Christian Ulysses CAGASAN, Cail Aleksei LİNGATONG, Kyle Miguel PORE, Raymond RAMADA, Christan Daniel RESTOR, Roberta LAUZON

Production and Quality Evaluation of Wine from Jackfruit Co-Products

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.

Keywords:

Jackfruit wine, sensory evaluation, physicochemical properties,

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