Breadfruit Flour as An Alternative Ingredient for Cookies

Abstract

The present study aimed to investigate the feasibility of using breadfruit flour as an alternative in cookie making. The study was designed and implemented with an experimental research approach including a shelf-life observation and recipe testing with the percentage used of breadfruit flour for cookie making. A series 30 days observation method was used to determine the quality of the final product show there is no presence of foreign objects that affect the integrity and maintained its characteristics throughout the observation period. 10 expert panel was involved in sensory evaluation who accessed 5 different cookie recipes formulation blends of wheat flour: breadfruit flour (S1: 100% wheat flour 0% breadfruit flour; S2: 75% wheat flour 25% breadfruit flour; S3: 50% wheat flour 50% breadfruit flour; S4: 25% wheat flour 75% breadfruit flour; S5: 0% wheat flour 100% breadfruit flour). The cookies made from different formulation blends were analyzed for physical and sensory qualities using a 5-point Likert scale. The result shows that are no significant difference among 50% breadfruit flour added compared to the controlled product however there are significant differences in the other percentage of breadfruit added. 50% breadfruit flour added has a high acceptance level in terms of all sensory parameters and satisfaction. Thus, the use of wheat-breadfruit flour added in preparing cookies would be a value addition while it promotes the diversification of utilization of breadfruit so that the product could be further developed for commercialization.