A study conducted by Fundação de Amparo à Pesquisa do Estado de São Paulo (Brazil) researchers shows that flour made from roasted jackfruit seeds can replace cocoa powder in a mixture of milk and coffee used to make cappuccino.
According to a new study, roasted jackfruit seeds can replace between 50% and 75% of the cocoa that is blended with milk and coffee to make cappuccino without impairing flavor or aroma. The paper published in PLOS ONE researchers demonstrate the feasibility of using flour made from roasted dry or fermented seeds of hard jackfruit to obtain an aroma similar to that of chocolate in cappuccino.
"Flour made from roasted jackfruit seeds naturally releases a mild chocolate aroma," said food scientist Fernanda Papa Spada , who performed the study at the University of São Paulo's in Brazil.
The search for a cocoa substitute was motivated by the rise in international demand for cocoa, Spada told. This rise in turn is due to the growing demand for chocolate without a corresponding growth in supply, as cocoa-producing countries fail to boost their output.
Spada recalled that the discovery was accidental and occurred during a class led by Souza. "They were working on the development of food products based on waste left over from fruit processing," she said. "A student baked a loaf of bread made from jackfruit seed flour, and it smelled strongly of chocolate."
Cappuccino is now available as an instant powder containing coffee with milk and chocolate. The quality and amount of chocolate vary according to the manufacturer. "The more upmarket products use chocolate powder, but many use artificial flavoring," Spada said.
Jackfruit tree with scientific name, A. heterophyllus is native to India, where it was domesticated more than 3,000 years ago. Jackfruit is an important part of Indian cuisine and Southeast Asian cooking. The plant was introduced to Brazil by the Portuguese. It flourished so successfully here that it soon grew abundantly, for example, in the Atlantic Rainforest and is still found in the remnants of the biome.