Development of Vegetarian Burger Patties from Jackfruits’ (Artocarpus heteropyllus) Inner Skin

Abstract

Jackfruit is a native kind of Malaysian fruit. During its fruiting season, the peels are usually discarded as waste and become a source of pollution. From the research that has been done, the inner skin, which is about 60% of the fruit, has a high nutritional value which can be utilized for human consumption, mainly as a source of dietary fiber. Hence, this paper reports the chemical compositions, comprising the percentage of the moisture content, ash, crude fiber, fat, protein, and carbohydrate, as well as the physical properties; texture analysis, color, and sensory evaluation of the jackfruit inner skin (JIS) vegetarian patty. Overall, JIS vegetarian patties consist of 62.75% moisture, 2.67% ash, 23.93% protein, 1.80% fat, and 18.50% crude fiber. These values have contributed to the calculation of carbohydrate and calorific value, 8.88% and 143kcal/100g respectively, lower than the control. In terms of physical properties, the texture analysis shows higher hardness and chewiness which is indirectly associated with the overall acceptance of the panelists on sensory evaluation. Within the hedonic values 1 to 9 which 9 being the highest, on average the panelist rated JIS vegetarian burger patties as 7.61. This value is in overall acceptance for the color, texture, odor, and taste of the JIS patties.