Acceptability of Green Jackfruit (Artocarpus heterophyllus) Rind and Core as an Alternative to Flour in Noodles

Abstract

Jackfruit (Artocarpus heterophyllus) is also known locally as "nangka" or "langka." After consuming the edible portion of the unripe fruit, the rind and core were discarded as waste. This research aimed to look into the functional properties of green jackfruit rind and core flours to provide helpful information for their use as a flour substitute in noodles and significantly reduce food waste. Having tested the sensory qualities of green jackfruit rind and core powder (JRCF), the three formulations were made by substituting all-purpose flour with 33%, 50%, and 67% green jackfruit rind and core flour. The physicochemical and proximate composition of the most acceptable treatment, a mix of 33% JRCF and 67% APF was analyzed. The noodles made from green jackfruit rind and core flour had a moisture content of 12.05 %, 1.40 % crude ash, 17.56 % crude fat, 6.05 % crude fiber, 4.42 % crude protein, and a pH of 5.63. It was observed that since young green jackfruit contains more acid and is more fibrous, it is preferable to use matured jackfruit. Furthermore, to make it more aesthetically acceptable to consumers, the produced jackfruit rind and core noodles must also enhance their sensory attributes in terms of color and texture.