With its delicious taste and rich nutrients, jackfruit is one of the main fruit crops in Vietnam, with an annual output of hundreds of thousands of tons. However, the edible part of the jackfruit only accounts for about 40%, the rest is the hard shell, the core in the middle and the jackfruit seed membrane - the inedible parts, often discarded, causing environmental pollution. Although some places use it as fertilizer or animal feed, the amount of residual waste from jackfruit is still very large.

To help solve this problem, researchers at Ho Chi Minh City Polytechnic University and Ho Chi Minh City National University have found a way to make cookies from jackfruit peel. They used jackfruit peel powder to replace part of the wheat flour in the baking process. Jackfruit peel is rich in fiber, pectin and antioxidants such as phenolic acids and flavonoids, which have many health benefits. Therefore, this can be a potential food ingredient, helping to increase the nutritional content of dishes.

The research team designed an experiment to assess user acceptability. They recruited 60 people (30 men and 30 women) aged 18 to 50, who had a habit of eating cookies at least once a week, to try these cookies and rate them on a scale from 1 (extremely dislike) to 9 (extremely like). The results showed that the acceptability of cookies supplemented with 200 mg of ascorbic acid increased by 37% compared to cookies made from jackfruit peel powder without added ascorbic acid.