Elaboração e avaliação sensorial de biscoitos amanteigados adicionados de farinha da semente de jaca (Artocarpus heterophyllus Lam.).

Abstract

Jackfruit seeds are parts of the fruit that are usually discarded during their consumption, however, they have a high nutritional value and also a potential for use in gastronomic recipes. Thus, jackfruit seed flour emerges as a possible ingredient that when added to food, in addition to adding nutritional value can bring health benefits. The objective of the research was to develop a buttery biscuit added with jackfruit seed flour, as well as to evaluate its sensory characteristics. Two biscuit formulations were developed, one used for control, without the addition of jackfruit seed flour and another biscuit with the addition of it. For the evaluation, acceptance tests were performed using a 9-point hedonic scale in an intention-to-buy test, as well as the acceptance index evaluation. Given the results, it can be observed that the elaborated cookies did not present statistical differences among themselves in relation to the evaluated attributes, demonstrating that the product made from the jackfruit seed flour does not change the characteristics compared to the traditional one. Although the formulations showed no differences, both obtained an excellent acceptability index by the judges, which reflected in their good intention to buy. Thus, it is concluded that the biscuit made from jackfruit flour has satisfactory sensory characteristics and obtained good acceptability according to the tasters. Thus, jackfruit seed flour emerges as a potential ingredient for use in cookie making and other bakery products.