Production and Quality Evaluation of Wine from Jackfruit Co-Products

Yıl 2021, Cilt: 4 Sayı: 3, 340 - 352, 15.12.2021

Christian Ulysses Cagasan , Cail Aleksei Lingatong Kyle Miguel Pore Raymond Ramada Christan Daniel Restor Roberta Lauzon

https://doi.org/10.38001/ijlsb.827739

Cited By: 3

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.

Anahtar Kelimeler

Jackfruit wine, sensory evaluation, physicochemical properties

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.