showed that jackfruit kaya contained adequate protein (3.50–4.80%), fiber (1–2%), carbohydrates (54.80–61%), pH (3.55–4.44), TSS (55–68 °Brix), titratable acidity (0.33–0.38%), and β-carotene (1.25–2.57 mg/g). Color parameters (L*, a*, b*, chroma, and hue) ranged from 31.8 to 44.51, 9.95 to 19.13, 15.96 to 26.95, 23.67 to 28.72, and 39.35 to 82, confirming good visual attributes. Sensory evaluation indicated that Kaya with 20% jackfruit (F3) received the highest scores for texture (7.13), taste (6.68), and overall acceptability (7.25), with no adverse effect on color or texture. These findings suggest that jackfruit kaya offers a nutritious, palatable, and shelf-stable alternative to traditional formulations, supporting both consumer health and sustainable utilization of seasonal fruits.
 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigating the physicochemical characteristics and sensory analysis of kaya formulations enhanced with jackfruit (Artocarpus heterophyllus)

نویسندگان English

Md. Shakhawat Hossain
Md. Abdul Halim
چکیده English

This study evaluated the potential of jackfruit pulp as a functional ingredient in kaya, aiming to enhance nutritional quality while reducing fruit spoilage. Proximate analysis showed that jackfruit kaya contained adequate protein (3.50–4.80%), fiber (1–2%), carbohydrates (54.80–61%), pH (3.55–4.44), TSS (55–68 °Brix), titratable acidity (0.33–0.38%), and β-carotene (1.25–2.57 mg/g). Color parameters (L*, a*, b*, chroma, and hue) ranged from 31.8 to 44.51, 9.95 to 19.13, 15.96 to 26.95, 23.67 to 28.72, and 39.35 to 82, confirming good visual attributes. Sensory evaluation indicated that Kaya with 20% jackfruit (F3) received the highest scores for texture (7.13), taste (6.68), and overall acceptability (7.25), with no adverse effect on color or texture. These findings suggest that jackfruit kaya offers a nutritious, palatable, and shelf-stable alternative to traditional formulations, supporting both consumer health and sustainable utilization of seasonal fruits.
 

کلیدواژه‌ها English

؛: Kaya؛Functional spread؛Value-added food؛&beta
-carotene enrichment؛Sensory evaluation
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