Substitute in Making Pizza with Jackfruit Seed Flour
Abstract
This study aims to explore the potential of jackfruit seed flour as a substitute for part of the wheat flour content in pizza dough. Jackfruit seed flour is known for its low gluten content, making it a safer and healthier alternative for individuals sensitive to gluten. To evaluate the acceptability of pizza products incorporating jackfruit seed flour, both organoleptic and hedonic tests were conducted. The tests involved 35 non-expert panelists and 5 expert panelists, who assessed the products based on their preferences. Among the various formulations tested, Product 3 — consisting of 70% wheat flour and 30% jackfruit seed flour — emerged as the most favored. The expert panelists gave Product 3 a total score of 12.6, with an average rating of 3.15, while the non-expert panelists awarded a total score of 14.08, averaging 3.52. These findings suggest that jackfruit seed flour can be effectively incorporated into pizza dough formulations without compromising taste or quality. Furthermore, the partial substitution of wheat flour with jackfruit seed flour offers potential health benefits by reducing the reliance on high-gluten ingredients. This research highlights an innovative use of jackfruit seed flour in bakery products and contributes to the diversification of alternative flour sources in food production.
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DOI: https://doi.org/10.17509/boga.v13i1.72857
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