Noorfarahzilah Masri, Ahmad Hazim Abdul Aziz, Mohd Sani Sarjadi, Asep Awaludin Prihanto, Nicky Rahmana Putra, Hasmadi Mamat
This study examined the use of tarap (Artocarpus odoratissimus Blanco) composite flour as a techno-functional ingredient in biscuits and evaluated its effects on physicochemical, rheological, sensory, microbiological, and consumer acceptance attributes. Tarap flour was processed from mature-green fruits and incorporated into wheat flour at 5–20% substitution levels. Dough properties were analysed using farinograph and texture profile analyses, while biscuits were evaluated for physical characteristics, colour, hardness, and proximate composition. Sensory evaluation involved 50 semi-trained panelists, followed by acceptance testing with 100 consumers. Increasing tarap substitution produced stiffer doughs with reduced water absorption, shorter development time, and lower stability, reflecting gluten dilution. Biscuit diameter and thickness increased, while lightness (L*) decreased and redness (a*) increased, indicating intensified Maillard browning. Higher substitution levels also increased hardness and fibre content. Sensory results indicated that up to 15% substitution maintained favourable ratings for taste, texture, colour, and overall acceptance, whereas the 20% formulation showed reduced liking due to greater hardness and stronger flavour notes. Microbiological testing confirmed the absence of bacterial, yeast, and mould growth over 90 days, demonstrating strong shelf stability. Consumer responses showed high acceptance, with 85% expressing liking and 57% indicating willingness to purchase. Overall, tarap composite flour can be incorporated at 5–15% levels to produce nutritionally enhanced, shelf-stable biscuits without compromising sensory quality, supporting its potential as a sustainable value-added ingredient. © 2026 Elsevier B.V.
Universiti Malaysia Sabah, Malaysia; Universitas Brawijaya, Indonesia; Higher Colleges of Technology, United Arab Emirates
