Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2021, Cilt: 4 Sayı: 3, 340 - 352, 15.12.2021
https://doi.org/10.38001/ijlsb.827739

Öz

Proje Numarası

No project number

Kaynakça

  • 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

Yıl 2021, Cilt: 4 Sayı: 3, 340 - 352, 15.12.2021
https://doi.org/10.38001/ijlsb.827739

Öz

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.

Destekleyen Kurum

Visayas State Univeristy

Proje Numarası

No project number

Teşekkür

Thank you.

Kaynakça

  • 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.
Toplam 11 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Christian Ulysses Cagasan 0000-0003-2415-8788

Cail Aleksei Lingatong Bu kişi benim 0000-0002-5585-5714

Kyle Miguel Pore Bu kişi benim 0000-0002-8603-1865

Raymond Ramada Bu kişi benim 0000-0002-8211-7901

Christan Daniel Restor Bu kişi benim 0000-0001-8027-7576

Roberta Lauzon Bu kişi benim 0000-0003-2979-744X

Proje Numarası No project number
Yayımlanma Tarihi 15 Aralık 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 4 Sayı: 3

Kaynak Göster

EndNote Cagasan CU, Lingatong CA, Pore KM, Ramada R, Restor CD, Lauzon R (01 Aralık 2021) Production and Quality Evaluation of Wine from Jackfruit Co-Products. International Journal of Life Sciences and Biotechnology 4 3 340–352.


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