Fig 1.
(A) Cappuccino formulations. (B)Cappuccino preparations for QDA reference scale extremes. (A) Control: produced with 15% cocoa powder; dry jackfruit seed flours (D); and fermented jackfruit seed flours (F). Proportions with 50%, 75% and 100% substitution. Commercial: Melitta powder for traditional cappuccino formulation. (B) Cappuccino with 0.00%; 3.75%; 7.50%; 11.25% and 15.00% cocoa powder.
Table 1.
QDA attributes, definitions and descriptions for standard.
Table 2.
Physicochemical properties, color characterization, of sensory scores of cappuccino preparations.
Fig 2.
Projection of variables (A), group observations (B) and Dendrogram from the QDA results of cappuccino formulations (C). Principal component analysis using the sensory attributes of cappuccinos formulated with jackfruit seed flours. PC1 and PC2: principal components 1 and 2. 1- gritex: gritty texture; 2- oveimp: overall impression; 3-cofaro: coffee aroma; 4- cinaro: cinnamon aroma; 5- chotas: chocolate taste; 6- captas: cappuccino taste; 7- caparo: cappuccino aroma; 8- broapp: brown appearance; 9- choaro: chocolate aroma; 10 -feraro: fermented aroma; and 11- fertas: fermented taste. Dry seed flours (D); fermented seed flours (F). D50: cappuccino with 7.5% dry jackfruit seed flour and 7.5% cocoa powder; D75: cappuccino with 11.25% dry jackfruit seed flour and 3.75% cocoa powder; D100: cappuccino with 15% dry jackfruit flour; F50: cappuccino with 7.5% fermented jackfruit seed flour and 7.5% cocoa powder; F75: cappuccino with 11.25% fermented jackfruit seed flour and 3.75% cocoa powder; and F100: cappuccino with 15% fermented jackfruit seed flour.