Gluten-free biscuit prepared using jackfruit (artocarpus heterophyllus l.) Seed flour: an approach towards utilization of unexploited food source

Abstract

Jackfruit (Artocarpus heterophyllus L.) seeds are an underutilized, readily available source in Sri Lanka that encounters a huge postharvest loss. Jackfruit seeds are a significantly rich source of gluten-free (GF) flour that can be identified as a potential flour source for producing GF flour confectionaries. The present study evaluated the potential of using jackfruit seed flour (JSF) in GF biscuit production. Jackfruit seeds were processed into flour. Several sets of biscuit samples were prepared by incorporating JSF with three flour types: finger millet flour (FMF), white rice flour (WRF) and red rice flour (RRF). In addition, 100% JSF biscuits were prepared. The most accepted product was selected through a series of sensory evaluations and the physicochemical, nutritional, microbial, and sensory properties were evaluated. 100% JSF biscuit was selected as the most accepted biscuit. According to proximate analysis, 100% JSF biscuit contained 3.88±0.16% moisture, 5.93±0.55% crude proteins, 1.2±0.02% crude ash, 18. 31±0.62% fat, 3.1±0.04% crude fiber and 66.94±1.36% total carbohydrates. The sugar content was 40.3±0.3%, and the salt content as sodium chloride was 0.57±0.01%. Dietary fiber content was detected as 4.1±0.02%. According to the study, JSF was identified as a successful substitute for wheat flour in biscuit production.