Research Article
BibTex RIS Cite
Year 2021, , 340 - 352, 15.12.2021
https://doi.org/10.38001/ijlsb.827739

Abstract

Project Number

No project number

References

  • Borines, L. M., Palermo, V. G., Guadalquiver, G. A., Dwyer, C., Drenth, A., Daniel, R., & Guest, D. I. (2013). Jackfruit decline caused by Phytophthora palmivora (Butler). Australasian Plant Pathology, 43(2), 123–129. doi:10.1007/s13313-013-0241-z 
  • Prakash, O., Kumar, R., Mishra, A., & Gupta, R. (2009). Artocarpus heterophyllus (Jackfruit): An Overview. Phcog Rev. Vol, 3, Issue 6, 353-358
  • Morton, J. 1987. Jackfruit. In: Fruits of warm climates. Edited by Julia F. Morton, Miami, FL.
  • Department of Agriculture (2010). Jackfruit: A Commodity Profile. Tacloban City, Philippines: Agribusiness and Marketing Assistance Division, Department of Agriculture.
  • Mortensen, E. L., Jensen, H. H., Sanders, S. A., Reinisch, J. M. (2001). Better psychological functioning and higher social status may largely explain the apparent health benefits of wine: a study of wine and beer drinking in young Danish adults. Arch Intern Med 161: 1844-1848
  • De Faria, A. F., de Rosso, V. V., & Mercadante, A. Z. (2009). Carotenoid Composition of Jackfruit (Artocarpus heterophyllus), Determined by HPLC-PDA-MS/MS. Plant Foods for Human Nutrition, 64(2), 108–115. doi:10.1007/s11130-009-0111-6
  • Ball, D. W. (2006). Concentration Scales for Sugar Solutions. Journal of Chemical Education, 83(10), 1489. doi:10.1021/ed083p1489
  • Moreno-Arribas, M. V. M. & Polo, M. C. (2008). Wine Chemistry and Biochemistry. Springer Science and Business Media.
  • Kumoro, A. C., Rianasari D., Pinandita, A. P. P., Retnowati, D. S., Budiyati, C. S. (2012). Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam) Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations. World Applied Sciences Journal 16: 1262-1268.
  • Nielsen, S. (2003). Food Analysis. Springer Science and Business Media.
  • Amerine, M. A. and C. S. Ough. (1980). Methods for analysis of musts and wines. John Wiley and Sons, New York. Bhavya H. T. (2009). Transformation of polyphenols in fruits during fermentation: Wine from passion fruit (Passiflora edulis). CFTRI, Mysore, India.

Production and Quality Evaluation of Wine from Jackfruit Co-Products

Year 2021, , 340 - 352, 15.12.2021
https://doi.org/10.38001/ijlsb.827739

Abstract

Ripe jackfruit is among the favorite fruits of many people. However, what is usually eaten is the pulp. The other parts, known as co-products like rags, peel, pith, seeds and seed coat are just thrown away as wastes. This study was conducted to find out if jackfruit co-products can be made into a high value product like wine and to determine the physico–chemical and sensory qualities of wine produced from jackfruit co-products. The study had five treatments, with the type of co-products representing the treatments. The wine products from these treatments were evaluated by 10 trained sensory panelists from the Department of Food Science and Technology in the Visayas State University. Results of the study showed that all of the sensory attributes evaluated (i.e., color, taste, aroma, clarity and flavor) did not significantly differ among treatments. After two weeks of fermentation, wine from the five treatments had general mean acceptability ratings ranging from 5.30 (neither like nor dislike) for the wine from jackfruit rags (T3) to 6.2 (like slightly) for the wine from jackfruit peel (T4). In terms of physico-chemical characteristics, the wine from seed coat, pith and peel had acceptable titrable acid (TA) values of 0.53%, 0.5%, and 0.44%, respectively. Wine from all treatments also had reduced TSS, which means that sugar was broken down into alcohol, a sign of successful fermentation of the must into wine. These results suggest that the jackfruit co-products are potential raw materials for the processing of wine.

Supporting Institution

Visayas State Univeristy

Project Number

No project number

Thanks

Thank you.

References

  • Borines, L. M., Palermo, V. G., Guadalquiver, G. A., Dwyer, C., Drenth, A., Daniel, R., & Guest, D. I. (2013). Jackfruit decline caused by Phytophthora palmivora (Butler). Australasian Plant Pathology, 43(2), 123–129. doi:10.1007/s13313-013-0241-z 
  • Prakash, O., Kumar, R., Mishra, A., & Gupta, R. (2009). Artocarpus heterophyllus (Jackfruit): An Overview. Phcog Rev. Vol, 3, Issue 6, 353-358
  • Morton, J. 1987. Jackfruit. In: Fruits of warm climates. Edited by Julia F. Morton, Miami, FL.
  • Department of Agriculture (2010). Jackfruit: A Commodity Profile. Tacloban City, Philippines: Agribusiness and Marketing Assistance Division, Department of Agriculture.
  • Mortensen, E. L., Jensen, H. H., Sanders, S. A., Reinisch, J. M. (2001). Better psychological functioning and higher social status may largely explain the apparent health benefits of wine: a study of wine and beer drinking in young Danish adults. Arch Intern Med 161: 1844-1848
  • De Faria, A. F., de Rosso, V. V., & Mercadante, A. Z. (2009). Carotenoid Composition of Jackfruit (Artocarpus heterophyllus), Determined by HPLC-PDA-MS/MS. Plant Foods for Human Nutrition, 64(2), 108–115. doi:10.1007/s11130-009-0111-6
  • Ball, D. W. (2006). Concentration Scales for Sugar Solutions. Journal of Chemical Education, 83(10), 1489. doi:10.1021/ed083p1489
  • Moreno-Arribas, M. V. M. & Polo, M. C. (2008). Wine Chemistry and Biochemistry. Springer Science and Business Media.
  • Kumoro, A. C., Rianasari D., Pinandita, A. P. P., Retnowati, D. S., Budiyati, C. S. (2012). Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam) Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations. World Applied Sciences Journal 16: 1262-1268.
  • Nielsen, S. (2003). Food Analysis. Springer Science and Business Media.
  • Amerine, M. A. and C. S. Ough. (1980). Methods for analysis of musts and wines. John Wiley and Sons, New York. Bhavya H. T. (2009). Transformation of polyphenols in fruits during fermentation: Wine from passion fruit (Passiflora edulis). CFTRI, Mysore, India.
There are 11 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Christian Ulysses Cagasan 0000-0003-2415-8788

Cail Aleksei Lingatong This is me 0000-0002-5585-5714

Kyle Miguel Pore This is me 0000-0002-8603-1865

Raymond Ramada This is me 0000-0002-8211-7901

Christan Daniel Restor This is me 0000-0001-8027-7576

Roberta Lauzon This is me 0000-0003-2979-744X

Project Number No project number
Publication Date December 15, 2021
Published in Issue Year 2021

Cite

EndNote Cagasan CU, Lingatong CA, Pore KM, Ramada R, Restor CD, Lauzon R (December 1, 2021) Production and Quality Evaluation of Wine from Jackfruit Co-Products. International Journal of Life Sciences and Biotechnology 4 3 340–352.


Sosyal ağlarda bizi takip edin   19277 19276 20153 22366