DEVELOPMENT OF COOKIES USING PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) SEED FLOUR

Abstract

The objective of this research was to study the effect of the particle size of jackfruit seed flour on cookie texture that was partially substituted with wheat flour at ratios of 20%, 40%, and 60%. The study used sensory evaluation in terms of appearance, color, taste, texture, and overall liking attributes compared with a standard butter cookie. The results showed the formulation of the cookie substituted with 20%of jackfruit seed flour received the most scores of overall liking and appearance, followed by color and taste attributes and texture received the least, respectively. Subsequently, the effect of jackfruit seed flour particle size defined as <0.3 mm, 0.3-0.5 mm and 0.5-0.8 mm on the texture of the cookies were studied. The results showed the cookie substituted with 0.5-0.8 mm particle size of the flour received mostly accept scores of overall liking, appearance, texture, taste, and color, respectively. Then, the most accepted cookie was evaluated physically in terms of color, texture, and spread ratio. The cookies had darker brown, crispier, and significantly smaller than the control cookies. For chemical analysis, it was obviously seen that the substitution of wheat flour with jackfruit seed flour increased protein, fiber, and ash including moisture contents in the cookie. The microbiological qualities found in the total plate counts of the cookies were <1x10⁴ CFUg, yeast and mold counts were <100 CFU/g and E.coil was also <3 MPN/g, which were acceptable according to the national regulations of cookie products. Thus, using jackfruit seed waste as flour to partially substitute wheat flour is a promising way to enhance nutritional value of bakery products especially butter cookies.