Water kefir is a fermented probiotic drink produced by the fermentation of dried sugary fruits and sugar using water kefir grains. It is characterized by its fizzy and slightly acidic and alcoholic taste. Instead of using fresh or dried fruits and sugar as raw materials in fermentation, this study aims to explore the utilization of jackfruit concentrate, a by-product of dehydrated jackfruit production. The beverage formulation was performed through a 3 x 3 factorial design with independent variables: jackfruit concentrate (25–75%v/v) and kefir grains (5–15%w/v) levels. Through response surface methodology (RSM), the kefir fermented jackfruit beverage (JFB) formulation was optimized with 75%v/v jackfruit concentrate and 9.7475%w/v kefir grains that could give optimal values of product acceptability score of 7 in the nine-point Hedonic scale, total soluble solids (TSS) of 10.0019, and pH of 4.2864. Regression analysis shows it cannot predict the microbial count of the product; however, the microbial viabilities of all the treatments range from 7.55 x 106 to 3.44 x 107 CFU/mL, which suggests that the formulated beverage has a good probiotic potential. Acceptability studies also suggest that the product has good market acceptability in terms color, aroma, taste, mouthfeel, and general acceptability.
Processing method plays a significant role in the physicochemical property of food products. This study evaluated the effects of deseeding, packaging method, and storage condition on the physicochemical properties of fresh-cut jackfruit during the 8-day storage period. A 2x2x2 factorial experiment was used in the study with a total of 8 treatments. All of the treatments were subjected to physicochemical analysis following standard protocols. Data were subjected to single factorial Analysis of Variance (ANOVA) and multi-factorial ANOVA for the interaction of dependent variables. Jackfruit pulps which were deseeded have shown significant decrease in the physicochemical attributes of the product which is an indicator for product quality. Deseeded products had much faster deterioration compared to treatments with intact seeds. Treatments stored in chilling (4-6oC) condition exhibited lesser variation in TA, TSS, pH, browning and firmness during the storage period compared to those stored at ambient temperature. Chilled treatments packed in vacuum had slower deterioration compared to treatments which were conventionally packed.
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