EVALUATION OF SENSORY ATTRIBUTES AND QUALITY ANALYSIS OF JACK SEED FLOUR BASED COOKIES

Tamil Mulakkan M., Jaison Isac I., Ruban M., Karuppanan T., Shiva Anavarathan K.V. and Papitha P.

International Journal of Agriculture and Environmental Research, 2025, vol. 11, issue 4

Abstract: The world-wide desire for sustainable as well as functional foods alternatives has led to an explosive cottage industry in terms of interest in exploiting the under-explored farm produce i.e., under-utilized resources, such as jackfruit seeds, merely due to their low keeping quality and shelf life despite of their richness in nutrition values, which are thrown to trash. The study discusses the feasibility of using Jack seed flour (JSF) as a partial replacement for wheat flour in cookie baking with emphasis on the sensory properties. Five different trials in cookie with different formulations were conducted just by varying the proportions of JSF, wheat flour, and rice flour and other ingredients. Sensory evaluation of the products was scored on 5-point Hedonic scales and 6 parameters such as taste, flavor, color, smell, sweetness, and texture. A group of untrained panellists selected randomly were asked to evaluate the sensory attributes of each trial. Statistical analysis such as one-way ANOVA was used to evaluate the significant differences between the trials with the sensory data. The results revealed that Trial 5 using JSF along with wheat and rice flour, Jaggery, and Cashew nuts was scored the highest amongst all the sensory attributes namely taste (4.7), texture (4.7), and flavour (4.65), with the least difference between individuals. There was a difference in key sensory attributes (taste and sweetness), which reveals the significance of formulating ingredients. These results justify loading with up to 60% of JSF as a versatile replacement of wheat flour in confections, providing an effective way to increase nutritional value and reduce food waste. In the present investigation composite Jackfruit seed flour (JSF) was prepared and used to develop Jackfruit seed cookies and analysed for nutritional composition. The results revealed that JSC had titratable acidity (1.44%), ash (3.12%), protein (5.40%), crude fat (6.50%), crude fibre (11.30%) and significantly extra high in protein, fat and ash content compared to the standard wheat cookies. The findings highlight the potential of JSC as a nutrient-rich snack (functional food) for a balanced diet.

Keywords: Agricultural and Food Policy; Crop Production/Industries; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ijaeri:371467

DOI: 10.22004/ag.econ.371467

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