Sensory Acceptability, Texture and Crispiness of Jackfruit (Artocarpus Heterophyllus) Seeds for Chicharon Production

Authors

  • Janneka Fae Marsan Cebu Technological University – Main Campus, Philippines
  • Irene Damolo Cebu Technological University- Main Campus, Philippines
  • Windy Soquillo Cebu Technological University – Main Campus, Philippines
  • Aira Claire Taneo Cebu Technological University – Main Campus, Philippines
  • Marjorie Añero Cebu Technological University – Main Campus, Philippines
  • Vivian Arnaiz Cebu Technological University – Main Campus, Philippines

DOI:

https://doi.org/10.25047/tefa.v3i2.7021

Keywords:

jackfruit seeds, chicharon, sensory acceptability, plant-based snack, food innovation

Abstract

Jackfruit (Artocarpus heterophyllus) seeds are frequently discarded as agricultural waste despite their nutritional value, leaving a significant research gap in their potential application for developed snack products like chicharon. This study evaluated the sensory acceptability and textural properties of jackfruit seed-based chicharon as a sustainable, plant-based alternative to traditional high-fat pork chicharon. Using an experimental research design, three treatments (T1, T2, and T3) were formulated with varying seed proportions while keeping other ingredients constant. A total of thirty respondents, including food experts and Food Service Management students, assessed the samples using a nine-point hedonic scale. One-way Analysis of Variance (ANOVA) revealed significant differences among treatments in texture (p=0.0039), crispiness (p=0.0002), and appearance (p=0.0053), whereas flavor and aroma showed no significant variation (p > 0.05). Treatment 1 (75g seeds) achieved the highest sensory scores, specifically for crispiness (M = 8.23) and overall acceptability (M = 8.39), corresponding to a 'Like Extremely' rating. These findings demonstrate that jackfruit seeds can be effectively upcycled into a viable snack alternative that meets consumer preferences for texture while addressing health and sustainability goals.

Author Biographies

  • Janneka Fae Marsan, Cebu Technological University – Main Campus, Philippines

    Janneka Fae Marsan is an Associate Professor I of the College of
    Education at Cebu Technological University (CTU) – Main Campus. She holds Trainer’s
    Methodology 1 (TM1) Certificate and National Certificates (NCII) in Bread and Pastry
    Production, Domestic Work, and Housekeeping. She graduated with a Bachelor's in
    Technical Teacher Education major in Food and Service Management. She earned her
    Master of Arts in Vocational Education in 2017. She has also completed the academic
    requirements for the degree of Doctor in Development Education (Dev.Ed.D.) at the same
    university.

  • Irene Damolo, Cebu Technological University- Main Campus, Philippines

    Irene Damolo is a Bachelor of Technical-Vocational Teacher Education major in Food Service Management student. She is an aspiring educator with a strong interest in food preparation, service operations, and applied food research.

    Throughout her academic training, she has gained practical experience and developed essential competencies relevant to the food and service industry. These experiences have strengthened her ability to support learning and apply technical-vocational skills in real-world settings.

    She remains committed to continuous development and aims to contribute to the improvement of technical-vocational education by promoting quality instruction, innovation, and meaningful learning experiences.

  • Windy Soquillo, Cebu Technological University – Main Campus, Philippines

    Windy Soquillo has taken the Bachelor of Technical-Vocational Teacher Education, major in Food and Service Management. She is a dedicated and passionate aspiring educator with a strong foundation in food preparation, service operations, and hospitality management. During her academic journey, she developed practical skills and knowledge essential in the food and service industry, enabling her to effectively teach and guide learners. She is committed to promoting quality technical-vocational education and empowering students to become competent and industry-ready individuals.

    Windy continues to pursue professional growth and aims to contribute to the field of education through excellence, innovation, and service.

  • Aira Claire Taneo, Cebu Technological University – Main Campus, Philippines

    Aira Taneo is taken the Bachelor of Technical-Vocational Teacher Education, major in Food and Service Management. She possesses strong competencies in food preparation, service management, and hospitality operations. With a genuine passion for teaching, she is committed to sharing her knowledge and skills with learners, helping them build confidence and competence in the field. She believes in fostering a supportive and engaging classroom environment that encourages active participation and lifelong learning.

    Aira aims to make a meaningful impact in education by preparing students for real-world challenges in the food and service industry.

  • Marjorie Añero, Cebu Technological University – Main Campus, Philippines

    Marjorie B. Añero obtained her dual doctorate degrees, PhD and EdD, and ranks as
    Associate Professor V at Cebu Technological University, currently designated as Program
    Chairperson of the College of Education. Her scholarly work examines bionic reading
    interventions for learners with disabilities, reading comprehension complexities among
    students with special educational needs, technology integration in inclusive classrooms,
    English as a Second Language effectiveness in mathematics instruction, and teacher well
    being across multiple dimensions.

  • Vivian Arnaiz, Cebu Technological University – Main Campus, Philippines

    Dr. Vivian Delos Reyes-Arnaiz is a committed educator, holding a Doctor of Philosophy (Ph. D.) and Doctor of Education Ed.D. She has also earned academic units in Special Education (SPED), demonstrating her broad expertise in the field of education.

    Dr. Arnaiz is a passionate teacher and an active extensionist, contributing to various community initiatives like the General Appropriations Act (GAA), Ramon Aboitiz Foundation, Inc. (RAFI) a project called Sustainable Livelihood Training Program (SLTP), and RAFI Microfinance, Inc. (RAFI MFI) a project called “Utilizing University-Developed Food Products in TESDA’s Community Based Training Program for RAFI-MFI Scholar si Nanay”, Department of Social Welfare and Services (DSWS) for Programang Literasi: and other community extension services. Her dedication to public service and community engagement underscores her strong advocacy for inclusive and sustainable development.

    She has co-authored research papers published in Scopus-indexed journals and contributed as a co-writer to the Licensure Examination for Teachers: A Comprehensive Reviewer for TLE, Volume 4 & Volume 6. In addition, Dr. Arnaiz has registered Utility Model and developed instructional materials in the field of Technology and Livelihood Education (TLE), enriching classroom learning and teacher resources.

    An active member of various professional teaching organizations, she continuously seeks growth through participation in numerous seminars and workshops. Dr. Arnaiz exemplifies lifelong learning and service-oriented leadership in education.

References

[1] F. Boukid, “Plant-based meat analogues: From niche to mainstream,” Critical Reviews in Food Science and Nutrition, vol. 61, no. 2, pp. 294–312, 2021. https://doi.org/10.1080/10408398.2020.1741505

[2] S. Kumar et al., “Nutritional and functional properties of jackfruit seeds: A review,” International Journal of Food Science & Nutrition, vol. 71, no. 3, pp. 245–256, 2020.

[3] T. Thatsanasuwan et al., “Nutritional composition of jackfruit seed flour,” International Journal of Food Science, vol. 2023, pp. 1–10, 2023.

[4] J. P. Reyes et al., “Development and sensory acceptability of plant-based chicharon alternatives,” Asia Pacific Journal of Multidisciplinary Research, vol. 8, no. 3, pp. 112–120, 2020. [Online]. Available: https://apjmr.com

[5] N. González et al., “Acceptance of plant-based chicharon alternatives,” Journal of Food Science and Technology, vol. 58, no. 3, pp. 1024–1032, 2021.

[6] M. C. Magat et al., “Effect of drying methods on texture of plant-based fried snacks,” Philippine Journal of Food Science and Technology, vol. 14, no. 2, pp. 45–53, 2021.

[7] S. Reddy et al., “Starch gelatinization and food texture modification,” International Journal of Food Science, vol. 56, no. 4, pp. 1903–1915, 2021. https://doi.org/10.1111/ijfs.14920

[8] J. Ahmed et al., “Effect of dehydration on texture and shelf life of fried snack foods,” Journal of Food Processing and Preservation, vol. 44, no. 6, Art. no. e14452, 2020. https://doi.org/10.1111/jfpp.14452

[9] M. Mellema, “Maillard reaction in deep-fried snacks,” Food Chemistry, vol. 318, 126484, 2020. https://doi.org/10.1016/j.foodchem.2020.126484

[10] J. Lim, “Sensory evaluation in food science,” Current Opinion in Food Science, vol. 43, pp. 56–63, 2022. https://doi.org/10.1016/j.cofs.2021.12.003

[11] H. Stone and J. L. Sidel, Sensory Evaluation Practices, 4th ed. Academic Press, 2020.

[12] R. Kushwaha et al., “Jackfruit seed flour-based waffle cone optimization,” Heliyon, vol. 9, no. 2, e13140, 2023. https://doi.org/10.1016/j.heliyon.2023.e13140

[13] S. Mohammed et al., “Valorisation of jackfruit seed flour in bakery products,” Food Science and Biotechnology, vol. 33, no. 3, pp. 3167–3180, 2024.

[14] W. A. M. P. Kaushalya et al., “Development of gluten-free biscuits using jackfruit seed flour,” Journal of Food Science and Technology, vol. 61, no. 4, pp. 1234–1242, 2024.

[15] S. Rattan et al., “Utilization of food waste for sustainable product development,” Journal of Food Science & Technology, vol. 58, no. 6, pp. 2347–2360, 2021.

[16] C. González et al., Sustainable Food Innovation: Concepts and Applications. Springer, 2022.

[17] J. Gustavsson et al., Global Food Losses and Food Waste: Causes and Prevention. FAO, 2021.

[18] J. Ahmed et al., Food Hydrocolloids: Functional and Technological Applications. CRC Press, 2020.

[19] I. E. Dizon, “Utilization of jackfruit seed flour in baked goods and noodles,” Philippine Journal of Food Science, vol. 47, no. 2, pp. 123–130, 2018.

[20 R. Kumar et al., “Nutritional and functional properties of jackfruit seed flour,” International Journal of Food Science and Technology, vol. 53, no. 6, pp. 1435–1442, 2018. https://doi.org/10.1111/ijfs.13793

Downloads

Published

2026-05-16

Issue

Vol. 3 No. 2 (2026): June

Section

Articles

License

Copyright (c) 2026 Janneka Fae Marsan, Irene Damolo, Windy Soquillo, Aira Claire Taneo, Marjorie Añero, Vivian Arnaiz

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite

Sensory Acceptability, Texture and Crispiness of Jackfruit (Artocarpus Heterophyllus) Seeds for Chicharon Production. (2026). International Journal of Technology, Food and Agriculture, 3(2), 128-134. https://doi.org/10.25047/tefa.v3i2.7021

Similar Articles

11-20 of 42

You may also start an advanced similarity search for this article.