Acceptability Of Bread Fortified with Jackfruit (Artocarpus Heterophyllus) Flour: Evaluation of Sensory Qualities

Abstract

Background: Bread is one of the most widely consumed staple foods globally, but traditional wheat bread has limitations for individuals with gluten intolerance, celiac disease, and diabetes due to its high gluten and glycaemic index content. The growing demand for alternative, health-enhancing bakery products has led to increased interest in functional ingredients such as jackfruit (Artocarpus heterophyllus) flour. Jackfruit flour is naturally gluten-free, rich in dietary fibre, and has a low glycaemic index, making it a potential substitute for wheat flour in bread production. This study aimed to evaluate the sensory acceptability of bread fortified with jackfruit flour at substitution levels of 20% and 40%, compared to 100% wheat flour control bread. Methods: A sensory evaluation was conducted among 30 IIUM Kuantan students using a nine-point hedonic scale to assess appearance, aroma, texture, taste, and overall acceptability. Statistical analysis using one-way ANOVA and Bonferroni post hoc tests revealed significant differences (p < 0.05) among samples across all sensory attributes. Results: The 20% substitution level achieved moderate to high acceptability, while 40% substitution significantly reduced sensory scores, especially in texture and taste. Conclusions: The findings suggest that jackfruit flour can be incorporated into bread up to 20% without compromising consumer acceptability, offering a nutritionally enhanced and sustainable alternative for health-conscious and gluten-sensitive consumers.