Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010

The objective of this study was to utilize jackfruit seed flour in loaf bread making. The seeds were sorted, hulled , wet cleaned, dried, milled, and sieved to produce flour which has an average moisture content of 11.59%. Its optimum substitution to all-purpose flour was determined by conducting preference ranking test and its acceptability was further determined using a 9-point hedonic scale based on its sensory characteristics such as appearance, texture, flavour, aftertaste, and overall liking. Jackfruit seed flour was substituted at different levels (25%, 30% and 50%) in bread formulation. The preference ranking test showed that 25% jackfruit seed flour substitution was the most preferred among the three formulations, and acceptability test revealed that it is acceptable to consumers. The 25% jackfruit seed flour-substituted loaf bread was determined to have an average moisture content of 35.13% which classifies it to be an intermediate moisture food. Further, the moisture sorption isotherm of the product is an S-shaped curve which most goods exhibit and this shows that the product is less hygroscopic. The shelf-life of the product stored in an LDPE plastic container at room temperature was found to last for only 4 days as mold growth can be observed on the fifth day.