Jackfruit is a unique and exotic fruit with a subtle sweet flavor. The results of a study revealed that aside from being a versatile ingredient, jackfruit can also be used as an alternative to cocoa powder used to make cappuccino.
The study, which was published in the journal PLOS ONE, was conducted by scientists from the Sao Paulo Research Foundation (FAPESP) at the University of Sao Paulo’s Luiz de Queiroz College of Agriculture (ESALQ-USP) in Brazil.
According to the researchers, they discovered a way to make a cappuccino mixture using jackfruit. Based on the study results, roasted jackfruit seeds can replace between 50 percent and 75 percent of cocoa blended with milk and coffee to make cappuccino, all without changing the aroma or flavor of the drink.
Fernanda Papa Spada, a food scientist and a recipient of the scholarship, explained that flour made from roasted jackfruit seeds “naturally releases a mild chocolate aroma.” Spada worked with her supervisor Solange Guidolin Canniatti-Brazaca, a professor at FAPESP in the Department of Agroindustry, Food and Nutrition.
The researchers were motivated to look for a natural cocoa substitute because of the increasing international demand for cocoa. Spada noted that this increase is caused by the rising demand for chocolate without a corresponding growth in supply, especially since cocoa-producing countries are unable to boost their output.
The results were positive, with participants revealing that the aroma of the drink resembled a traditional cocoa-based cappuccino.