PROCESSING and EVALUATION of CARBONATED BEVERAGE FROM JACKFRUIT WASTE (ARTOCARPUS HETEROPHYLLUS)

Abstract

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 (CO2 gas pressures 0. 775, 2.092 and 3.685 kg/cm2) by a 15-member trained panel revealed that the product was highly acceptable either without or with carbonation at 0. 775 kg/cm2, 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%.