Cookies de Jaca

This work aimed to reuse and evaluate the acceptance of cookies made from jackfruit (Artocarpus heterophyllus) seed flour. In this study three cookie formulations were made, the first with 100% jackfruit flour (ECC), the second with 50% (ICC) and the third a traditional cookie (OCC); The seeds were roasted in a conventional oven and ground with the help of a blender, as the wheat flour was replaced by jackfruit. Sensory analysis was performed in the nutrition laboratory and the samples were served in glasses with random 3 digit digits along with a glass of water. Overall acceptance, texture, taste, aroma and appearance were evaluated using a structured hedonic scale of 9 (nine) points whose extremes corresponded to “very much liked - 9” and “very much disliked - 1”. Purchase intent was also evaluated using a 5-point structured scale, whose extremes corresponded to "certainly would buy - 5" and "certainly would not buy - 1". Data were statistically evaluated using ANOVA and TUKEY. The attributes global acceptance, aroma, taste and purchase intention differed (p <0.05), while appearance and texture did not differ statistically (p> 0.05). The overall acceptance means were 7.4±2.3 (ECC), 8.1±0.9 (ICC) and 8.0±1.2 (OCC); for appearance 7.8±1.3 (ECC), 8.2±0.5 (ICC) and 8.0±0.9 (OCC); for aroma 7.5±1.6 (ECC), 8.0±1.2 (ICC) and 8.0±1.6 (OCC); for flavor were 7.5±1.7 (ECC), 8.3±1.1 (ICC) and 8.0±1.2 (OCC); for texture 7.2±3.3 (ECC), 7.8±1.8 (ICC) and 7.7±1.7 (OCC) and for purchase intent 3.7±0.9 (ECC), 4.4±0.6 (ICC) and 4.2±0.8 (OCC). With these results it can be concluded that it is possible to make cookies from jackfruit seed flour and that the product can be well accepted in the food market.