Effect of jackfruit pulp and pectin on the cloud stability of passion fruit beverage

Abstract

Passion fruit beverage is one of the most popularly traded and consumed fruit juices in Uganda. However, passion fruit juice is susceptible to cloud settling compared to other fruit juices on the market. On the other hand, jackfruit, an abundant but underutilized fruit is high in pectin and can potentially be used as a cloud stabilizer for passion fruit juice. This study therefore, sought to determine the extent to which jackfruit pulp and its extracted pectin can stabilize the cloud of passion fruit juice. The passion fruit juice (1:5 ratio, fruit pulp: water) was treated with 0% 13.4%, 16.7%, 20.0%, 23.1% and 26.0% of jackfruit pulp; and 0%, 0.06%, 0.08%, 0.1%, 0.2%, 0.4% and 1% of extracted jack fruit pulp pectin. For the case of treatment with jack fruit pulp pectin, commercial pectin was used as a reference. The extent of cloud settling of the passion fruit juice was observed and measured over a period of 30 days. The results showed that increasing amounts of both jackfruit pulp and extracted jackfruit pulp pectin increased the cloud stability of passion fruit juice. Use of jack fruit pulp pectin at 1% improved the cloud stability to 50% while that of commercial pectin achieved 90% cloud stability. Sensory evaluation results showed that passion fruit juice stabilized with all amounts of jackfruit pulp or pectin were significantly (p<0.05) preferred to the control.