Jackfruits seeds (Artocarpus heterophyllus Lam) polvoron

Abstract

This study was conducted at Capiz State University, Pilar Campus last January 2018. Specifically, this study has the following objectives: To determine which treatment of Jackfruit Seed into Polvoron is acceptable in terms of appearance, flavor, texture and general acceptability. To determine the significant difference among treatments in terms of Jackfruit Seeds Polvoron and to find out the cost and yield of jackfruit seeds polvoron. The different treatments of Jackfruit Seeds Polvoron were: Treatment A (240g all-purpose flour); Treatment B (60g Jackfruit seeds flour; 180 all-purpose flour); Treatment C (120g Jackfruit seeds flour; 120 all-purpose flour); Treatment D (180g Jackfruit seeds flour; 60g all-purpose flour); Treatment E (240g Jackfruit seeds flour). There were 30 panel evaluated the acceptability level of the product using a score sheet in a 9 point hedonic scale. Acceptable treatment of jackfruit seeds pulvoron was subjected for consumer testing of 100 consumers to determine the acceptability level of the product in terms of appearance, flavor, texture and general acceptability. Mean was used to find out the acceptability level of Jackfruit seeds polvoron. Analysis of Variance was used to determine significant differences among treatment. The result of the study revealed that Jackfruit seeds flour can be made into polvoron. Result further revealed that all treatments were acceptable to the panel in terms flavor, color, and general acceptability of jackfruit seeds flour polvoron. Analysis of Variance revealed that the product was not affected with the variation of Jackfruit Seeds flour used per treatment of polvoron. As to the cost and yield, all treatments got the same number of yields.