Development of functional jackfruit cookies enriched with coconut haustorium flour.

Abstract

The present study entitled “Development of functional jackfruit cookies enriched with coconut haustorium flour” was undertaken at the Department of Postharvest Management, College of Agriculture, Vellayani during 2023-2025, with the objective to standardise functional cookies from jackfruit seed flour blended with coconut haustorium flour and evaluation of its physico-chemical and sensory properties. The research was conducted as three experiments: quality evaluation of jackfruit seed flour, coconut haustorium flour and refined wheat flour, standardisation of jackfruit seed flour cookies enriched with coconut haustorium and storage stability studies of cookies. Jackfruit seeds extracted from fully ripened jackfruits (cv. Muttam Varikka) and optimally matured coconut haustorium were washed, sliced, cabinet dried at 55 ± 2°C to 7–8% moisture content, and powdered into flour. Refined wheat flour was procured from a supermarket. Jackfruit seed flour, coconut haustorium flour and refined wheat flour were analyzed for biochemical, physical, and functional attributes. Jackfruit seed flour recorded 66.22% carbohydrates, 12.15 g 100g-1 crude protein, 3.56% total ash, 6.36% crude fibre, 71.80% antioxidant activity, and 69.59 mgGAE 100g⁻¹ total phenol whereas coconut haustorium flour showed 47.20% carbohydrates, 12.07 g 100g-1 crude protein, 4.50% total ash, 7.62% crude fibre, 74.33% antioxidant activity, and 101.48 mgGAE 100g⁻¹ total phenol while refined wheat flour, recorded 11.83% crude protein, 3.15% crude fibre, 10.17% antioxidant activity, and 29.62 mg GAE 100g⁻¹ total phenol. Among functional properties, jackfruit seed flour showed water absorption and oil absorption capacities of 208.00 ml 100g⁻¹ and 159.20 ml 100g⁻¹ respectively whereas coconut haustorium flour recorded water absorption and oil absorption capacities of 192.00 ml 100g⁻¹ and 181.80 ml 100g⁻¹ respectively. Jackfruit seed cookies were developed with jackfruit seed flour at 10%, 20%, and 30% substitution levels by replacing refined wheat flour. Cookies with 70% refined wheat flour and 30% jackfruit seed flour recorded the highest crude fat (27.77%), total ash (1.16%), crude protein (15.90 g 100g⁻¹), crude fibre (3.53%), and total energy (624.81 kcal 100g-1) as well as highest sensory scores for taste, texture and flavour. Similarly, coconut haustorium

cookies were prepared by replacing refined wheat flour with coconut haustorium flour at 10%, 20%, and 30% substitution levels. Cookies prepared with 70% refined wheat flour and 30% coconut haustorium flour showed highest crude fibre (4.48%), total ash (1.59%) and lowest total energy (524.01 kcal 100g-1) with excellent sensory scores for taste, flavour and texture. Cookies were prepared by replacing refined wheat flour with combinations of jackfruit seed flour and coconut haustorium flour at substitution levels of 5%, 10%, and 15%. The formulation containing refined wheat flour, jackfruit seed flour, and coconut haustorium flour recorded highest total ash (1.37%), crude fibre (4.29%), low total energy (511.03 kcal 100g-1) content and superior sensory scores for taste (8.37), flavour, texture and overall acceptability. Based on biochemical and sensory analysis, cookies prepared with refined wheat flour and jackfruit seed flour, refined wheat flour and coconut haustorium flour, refined wheat flour, jackfruit seed flour and coconut haustorium flour along with cookies developed with refined wheat flour alone (control), were selected and packaged in laminated polyethylene pouches and stored for 3 months for storage stability studies. Changes in biochemical and sensory properties were analysed at monthly intervals while microbial load was analysed at the time of storage and after 3 months of storage. At the end of storage period, cookies prepared with 70% refined wheat flour, 15% jackfruit seed flour and 15% coconut haustorium flour maintained superior sensory scores with 73.88% carbohydrates, 18.95% crude fat, 1.23% total ash, 10.14 g 100g-1 crude protein, 4.21% crude fibre and 509.62 kcal 100g-1. The study demonstrated that incorporation of jackfruit seed and coconut haustorium flours significantly enhanced the nutritional, functional, and sensory quality of cookies. The optimized formulation with refined wheat flour, jackfruit seed flour and coconut haustorium flour was found to be nutrient-rich, shelf-stable, and acceptable to consumers, highlighting the potential of these underutilized resources in functional cookie development.