Mysore J. Agric. Sci.

, 55 (3) : 83-90 (2021)

Microbial Fermentation of Blended Jackfruit Juice for Quality Improvement

of Jackfruit Wine

A. J. SHRADDHA, K. B. MUNISHAMANNA AND S. SHYAMALAMMA

Department of Agricultural Microbiology, College of Agriculture, UAS, GKVK, Bengaluru - 560 065
e-Mail : shraddha.micro1990@gmail.com

ABSTRACT
Jackfruit (Artocarpus heterophyllus Lam) is one of the important underutilized fruit which is known for its therapeutic
and nutritive values and available plenty during season. The experiment on microbial fermentation jackfruit juice
blending with different juices viz., pineapple (20 and 25 %), amla (10 and 15 %) and aloevera (5 and 10 %) by yeast
strain Saccharomyces cereviceae MTCC 170 was carried out for quality improvement of jack fruit wine. The results
revealed that the jackfruit juice blending with amla juice (10 and 15 %) significantly influenced reduction of pH (3.16)
and TSS (6.25), highest titrable acidity (0.52), vitamin C (193.3 mg), alcohol (12 %) and overall acceptability (16.33/
20.0) compared to pine apple and aloevera blending. Jackfruit juice blending with 15 per cent amla juice improved the
nutritional and sensory quality of jackfruit wine.

Keywords : Jackfruit juice, Blending, Yeast, Fermentation, Wine

J ACKFRUIT (Artocarpus heterophyllus Lam) is one

of the important underutilized fruit which is known
for its therapeutic and nutritive values with an excellent
production. Good quality of wines can be prepared by
blending with musts of different fruits or fruits of
different cultivars of the same fruit (Timofeev and
flavor and attractive colour. It is widely cultivated in Krechetov, 1998). There are number of grape wine
Malaysia, Myanmar, Bangladesh, Sri Lanka, Brazil, varieties with unique and distinct flavours. Ethiraj and
Phillipines, West Indies, Pakistan and other tropical Suresh (1993) prepared good quality of sweet wines
countries. Jackfruit is grown throughout Karnataka by mixing mango pulp with seedless grape must in the
especially in coffee and tea estates of Western Ghats, ratio of 1:1 with pronounced mango flavour. Similarly,
southern plains and Malnad region in an area of about Suresh et al. (1983) reported that quality of blended
11,333 ha producing about 2.60 lakh tonnes of fruits wines from mixing of gulabi variety of grape with musts
per annum (Anonymous, 2000). There are several of rubi red, thompson seedless and anab-E-shahi in
research reports on wine making process from different ratios. Keeping in view of the above facts,
The Mysore Journal of Agricultural Sciences
different major and minor fruits by different research the study was under taken to improve the quality of
workers. In order to meet the diversity of consumer jackfruit wine by blending with other fruit juices.
needs, extensive researches have been carried out to
find other possible sources of wine making process MATERIAL AND METHODS
from different fruits like banana, pineapple (Isitua and Preparation of Jackfruit Juice and Blended Juice
Ibeh, 2010), kiwi (Duarte et al., 2010), apple
(Polychroniadou et al., 2013), orange (Selli et al., Well matured, ripe and healthy jack fruits of hard flesh
2008), cashew apple (Attrii, 2009), pomegranate jackfruits were procured from Doddaballapura,
(Sevda and Rodrigues, 2011), jackfruit (Kumoro et al., Bengaluru North. The selected fruits were cut along
2012 and Dushyanth et al., 2006) and other fruit juices. their equatorial axis with the help of a sharp knife
The wine quality depends on variety, composition of smeared with edible oil. The bulbs were carefully
fruits and efficiency of yeast strain used (Ethiraj and separated from the rind and placenta. Care was taken
Suresh.,1993). However, there is paucity of information to handle the bulbs with minimum damage. The bulbs
on processing of underutilized jackfruit for wine were cut into small pieces and using a mixer grinder

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 Mysore J. Agric. Sci., 55 (3) : 83-90 (2021) A. J. SHRADDHA et al.

made into fine slurry in the form of pulp. The pulp T4 Jackfruit juice (90 %) + Amla juice (10 %) +
was blended by addition of water (1:3.5 ratio), sugar yeast
(TSS was adjusted to 20 0 Brix), potassium T5 Jackfruit juice (85 %) + Amla juice (15 %) +
metabisulphite @ 200 ppm was added to suppress wild yeast
yeast present in the juice and homogenized juice was
heated to 60 – 70 0C for five minutes and the same T6 Jackfruit juice (95 %) + Aloevera juice (05 %)
was used for further experiment. + yeast
T7 Jackfruit juice (90 %) + Aloevera juice (10 %)
Blending with other Fruits: Per cent pulp percentage
+ yeast
was calculated for the preparation of blended jackfruit
juice. Replications: 3
Fermentation
Amla Fruits: Fresh amla fruits measuring about 2.5
cm in diameter were collected from the local market The starter culture of yeast strain containing 107 cfu/
and were washed in clean water and were processed ml was inoculated at three per cent (v/v) for
into pulp. fermentation of different blended jackfruit juice of 300
ml contained in a 500 ml conical flasks. The inoculated
Aloevera: Aloevera leaves were collected from
flasks and control flasks were plugged with rubber
Regional Research Station, GKVK, Medicinal and
cork with bent tube and kept for fermentation for six
Aromatic Garden and colourless gel was extracted
days under room temperature (27-30 0C).
from the leaves and the same was used for blending
with jackfruit pulp. Filtration
Pineapple: Well ripe healthy pine apple fruit was After six days of fermentation, the fermented juice
procured from the local market and processed into was filtered through muslin cloth and the filtrate was
pulp and same was used for the study. kept in sterilized glass bottles. The filtrate fermented
juice was subjected for biochemical and sensory
Preparation of Blended Juices: Grinded and filtered
analysis by following standard procedures
juice from well ripen pineapple and amla were used
for the study. Direct jelly extract of aloevera is used Biochemical Analysis
for blending.
pH: The pH of the fermented jackfruit samples was
Preparation of Starter Cultures of Yeast: A loop full determined using a digital pH meter (YORCO pH
of purified inoculum yeast culture was transferred to meter, model: YSI - 601). The pH meter was
The Mysore Journal of Agricultural Sciences

YEPDA broth containing in 250 ml conical flasks and standardised with buffer solutions of different pH (4.0,
were incubated overnight at 28 0 C for growth. This 7.0, and 10.0) were used to calibrate the instrument.
yeast culture was containing 107 cfu/ml and same was Each sample was replicated three times and its mean
used for inoculation. value was taken as pH of the sample (Sadasivam and
Manickam, 1996).
Treatment details
Treatments Titrable acidity: Fresh filtered homogenised pulp10g
was made up to 100 ml with distilled water. From this
T1 Jack fruit juice only (100 %) + yeast 10 ml of the prepared solution was titrated against
T2 Jackfruit juice (80 %) + Pine apple juice (20 %) 0.1N NaOH solution using phenolphthalein as indicator.
+ yeast The appearance of a light pink colour was the end-
point that quantifies the NaOH required to neutralise
T3 Jackfruit juice (75 %) + Pine apple juice (25 %) the juice. The titrable acidity was calculated and
+ yeast expressed as per cent citric acid (Srivastava and

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Mysore J. Agric. Sci., 55 (3) : 83-90 (2021) A. J. SHRADDHA et al.

Kumar, 1993). Amount of titrable acidity present in consideration, which was based mainly on the
100 g of sample was calculated. appearance, color, aroma, taste and acceptability.

Total soluble solids: Total soluble solid (TSS) was Statistical analysis: The data obtained from the
measured using a hand refractometer. One or two investigation was subjected to analysis of variance by
drops of juice were placed on the hand refractometer completely randomized design, the treatment difference
for TSS measurement. It was expressed in degree were separated at one per cent significance level using
Brix (Ranganna, 1995). factorial Complete Block Design.
Ascorbic acid: Ascorbic acid was determined by dye
RESULTS AND DISCUSSION
method (Sadasivam and Manickam, 1992).
The results of the fermentation of jackfruit blended
Estimation of reducing sugars: The reducing sugars
juices on quality with respect to pH, TSS, acidity,
was estimated by following the method as given by
pattern of total sugars utilization and alcohol production,
Shaffer-Somagyi micro method (A.O.A.C.,1980).
colour and sensory attributes is discussed here under.
Estimation of total sugars: Twenty-five ml of filtrate
pH: Changes in pH and TSS of the fermented blended
was taken in a 50 ml volumetric flask. 5 ml of HCL
jackfruit juice as influenced by with and without
and water in the ratio of 1:1 was added. The content
blending are presented in Table 1. The results revealed
were allowed to stand for 24 hr at room temperature.
that the initial pH of the jackfruit juice was 5.18, when
After 24 hr, the content were neutralized exactly with
it was blended with different proportions of other fruit
NaOH using Phenolphthalein as an indicator and the
juices it varied from 4.96 to 5.18. Jackfruit juice
volume was made up with water. An aliquot was taken
blending with 15 per cent amla juice recorded lowest
and the invert sugars as in case of reducing sugars
pH (4.96) compared to other treatments. After six days
were determined as per the method followed by
of fermentation, the change in pH varies from 3.16 to
(Sadasivam and Manickam, 1996).
4.1. The results indicating that jackfruit juice blending
Estimation of alcohol: Alcohol was estimated with amla juice significantly influences on pH in the
calorimetrically as described by Caputi et al. (1968). fermented jackfruit juice. pH of wines depends upon
the acids and sugar contents in the fruits which
Colour: Hunter Lab colourimeter (Mini Scan XE Plus) influences on fermentation. Jackfruit wine blended
was used for the colour measurement in the study. It Amla showed a pH 3.16 indicating that organic acids
works on the principle of collecting the light and present in the fruits and increase in the acidity.
The Mysore Journal of Agricultural Sciences
measures energy from the sample reflected across Fermentative activity of yeast only reduced the pH
the entire visible spectrum. The sample colour was level compared to uninoculation, mainly due to the
measured by filling the cut samples of fermented utilization of sugar to alcohol and acids in Amla wine
jackfruit juice in the transparent cup without any void and these results supports the work of Soni et al. (2009)
space. The deviation of colour of samples from the reduction of pH by fermentation in amla wine.
standard were observed and recorded in the computer
interface. Each sample was replicated three times and TSS (°Brix): The initial TSS of the jackfruit juice with
the average value of ‘L’, ‘a’ and ‘b’ were determined. blending varies from 19.90 - 20.63. After six days of
(Clydesdale, F. M., 1978). fermentation the change in TSS (brix) of the fermented
jackfruit juice varies significantly from 6.25 - 7.70
Organoleptic evaluation: The developed fermented between the treatments. Upon the fermentation the
beverage from blended jackfruit juices were evaluated TSS of blended jackfruit juice decreases as shown in
by selected five panel members with 20 point hedonic Table 1. The TSS of the fermented product with Amla
scales (Amerine et al., 1972) was taken into 15 per cent blending (6.25 brix). Utilization of sugars

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TABLE 1 TABLE 2
Changes in pH and TSS of the fermented jackfruit Changes in titrable acidity and vitamin C of the
juice as influenced by blending of other fruit juices fermented jackfruit juice as influenced by blending
of other fruit juices.
pH TSS (brix)
Treatments pH TSS (brix)
Initial After Initial After Treatments
fermentation fermentation Initial After Initial After
fermentation fermentation
T1 - Jack fruit juice 5.18 4.11 19.90 7.70
only + yeast T1 - Jack fruit juice 0.18 0.29 1.10 0.95
only + yeast
T2 - Jackfruit juice + 5.04 3.98 20.63 7.07
pine apple juice T2 - Jackfruit juice + 0.24 0.38 1.95 1.79
(20%) + yeast pine apple juice (20%) + yeast
T3 - Jackfruit juice + 5.06 3.97 19.90 7.00 T3 - Jackfruit juice + 0.30 0.41 1.60 1.17
pine apple juice pine apple juice (25%) + yeast
(25%) + yeast T4 - Jackfruit juice + 0.38 0.52 22.33 19.33
T4 - Jackfruit juice + 4.96 3.24 20.03 6.47 amla juice (10%) + yeast
amla juice T5 - Jackfruit juice + 0.37 0.52 20.67 17.53
(10%) + yeast amla juice (15%) + yeast
T5 - Jackfruit juice + 4.98 3.16 19.90 6.25 T6 - Jackfruit juice + 0.18 0.24 1.60 1.37
amla juice aloevera juice (5%) + yeast
(15%) + yeast
T7 - Jackfruit juice + 0.14 0.21 1.50 1.13
T6 - Jackfruit juice + 5.02 3.97 20.05 7.35
aloevera juice (10%) + yeast
aloevera juice
(5%) + yeast M 0.25 0.37 7.25 6.18
T7 - Jackfruit juice + 5.04 3.96 20.05 7.40 SEm ± 0.011 0.005 0.180 0.152
aloevera juice CD (p=0.05) 0.034 0.015 0.545 0.461
(10%) + yeast
CV % 7.612 2.363 4.296 4.262
M 5.04 3.77 20.07 7.03
SEm ± 0.019 0.044 0.148 0.193 - 0.52 between the treatments. Upon completion of
CD (p=0.05) 0.058 0.134 0.450 0.585 yeast fermentation of blended jackfruit juice, the
CV % 0.661 2.038 1.280 4.751 enhancement of titrable acidity is more important in
the fermented products, the highest titrable acidity (0.52
The Mysore Journal of Agricultural Sciences

by the yeasts in juice results in production of alcohol %) was recorded in the jackfruit blended with Amla
(8.5 %) and lowering of TSS (6.25 %) of the wine. juice treatments, whereas least acidity enhanced in
This could be due to fermentation efficiency and sugar the treatments blended with Aloevera. This indicated
conversion capacity by the yeast (Vyas and Kochhar the availability of fermentable sugar favouring yeast
(1993) as observed in apricot wine. in Amla compared to other blended juices in which
there was no significant variation in biochemical
Titrable acidity constituents. These results are in line with the
The changes in titrable acidity (%) and vitamin C of observation made by Nandagopal and Nair (2013) in
the fermented jackfruit juice as influenced by blending wine from ginger and Indian gooseberry.
of other juices are indicated in Table 2 . The initial Vitamin C
titrable acidity of the jackfruit juice significantly blended
with other juices varies between 0.14 to 0.38. After The initial vitamin C content of the jackfruit juice
six days of yeast fermentation, acidity varies from 0.21 blending with other fruit juices varied from 5.10 to

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Mysore J. Agric. Sci., 55 (3) : 83-90 (2021) A. J. SHRADDHA et al.

223.3 mg/100g between the treatments, after six days

of yeast fermentation. The reduction of vitamin C
varied from 0.95 - 193.3 mg / 100 mg between the
treatments which differed significantly. Upon
completion of yeast fermentation of blended jackfruit
juice, the vitamin C content varied from 11.13 to 193.3
mg/100g between the treatments (Table 2). The
highest vitamin C (193.3 mg) was recorded in the Fig. 1 : Total sugar utilization and alcohol production of the
jackfruit juice blended with 10 per cent Amla juice fermented jackfruit juice as influenced by with without
followed by treatment (175.3 mg). The least vitamin blending of other fruit juices
C content was observed in the jackfruit juice without
favourable for fermentative yeasts in the mix. This
blending and blend with aloevera juice. The reduction
observation is in agreement with reports of Borate
in vitamin C content indicates that yeast utilized vitamin
et al. (2008), Ethiraj and Suresh (1987) in fermented
C required for the metabolism and growth during
blended grape juice and with data reported by Soni
fermentation which is observed by Nandagopal and
et al. (2009) in Amla wine.
Nair (2013) in the study of ginger and Indian
gooseberry. The pattern of total sugar utilization and alcohol
production in the fermented jackfruit juice with and
Total Sugar per cent and Alcohol per cent without blending is presented in Fig.1.
The initial mean value of total sugar level was 19.37 Fig. 1 represents alcohol content has increased more
per cent between the treatments. After six days of in the JF blending with amla juice which is proportionate
fermentation, total sugar content varied between the to decline in TSS brix in the final product is an indication
treatments in the range of 6.18 to 7.47 per cent which of effective activity of yeasts during the fermentation
were found to be significant each other. Utilization of process. The probable reason could be the fruit juices
sugar is indicative of growth and fermentative having relatively lower levels reducing sugars
efficiency of the yeast. Low total sugar per cent (6.18
%) in the treatment T5 i.e., blended with 15 per cent Colour
Amla is due to high fermentative character of the The results for visual perception of colour is
yeast. however some amount of sugar was left in the represented by three axes value (L), hue (a) and
fermentation juice after fermentation process where chroma (b) of hunter calorimeter, the L and b values

The Mysore Journal of Agricultural Sciences

in the highest total sugar (7.47 %) was observed in decide the quality of the fermented products. The
the treatment without blending indicating the low sugar highest L and b values were recorded for the amla
utilization efficiency when compared to blended juice blended wine (88.28 and 8.69), followed by treatment
fermentation. only jackfruit wine (89.36 and 5.50) which indicate
The alcohol production in the blended jackfruit wine good quality of the product. Blending has increased
samples is presented in Fig. 1. The highest alcohol per the colour of wine that might be due to the combined
cent (12 %) was obtained with jackfruit juice blended effect of components of both the wines.This is
with 15 per cent amla juice followed by treatment supported by the work of Patil and Shibamoto (2003)
(10 %). Alcohol content in the final product is an in blended wines from pomegranate.
important factor in determining the quality of wine. Organoleptic Evaluation
The highest alcohol (12 %) was obtained with jackfruit
juice blended with 15 per cent Amla juice followed by Fermented beverage used for human consumption
the treatment (10 per cent Amla) which is proportionate should be evaluated by organoleptic procedure as they
to decline in TSS brix (6.25) which showed a have pleasant aesthetic refreshing qualities due to their

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 Mysore J. Agric. Sci., 55 (3) : 83-90 (2021) A. J. SHRADDHA et al.

TABLE 3

quality (2) acceptability (20)

Colour variation of the fermented jackfruit juice as
influenced by with and without blending

14.55
13.72
13.45
16.33
15.34
12.92
12.71
Overall
Organoleptic evaluation of fermented jackfruit juice as influenced by blending of other fruit juices (mean average of 10 judges)
of other fruit juices

T4 - Jackfruit juice +amla juice (10%) + yeast : T5 - Jackfruit juice +amla juice (15%) + yeast : T6 - Jackfruit juice + aloevera juice (5%) + yeast
colour

T1 - Jack fruit juice only + yeast : T2 - Jackfruit juice +pine apple juice (20%) + yeast : T3 - Jackfruit juice +pine apple juice (25%) + yeast
Treatments
L* a* b*

Alcohol Astringenc General

1.25
1.0
1.0
1.5
1.5
0.75
0.75
Jack fruit juice only + yeast 89.36 -0.20 5.51
Jackfruit juice + pine apple 82.36 0.63 14.3
juice (20%) + yeast
Jackfruit juice + pine apple 86.73 -0.18 9.73

1.5
1.5
1 .0
1.0
1.5
1.5
1.25
(2)
juice (25%) + yeast
Jackfruit juice + amla 88.28 -0.41 8.69
juice (10%) + yeast

1.25
1.00
1.00
1.50
1.50
1.00
1.00
(2)
Jackfruit juice + amla 88.28 -0.08 8.50
juice (15%) + yeast

T7 - Jackfruit juice + aloevera juice (10%) + yeast

Bouquet Vinegar Total acidity Sweetness Body

0.75
0.70
0.70
0.90
0.90
0.85
0.85
(1)
Jackfruit juice + aloevera 85.35 -0.54 5.00
juice (5%) + yeast
Jackfruit juice + aloevera 87.32 -0.52 4.03
1.2
1.0
1.0
1.2
1.2
0.9
0.95
(2)

juice (10%) + yeast

TABLE 4

color and tactile sensation. Therefore it is essential to 2.0

2.0
1.5
1.75
1.45
1.45

1.25
go for organoleptic evaluation. Taste varies from
(2)

person to person some people may like fermented

beverage with more alcohol content, some may like
fermented beverage having more sweet taste. Based
1.0
1.0
1.0
0.5
0.5
0.75
0.75
(2)

on that, the taste of fermented beverage prepared from

with and without blended jackfruit juice was analysed
0.9
1.0
1.0
1.0
1.0
1.0
0.9

for organoleptic evaluation on different parameters.

(1)
The Mysore Journal of Agricultural Sciences

Organoleptic evaluation of fermented jackfruit product

indicated that in general, the products acceptance is
Aroma

2.0
1.95
1.75
1.75

1.62
1.47
1.65
(2)

good with blending of Amla at 15 and 10 per cent.

Jackfruit juice blending with Amla with 15 per cent
Appearanc Colour

had highest score (16.33 out of 20.0) followed by

(2)

1.50
1.95
1.75
2.0
2.0
1.7
1.5

jackfruit juice blending with 10 per cent Amla with

15.34 out of 20. The least score was recorded in the
juice without blending and with aloevera blending.
1.50
1.85
1.80
2 .0
1.62
1.5 0
1.6 0
(2)

Amla may be helping in modulating acidity as well as

alcohol production and creating sweetness for better
acceptability. Jackfruit juice blending with Amla
Treatment

fermented by yeast was found to be very superior in

characteristics like appearance, aroma, colour, flavour
T1
T2
T3
T4
T5
T6
T7

and general quality.

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Mysore J. Agric. Sci., 55 (3) : 83-90 (2021) A. J. SHRADDHA et al.

The results clearly indicated that the jackfruit juice DUARTE, W. F., DIAS, J. M., OLIVEIRA, J. A., TEIXEIRA, J. B. A.,
blending with Amla has improved all sensory attributes SILVA, AND SCHWAN R. F., 2010, Characterization of
of colour, appearance, taste, aroma, body, alcohol, different fruit wines made from Cacao, Cupuassu,
general quality and overall acceptability of wine, this Gabiroba, Jabuticaba and Umbu. Food Sci. Technol.,
might be due to the combined effect of chemical 43 : 1564 - 1572.
components of jackfruit and Amla fruits. Similar results
were reported by Patil and Shibamoto (2003) in blended DUSHYANTH, D. K., 2006, Microbial processing of jackfruit
wines from pomegranate. Blended wine of mango pulp (Artocarpus heterophyllus L.) for value addition. M.Sc.
(Suresh and Ethiraj ,1983) and Thompson seedless (Agri.) Thesis, University of Agricultural Sciences,
grapes, (Chowdhury and Ray, 2007) in jamun wine. Bangalore.

Acknowledgement: The authors would like to ETHIRAJ, S. AND SURESH, E. R., 1993, Fruits wines. Adv. Hort.,
acknowledge the Department of Post-harvest and 4 : 1957 - 1966.
Technology, GKVK, Bengaluru for providing the
ISITUA, C. C. AND IBEH, I., 2010, Novel method of wine
laboratory facilities and DBT scheme on Jackfruit for
production from Banana (Musa acuminita) and
financial support.
Pineapple (Ananas comosus) wastes. African J.
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(Received : March 2021 Accepted : September 2021)

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