Abstract:
Jackfruit (Artocarpus integer) is one of the commonly consumed staples in Sri Lanka.
However, more than 50% of the fruit is discarded as waste, primarily as the peel.
Therefore, this study was aimed at evaluating the capability of using the mature jackfruit
peel as a low-cost raw material in waffle cone production. Three different formulations
were prepared by, replacing 60%, 50% and 40% of wheat flour in the standard formulation
with Jackfruit peel flour (JFPF), to develop the best formulation for waffle
cone production. The control sample contained 0% JFPF. The best formulation for the
waffle cone was selected by a sensory evaluation using 30 untrained panelists, and also by
evaluating the color, water activity, baking time and holding time. The 50% JFPF incorporated
waffle cone was selected as the best formulation, since it showed significantly
high sensory scores at P<0.05. The baking times of 60%, 50%, 40% and 0% JFPF
incorporated samples were 120.50±4.20, 123.75±6.02, 128.00±3.16 and 201.5±52.70
seconds, respectively. Only the 50% JFPF sample (20.667±1.52 min) gave the nearest
value for the standard holding time of 18 minutes. However, the 0% JFPF sample
gave the nearest values for the standard color values (L*=51.72±0.72, a*=12.95±0.35,
b*=28.48±0.12). The proximate analysis was carried out for best formulation (1.24%
ash, 3.25% crude fat, 3.42% crude fiber, and 0.07% crude protein) and the shelf life of
the selected waffle cone was evaluated using the moisture increment (2.25% to 4.32%)
and the total plate count method. The moisture increment was only about 2% and
the total plate count (5x103 CFU/g) was also under the permissible limit after four
weeks. Based on the above results, the 50% JFPF incorporated waffle cone showed the
feasibility of using JFPF as a low-cost raw material for waffle cone production and the
reduction of nutritional value of JFPF during cone processing should be studied further.
