Product Development of Jackfruit Seed Flour Pasta

Wong, Si En (2026) Product Development of Jackfruit Seed Flour Pasta. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Jackfruit seeds, a usually discarded byproduct of jackfruit processing, are rich in starch and dietary fiber, making them a promising functional ingredient. This study evaluated the impact of incorporating jackfruit seed flour (JSF) into wheat pasta at different levels on product quality and acceptability. Wheat flour was partially substituted with JSF at 0% (control), 15% (F1), and 30% (F2) to produce three pasta formulations. The samples were assessed for key physicochemical properties (color, water absorption, cooking loss, texture, pH, water activity), proximate composition (moisture, ash, fat, protein, dietary fiber, carbohydrate, energy), microbiological safety, and sensory attributes. Incorporating JSF had notable effects. The pasta’s color darkened (lower L* value) and it absorbed more water than the control. Nevertheless, cooking loss remained low and similar to the control, indicating that pasta integrity during boiling was maintained. Nutritionally, JSF fortification greatly increased total dietary fiber from 2.5% in the control to 7.8% (F1) and 10.4% (F2). Total carbohydrates also rose slightly due to added fiber and resistant starch, while protein content decreased (due to gluten dilution). Fat and ash levels showed only minor changes, and overall caloric value decreased slightly with higher JSF. All samples remained microbiologically safe, with negligible microbial counts. Texture analysis revealed that higher JSF levels produced softer pasta (lower hardness and gumminess), although springiness and cohesiveness were not adversely affected. Sensory evaluation demonstrated that pasta with 15% JSF was comparable to the control in appearance, aroma, taste, texture, and overall acceptability. By contrast, the 30% JSF pasta received lower sensory scores, likely due to its darker color, slight bitter aftertaste, and firmer, rougher mouthfeel. These findings suggest that moderate JSF substitution (around 15%) can enhance pasta’s nutritional profile by boosting fiber and reducing available calories without compromising consumer acceptability