فهرست نشریات علمی دسترسی آزاد ایران

This study evaluated the potential of jackfruit pulp as a functional ingredient in kaya, aiming to enhance nutritional quality while reducing fruit spoilage. Proximate analysis showed that jackfruit kaya contained adequate protein (3.50–4.80%), fiber (1–2%), carbohydrates (54.80–61%), pH (3.55–4.44), TSS (55–68 °Brix), titratable acidity (0.33–0.38%), and β-carotene (1.25–2.57 mg/g). Color parameters (L*, a*, b*, chroma, and hue) ranged from 31.8 to 44.51, 9.95 to 19.13, 15.96 to 26.95, 23.67 to 28.72, and 39.35 to 82, confirming good visual attributes. Sensory evaluation indicated that Kaya with 20% jackfruit (F3) received the highest scores for texture (7.13), taste (6.68), and overall acceptability (7.25), with no adverse effect on color or texture. These findings suggest that jackfruit kaya offers a nutritious, palatable, and shelf-stable alternative to traditional formulations, supporting both consumer health and sustainable utilization of seasonal fruits.