Butter Cookies Enriched With Jackfruit Seed Flour

Abstract

The use of fruit seeds as raw material for product development contributes to sustainable production systems, enabling the creation of various market niches and adding value to conventional products. However, new formulations need to undergo sensory evaluation tests to measure their acceptability. The objective of this research was to develop flour from jackfruit seeds to create butter cookies, varying the amount of flour in the formulation, and to characterize and test their acceptability and purchase intent. The project was submitted to the ethics committee of the Federal University of Mato Grosso do Sul. The butter cookies were formulated with 30% and 50% replacement of corn starch with jackfruit seed flour, along with a control cookie containing 100% corn starch. The butter cookies were evaluated for sensory acceptance, purchase intent, titratable acidity, moisture, and ash content. The formulations with 100% corn starch and 30% replacement with jackfruit seed flour had the highest acceptance and purchase intent. The cookies made with jackfruit seed flour showed higher ash content and titratable acidity. Jackfruit seed flour can be used as a substitute for corn starch at concentrations of up to 30%, providing better appearance and good acceptability and purchase intent. This approach adds value to products and enables the use of seeds that would otherwise be discarded as waste.