Protein Enrichment of Jackfruit (Artocarpus heterophyllus L.) Jam Using Soy Protein Isolate and Whey Protein Isolate

Protein enriched jackfruit jam was prepared by fortifying with soy protein isolate (SPI) and whey protein isolate (WPI) and its combinations in different concentrations ranging from 1–4%. The sensory evaluation done for qualities like colour, flavour, taste and overall acceptability by using nine points hedonic scale. Based on its overall acceptability scores, jam fortified with two per cent WPI was found significantly superior (8.30) over other treatments, which was on par with jam fortified with two per cent SPI with 8.20 scores and jam fortified with one per cent SPI & one per cent WPI was 8.20 and as the protein fortification increases above two per cent the organoleptic scores were also decreased proportionately. Protein content of jam fortified with two per cent SPIcontains 2.84 per cent of protein and the jam fortified with two per cent WPI contains 2.82 per cent of protein and the jam fortified with one per cent SPI & one per cent WPI contains 2.83 per cent of protein and non-fortified jam contains 1.30 per cent protein.