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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 1
First page : (243) Last page : (251)
Article doi: : http://dx.doi.org/10.18782/2582-2845.7539

Effect of Supplementation with Jackfruit and Pineapple Juice for Fermentation of Banana Pseudo-Stem Core Juice

Neekshitha Shetty^1* and Munishamanna K. B.^2
1Department of Agricultural Msicrobiology, University of Agricultural Science, GKVK, Bengaluru-65, India
²AICRP on PHET Scheme, UAS, GKVK, Bengaluru-65, India
*Corresponding Author E-mail: neekshithashetty94@gmail.com
Received: 30.05.2019  |  Revised: 27.06.2019   |  Accepted: 5.07.2019 

 ABSTRACT

The study was undertaken to assess the effect of supplementation of Jackfruit and pineapple juice for fermentation of banana pseudo-stem core juice using yeast (Saccharomyces ellipsoideus, NCIM-3200) and lactic acid bacteria (Lactobacillus plantarum, MTCC 6161). The result indicated that yeast fermented pseudo-stem core juice blended with jackfruit juice and pineapple juices showed maximum reduction in TSS, pH, reducing sugar and total sugar with the highest alcohol (6.60%) and overall acceptability (14.75/20.0). LAB fermented pseudo-stem core juice blended with both jackfruit and pineapple juice was observed with highest lactic acid bacterial counts and titrable acidity (0.83%) compared to other LAB fermented treatments.

Keywords: Banana pseudo-stem core juice, Jackfruit juice, Pineapple juice, Saccharomyces ellipsoideus, Lactobacillus plantarum.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Shetty, N. & Munishamanna, K.B. (2020). Effect of Supplementation with Jackfruit and Pineapple Juice for Fermentation of Banana Pseudo-Stem Core Juice, Ind. J. Pure App. Biosci. 8(1), 243-251. doi: http://dx.doi.org/10.18782/2582-2845.7539