Abstract:
Jack fruit (Artocarpus heterophyllus) seeds are discarded as the fruit waste due to the lack
of preservation and processing techniques. As an ingredient, jack seed flour in new
product development helps in effective utilization. The present study aimed to assess and
compare sensory attributes of white wine from jack fruit (Artocarpus heterophyllus) seed
flour with the incorporation of bitter gourd (Mormodica charantia L.) and cinnamon
(Cinnamomum zeylanicum Blume) powder. Jack fruit seed flour was hydrolyzed by using
0.5% citric acid. Cinnamon powder at 1% and crushed bitter gourd at 5% were added to
hydrolyzed jackfruit seed flour. The mixture was inoculated with 0.1% Saccharomyces
cerevisiae and allowed to ferment for two weeks. Wine samples were prepared with 2%
and 4% jack fruit seed flour. The coded transparent cups were served with control to 32
un-trained panelists. The commercially available chardonnay white wine was served as
the control. Samples were assessed for color, aroma, mouthfeel, taste, and overall
acceptability using duo-trio method in the 5th week of fermentation. Data from the
sensory evaluation were analysed using the Kruskal-Wallis non-parametric test in Minitab
17®. All the sensory attributes were showed a significant difference (p<0.05) amongst
two wine samples. The highest preference for the color (38.5), taste (37.5), and overall
acceptability (38.5) were obtained by the 2% jack fruit seed flour incorporated wine to
sample. Least acceptance for color (26.5), taste (27.5), overall acceptability (26.5), and
highest acceptance for aroma (37.5) and mouthfeel (36.5) were recorded from the 4% jack
fruit seed flour incorporated wine to sample. In conclusion, the 2% jack fruit seed flour
incorporated wine is the best amongst the treatments which were highly preferred by the
panelists.
Keywords: White wine, Jack seed, Bitter gourd, Cinnamon powder, Sensory attributes
