Jackfruit (Artocarpus Heterophyllus lam.) is a perspective source for making a fruit distillate in south Vietnam

Hoang Ngoc Cuong1, Tran Duc Duy2, Huynh Thanh Tung1, Khau Hoang Kim Giao1,
Le Thi Kim Phuong
1, Tran Thanh1, Vladimir Kurchenko3, Stanislav Rizevsky1,3
1Binh Duong University, Thu Dau Mot city, Binh Duong Province, Vietnam
2Faculty of Food Science and Technology HCMC University of Food Industry, Ho Chi
Minh city, Vietnam
3Faculty of Biology, Belarusian State University, Minsk, Belarus
Corresponding author: Hoang Ngoc Cuong, E-mail: hncuong@bdu.edu.vn


Being one of the critical crops available in large quantities during the season in the South of Vietnam, jackfruit is a good source of sugars, proteins, and flavoring compounds, making it a potential substrate for beverage production. In this study, the
optimal conditions of jackfruit pulp and seed fermentation for further distillation were revealed. Optimal yeast ratio, the concentration of initial dry matter, pH value, and fermentation time were determined. It was shown that preliminary pulp and seed
treatment with commercial enzyme formulations amylosubtilin and glucavamorin increased ethanol yield. Obtained jackfruit distillated strong drink (40 % ethanol v/v), meets the safety requirements, and shows high organoleptic properties.
Keywords: alcohol drink; beverage; distillate; fermentation; jackfruit

BDU Journal of Science & Technology, ISBN 978-604-73-9259-9

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