MICROBIAL FERMENTATION AND BLENDING OF JACKFRUIT JUICE FOR QUALITY IMPROVEMENT OF JACKFRUIT WINE
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Date
2015-07-14
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Jackfruit (Artocarpus heterophyllus Lam) is one of the important underutilized
fruits known for therapeutic and nutritive values. A study on “Microbial Fermentation
and Blending of Jackfruit Juice for Quality Improvement of Jackfruit Wine” was
carried out at the Department of Agricultural Microbiology and Post Harvest
Technology Scheme during year 2014-15. Isolated indigenous yeast from hard flesh
(HY1, HY2, HY3, HY4, HY5) and soft flesh (SY1, SY2, SY3) types of jackfruit were
identified as Saccharomyces sp based on morphological and biochemical
characteristics.
Isolated yeast strains (HY2, HY4, SY1, SY2) from hard and soft flesh along
with reference strain (Saccharomyces cereviceae MTCC 170) were evaluated for the
fermentation efficiency of hard and soft flesh jackfruit juices. The results revealed
that the hard flesh juice fermented by isolate HY4 showed more reduction TSS (7.93
oBrix), pH (3.50) and highest acidity (0.63 %), alcohol (9 %) and fermentation
efficiency (98.33 %) compared to other isolates indicating that more efficient in
fermentation of jackfruit juice.
Fermentation of blended jackfruit juice with amla, pine apple and aloevera
juice by isolate yeast HY4 was studied for quality improvement of jackfruit wine. The
results revealed that jackfruit juice blended with a amla juice(15%) significantly
influences on reduction of pH (3.16) and TSS (6.25 oBrix) with highest titrable acidity
(0.52 %), vitamin C (193.3 mg), alcohol (12 %) and overall acceptability
(16.33/20.0). The results clearly indicated that jackfruit juice blended with 15 per cent
amla juice significantly improved the nutritional and sensory qualities of jackfruit
wine.
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