Year: 2026
Type: article
Abstract: Jackfruit seeds are commonly discarded as agricultural waste despite their valuable nutritional and functional properties. This study aimed to develop cookies using 100% jackfruit seed flour with three varying levels of sugar — Trial 1 (Normal Sugar, 165 g), Trial 2 (Medium Sugar, 124 g), and Trial 3 (Low Sugar, 82 g) — and evaluate their sensory acceptability and market potential. The study employed an experimental research design with 105 respondents (5 experts and 100 non-experts) who evaluated the products using a 5-point hedonic scale. Results showed that Trial 1 consistently obtained the highest sensory ratings across all attributes (color, aroma, taste, texture, and overall acceptability), followed by Trial 3 and Trial 2. Repeated-measures ANOVA confirmed a significant difference in overall acceptability among formulations, F(2) = 12.45, p = 0.001, partial η² = 0.19. Post-hoc tests revealed that Trial 1 was rated significantly higher than both Trial 2 (p = 0.032) and Trial 3 (p < 0.001). Microbiological testing confirmed that the cookies were safe for consumption, with all parameters within FDA Philippines standards. This study demonstrates that jackfruit seeds can be successfully transformed into an acceptable, value-added food product, supporting sustainable food production and agricultural waste utilization
Institution: Bulacan State University-San Jose del Monte
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W7225699607