Sensory Attributes of Jackfruit beyond Meat Sandwich Filling

Jackfruit is used as a meat substitute by some consumers but reports on its use are scanty. becoming popular among lovers who want non-soy-based alternative. Thus, this study aims to 1) discover healthy and affordable option 2) assess if candifferentiate between pulled pork jackfruit in sandwich. Three types of sandwiches were prepared (i.e., jackfruit-in-water; tenderloin; jackfruit-inbrine). Sensory analysis using 300 untrained panelists was conducted examine selected quality attributes (flavor, texture, aroma) identify the meat-based sample. Panelists scored scale 1-3 with 1 being most favored. The mean scores calculated follows: = 1.54), brine 2.16), water 2.18. Statistical (2 tailed T-test) found significant difference (p 0.003) flavor thepork sandwich (score 1.6) those 2.17) 2.17). There 0.05) texture 2.0) 2.3). Most tasters thought product although ultimately Participants did not know that had substitute. could be desirable for looking low-fat alternative rich antioxidants add meals.