J. Environ. Sci.

& Natural Resources, 9(2): 35-41, 2016 ISSN 1999-7361

Preparation and Sensorial Evaluation of Pickles, Jam, Jelly and Squash Developed
from Jackfruit (Artocarpus heterophyllus)
C. Mondal*, S. Sultana, M. A. Mannan and S. A. K. U. Khan
Agrotechnology Discipline, Khulna University, Khulna-9208, Bangladesh
*
Corresponding author: chhoa_at07@yahoo.com

Abstract
The investigation was conducted in the Molecular Horticulture Laboratory of Agrotechnology Discipline, Khulna University to
develop processed products from jackfruit through their sensory evaluation in order to see their suitability and consumer acceptability.
Using variation in sugar contents five preparations of raw jackfruit green pickle, four preparations of rind jelly and bulb jelly, and three
preparations of jam, squash and sweet pickles were successfully prepared. Results from sensory evaluation using a seven point hedonic
scale to rate for color, taste, flavor, texture and overall acceptability by untrained panelists indicated preparation No. 3 of green pickle,
preparation No. 3 and 4 of rind jelly, preparation No. 2 of bulb jelly, jam, squash and sweet pickle scored highest among all the
preparations. The storage of these products in normal room temperature showed that produced pickles remain unchanged even after 12
months of storage. But the quality of jam, jelly and squash started to deteriorate after 7 months of storage due to the absence of
preservatives. Based on results, it can be concluded that commercial production of the products by using different parts of jackfruit can
be taken up and promoted as a small scale income generating activity.

Key words: Acceptability, Jelly, Pickle, Processed products and Sensory evaluation
Introduction jackfruits in no-seasons plays significant roles in
reducing postharvest losses. Among them, processing is
Jackfruit (Artocarpus hetrophyllus) is the largest edible
important one. It adds diversified and attractive food
fruit in the world and it is the national fruit of
items in dietary menu as well as contributes to
Bangladesh. The poor people of Jackfruit growing area,
generation of income and employment.
used to eat this fruit instead of rice, for one of their
daily meals. Hence, Jackfruit is called “poor man‟s A number of products have been developed from raw,
food”. People consumed it mostly as a fruit when ripe tender and ripe fruits and seeds. The ripe fruits bulbs
but also as vegetable in the unripe stage. The Jackfruit (excluding seed) and the rind of the fruit (including
significantly contributes to the nutrition of the people of perianth and unfertilized flowers) have been used for
this country as a source of vitamins, minerals and processing in number of products. Ripe jackfruit bulbs
calories. Both tender and ripe fruits as well as the seeds are canned in syrup, made into jams either pure or
are rich in minerals and vitamins. At present (BBS, mixed with dehydrated bulbs, chutney, preserves,
2015) Bangladesh produces 1169304 tons of Jackfruit candy, and concentrate and powder. Rinds of ripe fruit
annually from an area of 9031 hectares of land at the are made into jelly. Preservation of fruits by processing
rate of 129 tons per hectare. It ranks second in annual has been the research pursuits of many developed and
production among the fruits grown in Bangladesh developing countries and has yielded quite a number of
(BBS, 2015). technologies. Home and cottage level processing of
some fruits, specially „Berry, Tamarind, Indian olive,‟
The fruit pulp is sweet and tasty and used as dessert or
etc. exists in Bangladesh. However, processing
preserved in syrup. The seeds contained in the ripe
techniques of jackfruit is very scanty in Bangladesh.
fruits are also cooked. The fruits and seeds are also
There has been a little research worth mentioning to
processed in a variety of ways for food and other
find possibility of processing of jackfruit into durable
products. It is a good source of carotene (vit-A) and
and nutritious food products. So, it is now a burning
ascorbic acid with moderate amount of minerals.
issue to reduce to losses by developing processing
Jackfruits have more protein, calcium, thiamine,
technique of jackfruit. Cottage industries establishment
riboflavin and carotene than banana but less nutrition
can be encouraged in our country, efforts of which are
than mango (Hossain et al., 1979).
yet quite inadequate. In consideration of the above
However, the fruit is perishable and cannot be stored for circumstance, the present study was under taken to
long time because of its inherent compositional and develop products by processing different parts of
textural characteristics. In every year, a considerable jackfruits and evaluate the quality attribute by using
amount of Jackfruit, specially obtained in the glut sensory evaluation.
season (June-July) goes waste due to lack of proper
Materials and Methods
postharvest knowledge during harvesting, transporting
and storing both in quality and quantity. Proper Collection and preparation of experimental materials
postharvest technology for prolonging shelf life is, The experimental materials, fully matured and disease
therefore, necessary. Besides, alternate ways of using free jackfruit were collected from the South Western

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J. Environ. Sci. & Natural Resources, 9(2): 35-41, 2016 ISSN 1999-7361

region of Bangladesh viz. Khulna, Jessore, and some The process described by Razzaque (2007) and its
from the germplasm center of the Agrotechnology modification were followed to prepare the formulations
Discipline, Khulna University, Khulna during June for jackfruit squash. Variation in sugar content was
2010 to May 2011. After collecting they were maintained in the modified formulations (Table 1).
transported to the molecular horticulture lab,
Jackfruit sweet pickle
Agrotechnology Discipline, Khulna University by using
The process described by Tilak (1995) and its
temperature controlled vehicle then the green, well-
modification were followed to prepare the formulations
developed, tender seeded fresh jackfruits were selected.
for jackfruit sweet pickle. Variation in sugar content
The fruits were collected carefully to avoid the latex-
was maintained in the modified formulations (Table 1).
touch to the rind.
Sensory Evaluation
Experimental design and method of analysis
The acceptability of the prepared products was
The experiments were laid out in completely
evaluated through a taste-testing panel of 20 judges. All
randomized design (CRD) with three replications and 3
the judges were conversant with the factors governing
to 5 formulations. Sensory evaluation of jackfruit
the quality of the products. The processed products
products were done following the technique adopted by
were served to each judge who independently examined
Hossain and Siddique (1982).
the products quality and assigned score for the
Products developed from jackfruit characteristics- i) color ii) taste iii) flavor iv) texture
and v) over all acceptability of individual products. The
Green jackfruit pickle
panelists recorded their preferential comments in the
Green jackfruit pickle formulation was prepared by
supplied questionnaire. The results have been presented
following the process described by Tilak (1995) with
both in percentage figures and in acceptability scores.
some modifications as using only variation in sugar
Acceptability score was computed according to the
content in five formulations (Table 1).
scale as followed by Hossain and Siddique (1982). The
Jackfruit rind jelly scale provided scores of 7, 5, and 2 for the preferential
Four formulations of jackfruit rind jelly were prepared comments “highly acceptable”, “slightly acceptable”
according to the process described by Tilak (1995) and “unacceptable” respectively. All the treatments of
maintaining variation in sugar content (Table 1). each product were evaluated on the basis of the scores
given by the panelists.
Jackfruit bulb jelly
The formulations were prepared by following the Storage Study
process described by Razzaque (2007) and its All the prepared samples were stored at room
modifications (Table 1). temperature for a period of 12 months. The stored
samples were examined monthly. The colour, taste,
Jackfruit jam
flavor, texture and overall acceptability were examined
Among the formulations of jackfruit jam 3 were
during the storage period for about 12 months.
prepared according to the formulation described by
Tilak (1995), variation in sugar content was maintained Data Analysis
in other formulations (Table 1). The collected data were statistically analyzed by
Analysis of Variance method. Least Significant
Jackfruit squash
Difference (LSD) was used to compare the means of
different parameters.

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J. Environ. Sci. & Natural Resources, 9(2): 35-41, 2016 ISSN 1999-7361

Table 1. Formulations of different preparations

Ingredients Green pickle Sweet Rind jelly Bulb Jam Squash
pickle jelly
Jackfruit (g) 500 500 - - - -
Jackfruit juice (ml) - - 500 450 - 250
Jackfruit pulp (ml) - - - - 450 -
Mustard oil (ml) 125 100 - - - -
Sugar (g) T1=27.5,T2=30, T1=80, T1=300, T1=150, T1=225, T1=340,
T3=37, T4=40, T2=60, T2=350, T2=120, T2=200 T2=360
T5=42.5 T3=40 T3=200, T3=50, T3=150 T3=380
T4=250 T4=45
Zinger (g) 10 9 - - - -
Mustard powder (g) 5.6 5.6 - - - -
Pepper (g) 3.6 - - - - -
Dried peeper (piece) 3 - - - - -
Turmeric (g) 2.5 2.5 - - - -
Cumin (g) 1.5 1.5 - - - -
Aniseed (g) 1.5 1.5 - - - -
Fenugreek (g) 2 1.7 - - - -
Black cumin (g) 1 1.5 - - - -
Cinnamon (g) 1.5 1.5 - - - -
Cardamom (piece) 1 1 - - - -
Salt (g) 50 - - - - -
Vinegar (ml) 100 100 - - - -
Bay leaf (piece) 2 - - - - -
Clove (piece) 4 4 - - - -
Citric acid (g) - - - 1.5 2.5 10
Pectin (g) - - 10 5 5 -
Agar (g) - - 2 1 - -
KMS (g) - - 0.7 0.3 - 0.6
Lemon (piece) - - 1 Half Half 1
Water (ml) - - - 450 - 385
Sodium benzoate - - - - 1.2 -

Results and Discussion Color, Taste, Flavor and Texture

In respect of overall consideration of color, taste, flavor
Sensory evaluation of processed products
and texture of green pickle preparation No. 3 (37g
Green jackfruit pickle sugar) showed better performance among the 5
Immediately after preparation the processed green preparations. This preparation showed maximum
jackfruit pickles were evaluated organoleptically. The organoleptic score (7.00) for most of the preparations
preferential comments of expert panel members on under study as color, taste and flavor. However the
color, taste, flavor and texture have been presented finest texture (6.20) was obtained from the preparation
below: No. 4 and 5 (Table 2).
Table 2. Organoleptic Test of Green Pickle
No. of preparation Color Taste Flavor Texture Overall acceptability

T1 4.20 c 4.20 c 4.20 c 3.20 b 17.80 b

T2 5.00 bc 5.00 bc 5.40 bc 2.60 b 18.80 b
T3 7.00 a 7.00 a 7.00 a 5.80 a 26.40 a
T4 6.60 a 6.60 a 7.00 a 6.20 a 25.60 a
T5 5.80 ab 5.80 ab 6.60 ab 6.20 a 25.60 a
Level of significance ** ** ** ** **
** = Significant at 1 % level
Color, Taste, Flavor and Texture of sweet pickle

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J. Environ. Sci. & Natural Resources, 9(2): 35-41, 2016 ISSN 1999-7361

The maximum organoleptic score of color (6.60), taste acceptability was also found in preparation No.2 (Table
(6.20), flavor (6.60) and texture (6.20) of sweet pickle 3)
was obtained in preparation No. 2 (60g sugar). Better
performance among all the 3 preparations as overall

Table 3. Organoleptic Test of Sweet pickle

No. of treatment Color Taste Flavor Texture Overall acceptability
T1 4.20 b 3.80 b 4.40 b 3.80 b 16.20 b
T2 6.60 a 6.20 a 6.60 a 6.20 a 25.60 a
T3 3.80 b 3.80 b 3.20 b 2.60 b 14.00 b
Level of ** ** ** ** **
significance
** = Significant at 1 % level

Preparation No. 3 of green pickle and preparation No. 2 and bottle gourd was in the ratio 60:40 was the most
of sweet pickle were acceptable even after 12 months of acceptable sample of pickle (Pingale et al., 2015).
storage. The results were agreed with the experiment of But Yusof and Vengrasalam (1994) found no
Divakar et al. (2012) who showed that after sensory significant difference in flavor, taste among the four
evaluation jackfruit pith pickle was acceptable even at samples of carambola pickles.
the end of 6 months of storage. Sweet peach pickle
Color, Taste, Flavor and Texture of rind jelly
prepared with 5.50 per cent salt and 60 oB TSS of syrup
In respect of overall preparation No. 3 and 4 showed
obtained best scores for the organoleptic quality
similar performance. The preparation No. 3 obtained
parameters like color (7.30), flavor (7.50), texture
maximum organoleptic score of color (5.00) and taste
(7.40) and overall acceptability (7.50) (Attri and
(4.40) whereas the preparation No.4 attained maximum
Sharma, 2016) similar results obtained by Bhuiyan
organoleptic score of flavor (5.00) and texture (5.00) for
(2012) in case of hog plum pickle. Hosain et al. (2010)
most of the preparations under study (Table 4).
indicated that among three samples of okra pickle, the
pickle which was processed in sugar and oil mixed was
the most acceptable. The sample in which bitter gourd

Table 4. Organoleptic Test of Rind jelly

No. of treatment Color Taste Flavor Texture Overall acceptability

T1 2.00 c 2.00 b 2.00 b 2.00 b 8.00 b

T2 2.00 c 2.00 b 2.00 b 2.00 b 8.00 b
T3 5.00 a 4.40 a 4.40 a 2.60 b 16.40 a
T4 3.20 b 3.20 ab 5.00 a 5.00 a 16.40 a
Level of ** ** ** ** **
significance
** = Significant at 1 % level
obtained by da Silva Junior et al. (2013) in case of
Color, Taste, Flavor and Texture of bulb jelly
cactus-pear jelly and Kesava Reddy et al. (2016). Singh
In respect of overall acceptability preparation No. 2
and Chandra (2012) concluded that fruit jelly prepared
(120g sugar) showed best performance (26.40) among
with guava extract and carrot juice ratio of 75:25 was
all the preparations. The maximum organoleptic score
superior. On the contrary, this result differs from the
of color, taste, flavor and texture (6.60) was found in
study of Fernandes et al. (2014), observed no
preparation No. 2 (120g sugar) (Table 5). The result is
significant differences in the appearance, taste,
similar with the result of Islam et al. (2012) who
sweetness, acidity and global assessment but significant
experimented that dragon fruit jelly containing 1.5%
differences on color among 7 grape jellies.
pectin secured the highest score for color, flavor,
turbidity and overall acceptability. Similar results

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Table 5. Organoleptic Test of Bulb jelly

No. of treatment Color Taste Flavor Texture Overall
acceptability
T1 3.20 b 3.80 b 3.80 b 3.20 b 14.00 b
T2 6.60 a 6.60 a 6.60 a 6.60 a 26.40 a
T3 3.80 b 3.80 b 4.40 b 2.60 b 14.60 b
T4 3.20 b 3.20 b 3.80 b 3.80 b 14.00 b
Level of significance ** ** ** ** **
** = Significant at 1 % level
score. Eke-Ejiofor and Owuno (2013) successfully used
Color, Taste, Flavor and Texture of jam
sensory attributes for the preparation of jam to add
The preparation No. 2 obtained maximum organoleptic
value to the fruit, reduce post harvest losses. Good jam
score for most of the preparations under study as color
has a soft even consistency without distinct pieces of
(6.60), taste (7.00), flavor (7.00), texture (7.00) and
fruit, a bright color, a good fruit flavor and a semi-
overall consideration (Table 6).
jellied texture that is easy to spread but has no free
The jam containing 200g sugar was mostly accepted by liquid (Berolzheimer et al., 1959).
the panelist; the findings are in agreement with the
Patil et al. (2013) showed among the blended jams, the
findings of Kushala et al. (2012) who reported that
highest score was judged in the treatment 60% guava
appearance, aroma and flavor of blended jackfruit jam
pulp and 40% sapota pulp. Ihediohanma et al. (2014)
was influenced by high levels of pulp and sugars
observed significant difference in color and aroma of
interaction. Reddy (2004) and Bhatnagar (1991)
the samples of jackfruit, pineapple and orange jam
observed similar results in aonla jam watermelon rind
while there was no significant difference in the texture
jam respectively. Singh and Kumar (1995) reported that
and sweetness of samples tested.
aonla jam prepared with 45 per cent pulp, 68 per cent
TSS and 1 per cent acidity got highest organoleptic
Table 6. Organoleptic Test of jam
No. of treatment Color Taste Flavor Texture Overall acceptability

T1 2.60 c 3.20 b 3.20 b 2.60 b 11.00 c

T2 6.60 a 7.00 a 7.00 a 7.00 a 26.80 a
T3 4.40 b 3.80 b 3.80 b 3.20 b 14.60 b
Level of ** ** ** ** **
significance
** = Significant at 1 % level
panelist. Similar results were obtained by Hashmi et al.
Color, Taste, Flavor and Texture of Squash
(2007) who prepared synthetic orange and mango
Maximum organoleptic score as color (7.00), taste
squashes for diabetic patients by using sorbitol instead
(7.00), flavor (6.20), texture (6.20) and overall
of sucrose. Jothi et al. (2014) indicated the carrot and
consideration was found in preparation No. 2 among
papaya juice in same proportion gave the highest
most of the preparations (Table 7). The squash
consumer acceptability.
containing 360g sugar were accepted by most of the
Table 7. Organoleptic Test of squash
No. of treatment Color Taste Flavor Texture Overall acceptability

T1 2.60 b 2.00 c 2.00 c 2.00 c 8.00 c

T2 7.00 a 7.00 a 6.20 a 6.20 a 26.00 a
T3 3.20 b 3.80 b 3.80 b 3.80 b 14.60 b
Level of ** ** ** ** **
significance
** = Significant at 1 % level

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J. Environ. Sci. & Natural Resources, 9(2): 35-41, 2016 ISSN 1999-7361

Storage study of the processed products rind of the fruit, which was so far discarded or used
The processed products were stored in normal room rarely as cattle feed has thus, proved to be a promising
temperature. After 6 month of storage, quality of the raw material for jelly making. Therefore, the present
products was evaluated organoleptically by a taste- study is a sign of bright prospect of processing of
testing panel. It was found that even after six months of jackfruit products to minimize postharvest loss.
storage, quality of the processed products regarding Moreover, processed products can be sold at high price
color, taste, flavor and texture were similar to that of in off-season by adding preservatives in both local and
freshly processed products. Among the products, the foreign exchange which will enrich our national
quality of jelly especially the texture, after 8 months of economy. But further investigation is necessary to study
storage started to deteriorate and gradually become the economic aspects of the products before
watery after 9 months of storage. Islam et al. (2012) recommending for commercial production.
showed all parameters of dragon fruit jelly were
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