Effects of jackfruit seed powder addition on physicochemical properties and sensory acceptability of Jackfruit Turkish Delight

Abstract

Jackfruit is a tropical fruit widely cultivated in South and Southeast Asia, yet its seeds remain underutilised despite their nutritional potential. This study aimed to determine the physicochemical properties and sensory acceptability of Turkish delight incorporated with jackfruit seed powder. Turkish delight was prepared with different levels of jackfruit seed powder substitution at 0%, 25%, 50%, and 75%. The samples were analysed for texture profile, colour characteristics, and proximate composition, including moisture, fat, protein, fibre, carbohydrate, and ash content. Sensory evaluation was conducted using 30 untrained panellists based on a seven-point hedonic scale. The incorporation of jackfruit seed powder significantly influenced the physicochemical properties of the product. Increasing the level of jackfruit seed powder resulted in decreased moisture content and increased protein and fibre content. Moisture content ranged from 34.37% to 20.71%, ash content from 0.36% to 0.51%, protein content from 0.48% to 1.59%, fat content from 0.49% to 0.51%, and fibre content from 0.20% to 0.96%. The control sample showed the highest moisture content and the lowest protein and fibre content. The formulation containing equal proportions of corn starch and jackfruit seed powder was most preferred due to its balanced texture and flavour characteristics. No significant differences were observed in overall acceptability among the samples. The findings indicate that jackfruit seed powder can be incorporated successfully into Turkish delight to enhance its nutritional value, particularly in terms of fibre and protein content, while maintaining acceptable sensory quality.