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Food Science and Technology (Campinas)
Print version ISSN 0101-2061On-line version ISSN 1678-457X
ASQUIERI, Eduardo Ramirez; RABELO, Ana Maria da Silva and SILVA, Aline Gomes de Moura e. Fermented jackfruit: study on its physicochemical and sensorial characteristics. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.4, pp.881-887. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612008000400018.
The jackfruit is the largest of all cultivated fruits. It is rich in fibers, calcium, phosphorous, potassium, magnesium, vitamin C, and carbohydrates whose concentration is of around 22 per cent thus indicating its potential for the production of fermented beverages. The present study aimed at characterizing, by means of physicochemical analyses, the fermented jackfruit after an 11-month storage period and assess its acceptance by applying a nine point structured hedonic scale. The obtained results were compared to those established by law for grape wines and it was shown that only the chloratum rate was elevated. All the other values were compatible with other fermented fruits. The fermented jackfruit showed results close to those established for demi-sec wines and reached an alcoholic degree of 13 °GL. Sensorial analysis rated the acceptance at 78%, calculated by means of the percentage of rates above 5, which evidenced good acceptance by the tasters.
Keywords : jackfruit; fermented fruit.