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ABSTRACT
The study developed sandwich cookies by substituting all-purpose flour with 0% (SC0), 10% (SC10), 20% (SC20), 30% (SC30), and 40% (SC40) of jackfruit rags flour (JRF). Sensory evaluation was conducted to analyze the consumer preference toward all sandwich cookies formulations. The proximate composition, physicochemical, and antioxidant properties of the most preferred formulation were evaluated. SC20 was the most preferred formulation with acceptable appearance, color, aroma, and texture attributes. SC20 had a significant (p < 0.05) darker color than SC0 due to the incorporation of golden-brown JRF. Hardness of SC20 was significantly higher than SC0. The SC20 showed a significant increase in fiber by 2.65% compared to SC0, which meeting the requirement of high fiber claim. The DPPH scavenging activity of SC20 showed a significant increase of 14.09% as compared to SC0. JR has a great potential to be valorized into a sustainable, high fiber functional ingredient for bakery products.
Acknowledgements
Financial support by the Ministry of Higher Education (MoHE) Malaysia through Fundamental Research Grant Scheme (FRGS) [Project Code: FRGS/1/2015/SG05/TAYLOR/03/1 and FRGS/2/2014/SKK02/TAYLOR/02/2] for this work is gratefully acknowledged. We further acknowledge Mr. Han Kwai Yow for proofreading the manuscript.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Credit author statement
Ching Enn, Han: Writing – Original draft preparation, Validation. Chien Yee, Yap: Conceptualization, Project administration, Investigation, Formal analysis. Pei Ling, Tan: Conceptualization, Project administration, Investigation, Formal analysis. Dan, Lin: Writing – Review and Editing, Lian, He: Writing – Review and Editing, Chengjian, Xu: Writing – Review and Editing, Sook Wah, Chan: Supervision, Writing – Review and Editing, Funding acquisition. All authors reviewed and approved the final manuscript.