QUALITY ANALYSIS OF JACKFRUIT WINE

T. UMA MAHESWARI, VIDHU VALSAN

Abstract: The present experiment was conducted at Post Harvest Lab, Dept. of Horticulture, Faculty of Agriculture, Annamalai University to prepare wine by processing of jackfruit and to evaluate the nutritional qualities. Matured well ripened jackfruit bulbs of MuttomVarikka variety were selected for the study. The study was conducted with five replications and four formulations in Completely Randomized Design varying only in sugar concentrations (T_1: 50%, T₂: 45%, T₃: 40%, T₄: 35%). Ten untrained panelists performed sensory evaluation test of the processed wine using 9 point hedonic scale. Among the treatments, T₄ with 35% of sugar significantly recorded higher alcohol percentage (15.72%) over rest of the treatments followed by T₃ with 40% sugar (15.36%). The treatment, T₁with 50% of sugar recorded significantly lower alcohol percentage (14.53%). The highest ascorbic acid content was recorded in T₁ with 50% sugar (1.78 mg/100g) followed by T₂with 45% of sugar (1.63 mg/100g) and lowest ascorbic acid content was recorded in T₄ with 35% of sugar(1.58 mg/100g). After six months of storage, quality of the wine regarding colour, taste, flavor and overall acceptability were increased to that of freshly processed wine. The benefit cost ratio of was calculated for the production of 1 kg of wine.Based on the results, formulation T₃ secured the overall acceptability for sensory and nutritional evaluation.