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PROCESSING and EVALUATION of CARBONATED BEVERAGE FROM JACKFRUIT WASTE ( ARTOCARPUS HETEROPHYLLUS )
Author(s) -
JOHN P. JACOB,
NARASIMHAM P.
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00217.x
Subject(s) - artocarpus , aroma , food science , chemistry , flavor , carbonation , brix , taste , horticulture , sugar , biology , organic chemistry
Edible bulbs of ripe jackfruit (Artocarpus heterophyllus Lam.) are consumed for their fine taste and pleasant aroma. the edible portion is about 30% by weight. About 50% of fruit, composed of rind and unfertilized floral parts, which are also rich in jackfruit flavor, are usually discarded as waste, because they are fibrous. A process for the preparation of clarified juice has been developed and involves treatment of the jackfruit waste with pectic enzyme at 0.3% concentration (vw), incubation for 2 hat 40C and subsequent filtration, giving about 60% yield of clarified juice having 23° Brix and 0.15‐0.20% acidity. Sensory evaluation of ready‐to‐serve (RTS) beverages (12% juice, 15° Brix sugars and 0.3% acidity) without and with carbonation at 3 levels (CO 2 gas pressures 0. 775, 2.092 and 3.685 kg/cm 2 ) by a 15‐member trained panel revealed that the product was highly acceptable either without or with carbonation at 0. 775 kg/cm 2 , compared to higher levels ofcarbonation. It is concluded that preparation of beverage from jackfruit waste as a byproduct, besides processing of bulbs and seeds, brings about the effective utilization of jackfruit to over 80%.