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.
