Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

Abstract

19Jackfruit seeds are an under-utilized waste product in many tropical countries. In this 20 work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa 21 powder in cappuccino formulations. Two different flours were produced from a hard variety 22 31 for six cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder 32 substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste 33 by incorporating it as an ingredient in a common product of the human diet. 34