International Journal of Multidisciplinary Research and Development

E- ISSN: 2349-4182
P- ISSN: 2349-5979

Vol. 1, Issue 3 (2014)

Different factors affecting to fermented jackfruit (Artocarpus heterophyllus) beverage

Author(s): Nguyen Phuoc Minh
Abstract: Through the process of jackfruit (Artocarpus heterophyllus) juice fermentation, we draw the following conclusion: after crushing jackfruit pulp it should conduct sterilization to prevent oxidation and infection by adding NaHSO3 as quickly as possible to avoid juice darkness owing to oxidative products and to destroy microorganism. Jackfruit is diluted at the rate of fruit/water = 1/3 to retain the flavor and aroma of the product. Soluble dry matter content suitable for fermentation is 20% and the yeast ratio used is 0.05%. After pouring the bottle capping for preservation, the fermented jackfruit beverage should be pasteurized at 70 oC within 10 minutes. During the storage time (28 days), the soluble dry matter and acidity do not change significantly; the density of the total aerobic bacteria is lower than the limit allowed in fermented beverages.
Pages: 100-108  |  1920 Views  1218 Downloads
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