O aproveitamento do caroço do fruto da jaca (Artocarpus heterophyllus) para a produção de biscoito.

Abstract

The Amazon has a plant and floristic diversity with a vast ecological and economic potential. Within this diversity, the jackfruit (Artocarpus heterophyllus) stands out. This study aims to utilize the jackfruit seed for the production of biscuits, minimizing the possible environmental impacts caused by the disposal of this residue. The methodology included the production of cookies with jackfruit seed flour in proportions of 10%, 25%, and 50%, as well as the evaluation of sensory acceptance, bromatological characteristics, and microbiological quality. The results showed that the formulation with 25% jackfruit flour was preferred, with good acceptability in terms of color, texture, odor, and taste, in addition to microbiological quality within the standards required by legislation. It is concluded that cookies made with jackfruit seed flour have high nutritional and marketing potential.