Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis

Abstract

Jackfruit seed flour is a new ingredient for preparing innovative and health food products. This study was conducted to investigate the influence of substituting jackfruit seed flour with wheat flour on the texture, physical and sensory traits of doughnuts and donuts. Dough rheology and donut characteristics were measured. Dough texture profile analysis results indicate that hardness, adhesiveness, springiness and chewiness values are lower (p < 0.05) in control treatment, however these parameters increase as the amount of jackfruit seed flour increases. Resilience decreases (p < 0.05) as the amount of jackfruit seed flour increases. For donut texture, hardness, adhesiveness and chewiness increase (p < 0.05) as jackfruit seed flour was incorporated in the donuts. L*, a* and b* and h values of the donuts prepared with jackfruit seed flour showed differences (p < 0.05) among the treatments. In physical changes, treatments H2.5 and H12.5 obtained the highest percentage change in internal diameter. The crumb area was different (p < 0.05) among treatments as this area decreased as the amount of jackfruit seed flour increased, however the number of cells increased as the substitution increased. Sensorial analysis indicated that consumers prefer H5 treatment. Doughs with partial substitution of wheat flour with jackfruit seed flour showed that hardness and extensibility have an inversely proportional effect as wheat flour substitution increases, due to the amount of fiber and proteins that also increased. Furthermore, consumer acceptability was high in doughnuts made with 5% jackfruit seed flour and 95% wheat flour.