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@article{185452,
        author = {Prof. M. S. Ansari and Prof. V. S. Wadmare and Ms. S.P. Punjabi and Ms. A.A. Kharote and Ms. P.K. Lokhande and Mr. P.V. Pandagale and Ms. P.A. Zoting and J.A. Bhori},
        title = {Development and Nutritional Evaluation of Jackfruit Seed-Based Toffee},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {5},
        pages = {1821-1828},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=185452},
        abstract = {Jackfruit (Artocarpus heterophyllus Lam.), one of the largest tropical fruits, is known for its rich nutrient content and possible health benefits. While the sweet pulp has been extensively used in traditional and modern foods, its seeds—accounting for nearly 10–15% of the fruit weight—are usually neglected and thrown away. These seeds, however, are abundant in starch, protein, dietary fiber, essential minerals, and bioactive compounds, positioning them as a potential ingredient for functional foods. The present study aimed to formulate a novel nutrient-rich confectionery product by incorporating jackfruit seed flour, almond flour, almond butter, and jaggery in varying proportions to produce a healthier toffee alternative.
Three formulations were prepared and evaluated for sensory properties, nutritional composition, and consumer acceptability. Protein content was estimated using the Kjeldahl method, while proximate analyses—including moisture and ash content—were performed to assess the product’s stability and nutritional quality. In addition, microbiological tests were conducted to confirm the safety and hygienic quality of the prepared toffee samples. Sensory evaluation covered texture, flavour, and aroma, with the balanced formulation (Sample C: 40 g jackfruit seed flour, 30 g almond flour, 10 g almond butter, and 20 g jaggery) achieving the highest overall acceptability.
Findings demonstrated that incorporating jackfruit seed flour not only improved the nutritional profile of the confectionery but also ensured product safety and quality. This study highlights the potential of jackfruit seed flour as a functional ingredient in confectionery products, supporting both consumer health and sustainable food innovation by valorizing a commonly discarded by-product.},
        keywords = {Jackfruit seeds, functional foods, sustainable confectionery, protein estimation, proximate analysis, microbiological safety, sensory evaluation},
        month = {October},
        }