Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

Autor(es)

Spada, Fernanda Papa ^[1] ; Moreira da Silva, Paula Porrelli ^[1] ; Mandro, Gabriela Fernanda ^[1] ; Margiotta, Gregorio Borghese ^[1] ; Fillet Spoto, Marta Helena ^[1] ; Canniatti-Brazaca, Solange Guidolin ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, ESALQ, Dept Agrifood Ind Food & Nutr, Piracicaba, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: PLoS One; v. 13, n. 8 AUG 15 2018.
• Citações Web of Science: 0

Resumo

Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. The acceptance of cappuccinos by consumers (n = 126) and quantitative descriptive analysis (QDA (R)) were used to describe the preparations. Physicochemical properties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet. (AU)

• Processo FAPESP: 13/20323-9 - Semente torrada de jaca como substituto potencial de aroma de chocolate: obtenção, composição, identificação olftalmétrica e aplicação
• Beneficiário: Fernanda Papa Spada
• Modalidade de apoio: Bolsas no Brasil - Doutorado