Culinary Potential of Jackfruit ( Artocarpus heterophyllus ) Seed Milk as a Substitute for Dairy and Coconut Milk in Ice Cream and Kuih Talam Pandan

Jackfruit seed milk powder (JSMP), produced from an underutilized tropical by-product of Artocarpus heterophyllus, was evaluated as a sustainable substitute for dairy and coconut milk in nondairy ice cream and the Malaysian dessert Kuih Talam Pandan. Formulations containing 0–100% JSMP (ice cream) and 0–30% JSMP (Kuih Talam) were analyzed for proximate composition, physicochemical properties (pH, °Brix, color, texture profile analysis), and consumer acceptability. Increasing JSMP significantly increased protein (1.05–4.19%) and ash content, while reducing fat (10.27–5.87%) and °Brix (40.07–29.77) in ice cream. JSMP addition also decreased pH (6.75–5.83) and increased yellowness (b * 16.22–22.62). In Kuih Talam Pandan, JSMP reduced moisture (58.46–56.74%) and fat (2.09–1.16%), increased ash and carbohydrate content, and raised hardness from 1079 to 2117 g with increasing substitution. Consumer evaluation indicated optimal acceptance at 25% JSMP in ice cream and 20% JSMP in Kuih Talam Pandan, maintaining desirable flavor and texture. These findings show that replacing part of dairy or coconut milk with JSMP modifies the nutritional profile relative to the control (increasing protein and ash while reducing fat) without compromising consumer acceptance, emphasizing its potential as a sustainable ingredient for future plant-based culinary applications.