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By-products of jackfruit, such as bark, mesocarp, central axis and seeds, are not used by industry. The seeds are used in human food in a rudimentary form in the form of boiled or roasted, while the shells and mesocarp are basically discarded or used in animal feed. The objective of the present study was to evaluate the potential of the pulp and jackfruit residues in the creation of a sustainable sweet. Two formulations of light creamy sweets were designed: F1 (control) containing only pulp (50%) and F2 containing 30% pulp and 20% mesocarp. Subsequently, three more creamy candy formulations were developed, F3, F4 and F5, which in addition to containing 30% pulp and 20% mesocarp, 5%, 10% and 15% of roasted jackfruit flour were added , in that order. These products were obtained in terms of physical-chemical and nutritional characterization, in addition to being subjected to sensory analysis and purchase intention in comparison to sweet with pulp alone. The results revealed that the use of mesocarp and jackfruit seed are viable alternatives in the preparation of sweets from a nutrit ional and sustainable point of view. This use of by-products contributes not only to the reduction of waste, but also to the greater supply of nutrients for human consumption.

brazilian journal of development

POTENCIALIDADE DA POLPA E DOS RESÍDUOS DA JACA (ARTOCARPUS HETEROPHYLLUS LAM.) NA ELABORAÇÃO DE UM DOCE SUSTENTÁVEL / POTENTIAL OF PULP AND JACKFRUIT RESIDUES (ARTOCARPUS HETEROPHYLLUS LAM.) IN THE PREPARATION OF A SUSTAINABLE SWEET