Food is fundamental to sustaining human life, as it provides the essential nutrients, energy, and vitamins needed for growth and well-being. Among the many food products enjoyed worldwide, muffins stand out as a popular bakery item that has been continuously innovated with diverse flavors to satisfy consumer preferences. In the Philippines, one promising ingredient for such innovations is the jackfruit (Artocarpus heterophyllus), locally known as “Langka” or “Nangka,” a highly versatile fruit whose seeds are often overlooked and discarded despite their significant nutritional value. Hence, this study investigated the incorporation of jackfruit seed flour into muffins as a sustainable and value-added bakery product. An experimental research design was employed, involving three muffin formulations containing varying levels of jackfruit seed flour (1 cup, ½ cup, and ¼ cup). Sensory evaluation was conducted to assess the level of acceptability of the muffins in terms of color, aroma, texture, flavor, and general acceptability using a standardized sensory evaluation tool. The findings revealed that muffins containing ¼ cup jackfruit seed flour (Formulation C) obtained the highest sensory ratings, particularly in color, aroma, texture, and general acceptability, which were interpreted as Extremely Acceptable. Significant differences were observed in texture and flavor among the formulations, indicating that the proportion of jackfruit seed flour influenced these attributes, while no significant differences were found in color, aroma, and general acceptability. Overall, the results demonstrate that jackfruit seed flour can be successfully incorporated into muffin formulations without compromising consumer acceptability. The study concluded that jackfruit seed flour can effectively enhance the nutritional profile of muffins while maintaining consumer acceptability, offering a practical approach to food innovation and sustainable utilization of fruit byproducts.

Keywords: jackfruit seed, muffin, sensory evaluation, acceptability, functional food, flour substitution,experimental design