Republic of the Philippines

ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY

DUMANGAS CAMPUS
P.D. Monfort South, Dumangas, Iloilo
Tel. No. (033) 326-2018 • Telefax No: (033) 338-4893
Email: dumangas@isatu.edu.ph

Jackfruit Seeds as Polvoron: Acceptability

Chapter 2

Conceptual Literature of the Study

Jackfruit

Jackfruit (Artocarpus heterophyllus) is a tropical tree fruit known for its large size and

unique characteristics. It is native to the rainforests of South and Southeast Asia and has been

cultivated for thousands of years for its edible fruit and seeds. Jackfruit, often referred to as the

"jack of all fruits," is a member of the Moraceae family and is closely related to figs, breadfruit,

and mulberries. The fruit can grow to be exceptionally large, weighing anywhere from a few

pounds to over 80 pounds (36 kilograms). Its exterior is covered in a spiky, greenish-yellow skin,

while the inside contains numerous individual fruit pods, each containing sweet and fragrant

flesh that ranges in color from pale yellow to orange.

Jackfruit is known for its versatility and is used in a variety of culinary applications. It can be

consumed fresh when ripe, with a taste that is often described as a combination of banana,

pineapple, and mango flavors. The unripe or green jackfruit is valued for its fibrous texture,

which, when cooked, resembles pulled pork or chicken, making it a popular meat substitute in

vegetarian and vegan dishes.

Jackfruit is the largest tree-borne fruit in the world, reaching up to 60cm (about 2 feet) long and

weighing up to 18kg (about 40 pounds). It is ellipsoidal and aggregate, composed of multiple

 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
DUMANGAS CAMPUS
P.D. Monfort South, Dumangas, Iloilo
Tel. No. (033) 326-2018 • Telefax No: (033) 338-4893
Email: dumangas@isatu.edu.ph

“bulbs” of seed- containing flesh around a stringy core, all of which is enclosed by a bumpy rind.

These are the common ways people describe jackfruit; jackfruit is often described as having a

spiky, greenish-yellow or greenish-brown exterior. The fruit can be oval or oblong in shape and

is covered in small, spiky projections. Flesh of a ripe jackfruit is soft and has a fibrous, slightly

stringy texture, that often compared to the texture of other fruits like pineapple or mango.

Jackfruit is known for its sweet and tropical flavor. When ripe, it has a sweet and fruity taste that

is often likened to a combination of pineapple, banana, and mango. Unripe jackfruit has a milder

taste and is often used in savory dishes.

Ripe jackfruit has a strong, sweet aroma that can be quite fragrant. Some people describe its

smell as being similar to bubblegum or juicy fruit gum. In summary, jackfruit is a tropical fruit

known for its large size, sweet taste, versatility in cooking, and nutritional benefits. It is often

described to its appearance, texture, flavor, aroma, and culinary uses.

History of Jackfruit

Jackfruit (Artocarpus heterophyllus) is a tropical tree fruit native to the rainforests of

India and Malaysia. It is one of the largest and most versatile fruits in the world, and its history

dates back thousands of years. Jackfruit is believed to have originated in the Western Ghats of

India and has been cultivated for over 3,000 years. It is mentioned in ancient Indian texts such as

the "Mahabharata" and the "Ramayana," where it is referred to as "Phalgu." The cultivation of

jackfruit spread from India to other parts of Southeast Asia, including Malaysia, Indonesia, the
 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
DUMANGAS CAMPUS
P.D. Monfort South, Dumangas, Iloilo
Tel. No. (033) 326-2018 • Telefax No: (033) 338-4893
Email: dumangas@isatu.edu.ph

Philippines, and Sri Lanka. This propagation was likely facilitated by trade and the movement of

people. The jackfruit tree is a member of the Moraceae family and is closely related to breadfruit

and figs. It is known for its large, spiky, green fruit that can grow to be the size of a watermelon

or larger. Jackfruit has played a significant role in the cuisines and cultures of many countries in

South and Southeast Asia. It is often used in a variety of dishes, both sweet and savory, and is a

staple food for many communities. Jackfruit is not only appreciated for its taste but also for its

nutritional value. It is a good source of dietary fiber, vitamins, and minerals, making it a valuable

food source in regions where it is grown. Jackfruit has economic importance as both a food crop

and a source of raw materials. The fruit can be consumed fresh, dried, or canned, and the seeds

can be roasted or ground into flour. The wood of the jackfruit tree is also used in various

industries. In recent years, jackfruit has gained global recognition as a versatile and sustainable

food option. It is often used as a meat substitute in vegetarian and vegan recipes due to its fibrous

texture, which resembles pulled pork or chicken. Research into jackfruit cultivation,

preservation, and genetic diversity has been ongoing to improve crop yields and disease

resistance. Efforts are also being made to conserve the genetic diversity of jackfruit varieties.

Benefits of Jackfruit

In addition to its sweet, nice, taste and smell, every part of this tree is medically

beneficial including the bark, leaves, roots, flowers, pulps and seeds and each of these parts has

its separate qualities. Jackfruit is infused with a diverse set of vitamins such as vitamin C and A,

thiamin, niacin, riboflavin, calcium, potassium (with 303 mg found per 100 g), iron, zinc, sodium
 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
DUMANGAS CAMPUS
P.D. Monfort South, Dumangas, Iloilo
Tel. No. (033) 326-2018 • Telefax No: (033) 338-4893
Email: dumangas@isatu.edu.ph

and folic acid. It is one of the few trees rich in B-complex group vitamins as well as vitamin B6.

It contains phytonutrient properties such as anti-cancer, anti-hypertensive, anti-ulcer and anti-

inflammatories. It’s a rich source of phytonutrients and phenolics. It contains minerals, fiber,

protein, and is free of fats and bad cholesterol. It is antibacterial and antiviral which is a great

support to the immune system. It is low in calories .100 g of jackfruit only contains 94

calories.The breakthrough of jackfruit lies on its rich and unique components, that have the

ability for curing and providing solutions for various health concerns ranging from cancer to

weight loss and more. Here are the 10 miraculous benefits for major health concerns: Cancer

healer, Weight loss agent, Blood pressure reducer, Insomnia curer, Diabetes friendly, Eye and skin

maintainer, Ulcer healer, Bone supporter, Nerve system booster.

Polvoron

Polvoron is a Filipino shortbread cookie made with toasted flour, powdered milk, butter,

and sugar. These bite-sized crunchy and crumbly cookies are sweet and addicting. Polvoron is

commonly spelled pulburon or polboron. It is also referred to as Fillipino milk candies. holiday

delicacy that originated from the Iberian Peninsula. It is produced mostly in Spain and Latin

America and is a popular dessert in the Philippines. “Polvo” which means powder in Spanish

literally translates to “powder” snack or cookie; hence “powder cookie.” It is made by combining
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ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
DUMANGAS CAMPUS
P.D. Monfort South, Dumangas, Iloilo
Tel. No. (033) 326-2018 • Telefax No: (033) 338-4893
Email: dumangas@isatu.edu.ph

toasted flour, milk powder, sugar, and butter. The Moors (Arabs) introduced it to Spain during

the Spanish Inquisition and was “made using pork fat” (according to Wikipedia). In the

Philippines, butter or margarine is used, although some recipes call for olive oil and even

flavored butter. There are many varieties of the polvorón and it comes in a wide array of flavors–

pinipig (rice crispies), cashew, ube (purple yam), cookies-and-cream, and many more.

History of Polvoron

Polvoron is a popular Filipino delicacy that has its roots in Spanish cuisine. The word

"polvoron" is derived from the Spanish word "polvo," which means powder or dust. Polvorones

were introduced to the Philippines during the Spanish colonial period, which lasted for over 300

years (1565-1898). The Philippines was a colony of Spain from the 16th to the late 19th century.

During this time, Spanish culinary traditions heavily influenced Filipino cuisine. Polvoron was

one of the many Spanish-inspired sweets that became popular in the Philippines. Traditional

Spanish polvorones are made with ground almonds, sugar, and lard. However, in the Philippines,

the recipe was adapted to use locally available ingredients, such as toasted flour, powdered milk,

sugar, and butter. These ingredients are mixed to form a crumbly and powdery texture.

The Filipino adaptation of polvoron is characterized by its sweet and slightly crumbly texture. It

is typically shaped into small, bite-sized, oval or round molds, which make it easy to eat as a

snack or dessert. Polvoron has remained a beloved Filipino treat for generations. It is commonly

made at home and is also commercially produced and packaged for sale. It's often given as a gift
 Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
DUMANGAS CAMPUS
P.D. Monfort South, Dumangas, Iloilo
Tel. No. (033) 326-2018 • Telefax No: (033) 338-4893
Email: dumangas@isatu.edu.ph

or souvenir in the Philippines and is a staple at family gatherings and celebrations. In conclusion,

polvoron is a sweet treat with a history rooted in Spanish colonial influence on Filipino cuisine.

It has evolved over the years to incorporate local ingredients and has become a cherished part of

Filipino culture and cuisine.

Review of Related Studies

Related Study of Jackfruit Seeds

In the study of Jackfruit seeds of (Ahmed et al. 2020) “Feasibility of Using Jackfruit Seed

Powder as a Substitute of Skimmed Milk Powder for Making Traditional Yoghurt”. Jackfruit

seeds powder can be fortified with skimmed milk powder (SMP) in yoghurt preparation, but

cannot replaced totally. 1.5% jackfruit seeds powder with 1.5%SMP showed best result on every

aspect in yoghurt preparation. Thus, SMP can be replaced with jackfruit seeds powder at 1.5%

level in yoghurt preparation. Furthermore, while amount of jackfruit seeds powder was soared,

fat content (g/kg) become surged but protein content (g/kg) declined vice versa. Cost analyses is

also indicated substitution of jackfruit seeds powder with SMP acutely lessen the manufacturing

cost.

Another study of (Maskey et al. 2020) stated that “Effect of Incorporation of Jackfruit

(Artocarpus heterophyllus) Seed Flour on the Quality of Cookies”. The findings suggest that
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ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
DUMANGAS CAMPUS
P.D. Monfort South, Dumangas, Iloilo
Tel. No. (033) 326-2018 • Telefax No: (033) 338-4893
Email: dumangas@isatu.edu.ph

jackfruit seed flour can be successfully incorporated in wheat flour up to the concentration of

12.5 parts without any adverse effect on sensory attributes giving a nutritionally enriched product

having low anti-nutritional factors. Based on the study, it can be concluded that the cookies

prepared by incorporation of12.5% jackfruit seed flour with 87.5% wheat flour showed better

sensory scores (appearance, crispiness, texture, taste and overall acceptability). Protein, ash and

fiber content in jackfruit seed flour incorporated cookies were higher than the wheat flour

cookies. The antinutritional factor in cookies like phytate and oxalate seemed to increase with

the increase of jackfruit seed flour but were under the tolerance level in optimized product.

Related Study of Polvoron

The study of Polvoron of (Elumbra, R. (2019) conclude that “Sensory Evaluation and

Acceptability of Bambusa blumeana as Bamboo Shoot Polvoron”. This study presents a new

polvoron flavor derived from the bamboo shoot (bayog) powder. The product also underwent

nutritional analysis which was conducted by the Food and Nutrition Research Institute Service

Laboratory. This study aimed to develop processed bamboo shoot into polvoron along with its

sensory evaluation and acceptability among consumers. The development of polvoron made of

bamboo shoot helps in the implementation of National Government Program on Food

fortification as one way of eradicating malnutrition in the Philippines. Having high nutritive

value, it can be processed into a wide variety of nutritious product. Based on the results of the

study, treatment 3 had the most acceptable treatment with a mean value of 7.95 and interpreted
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ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY
DUMANGAS CAMPUS
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Tel. No. (033) 326-2018 • Telefax No: (033) 338-4893
Email: dumangas@isatu.edu.ph

as Like Very Much with light brown color, pronounced bamboo shoot flavor, moderately smooth

texture and moderately detected bamboo odour.

In the study of Polvoron of (Gavino et al. (2019) study focused on the “Acceptability of Blended

Taro (Colocasia Esculenta) and Sweet Potato (Ipomoea Batatas) Polvoron”. This study was

conducted to develop the blending of Taro (Colocasia Esculenta) and sweet potato (Ipomoea

Batatas) into polvoron. It aimed to discover the formulation of blended taro and sweet potato into

polvoron and determine the acceptability using sensory assessment. Three treatments were

presented with different amount of taro and sweet potato flour and keeping the number of other

ingredients constant. The panelists evaluated the palatability, texture, flavor, moldability, and

overall acceptability of the product. The result as to palatability preference, treatment 1 (control)

got the highest frequency of 12 evaluated “very much palatable” and moldability preference with

the highest frequency of 16 evaluated “moderately molded.” Treatment 3 obtained the highest

frequency of preference of 14 evaluated “moderately smooth texture” and 15 who "like very

much" the flavor, which is the highest frequency of preference. As to over-all acceptability,

treatment 1 (control) and three both obtained the highest frequency of liking, which is

“moderately like” the mixture of polvoron.