Utilización de harina de jackfruit (Artocarpus heterophyllus lam) en galletas con bajo índice glucémico

Abstract

The research project aimed to study the concentration of jackfruit pulp flour (Artocarpus heterophyllus Lam) in different biscuit formulations to obtain a food product with a low glycemic index. The investigation included four stages. The first was the characterization of the flour with the jackfruit pulp by physicochemical analysis, for this the pulp was conditioned, dehydrated to 65 degrees Celsius in a tray dryer and later analyzed. Cookies were formulated using different proportions of jackfruit flour strengthened with quinoa flour to enrich the product obtained, for this three treatments of 40:60%, 50:50%, 60:40% with jackfruit flour and quinoa flour respectively were prepared. The third stage consisted of carrying out an analysis proximal to the product obtained, with the purpose of knowing the nutritional value and glycemic index that the cookies present. Finally, the acceptability of the cookies was evaluated through a sensory analysis applied to 53 untrained judges. The results show that the flour of the jackfruit pulp has a low moisture content (7,99%) and protein (5,56%), but high in fiber (4,29%); with good functional properties such as water absorption (3,14g/g), swelling power (6,32 g/g) and solubility in water (34,4, %). The treatment with 60% jackfruit flour obtained greater acceptability on the part of the panelists and allowed to obtain cookies with high fiber content (19,21%), but with a lower amount of carbohydrates and with low glycemic index. In addition to providing the cookies with a more concentrated aroma and flavor to the fruit, with pleasant color, firm and compact texture. It is recommended to reduce the dehydration temperature or any heat treatment applied to the jackfruit pulp in order to avoid a denaturation in the proteins or alteration in their functional properties.