Abstract:
The research study was carried out to develop sauce using jackfruit seed flour & soya milk
enriched with Gymnema sylvestre leaves to powder and flavored with honey, salt, and
lemon juice. In this research, jackfruit seed flour was chosen as the main ingredient and
base of the sauce enriched with Gymnema sylvestre leaves to powder and added with soya
milk to enhance the nutritional values of the sauce and flavoring with honey, salt, and
lemon juice.
The fresh sauce was prepared by adding Gymnema sylvestre leaves powder into soya milk
and mixing them with jackfruit seeds flour. The freshly made sauce was separately
flavored with honey, salt, and lemon juice and then boiled. The treatments are as follows
T1-10 ml honey, T2-10 ml salt, and T3-10 ml lemon juice.
Physico-chemical analysis vz - pH, moisture content, protein content, fiber content, fat
content, titratable acidity, ash content was conducted using standard AOAC Methods for
all three treatments. The data was analyzed by IBM SPSS Statistics 25 software. The
titratable acidity value of the sauce samples was ranged from 0.2487% - 0.2797%
and the
moisture content of the sauce samples was ranged from 78.2800% - 84.9300%
respectively for the sauce product. The pH value of the sauce samples was ranged from
4.5967% - 4.8100%. The protein content of the sauce samples was ranged from 3.9000%
- 4.5100%. The fat content of the sauce samples was ranged from 0.5200% - 0.5600%.
The fiber content of the sauce samples was ranged from 0.3000% - 0.3100%. The ash
content of the sauce samples was ranged from 1.0000% - 1.0100%. Sensory evaluation
was conducted to all three different flavored sauce samples by 30 untrained panelists using
a five-point hedonic scale on color, flavor, texture, mouthfeel, odor, and overall likeness.
T2 (534) had the highest preferable sensory attributes having the highest color, flavor,
texture, and overall likeness.
All physicochemical parameters of T1 and T2 samples complied with the SLS standard
(SLS 1035:1995) for the sauce product. But, T3 sauce samples' moisture content was not
compiled with SLS standard (SLS 1035:1995) for the sauce product. However, T2 had
the highest preference for sensory attributes. As such, salt flavored sauce prepared from
jack fruit seed flour and soya milk enriched with Gymnema sylvestre was selected as the
most preferred sauce sample. Therefore, it can be concluded that salt flavored sauce
prepared from jackfruit seed flour and soya milk enriched with Gymnema sylvestre leaves
powder is having good potential for commercial production and further development.
