Defatted Jatropha curcas flour as a novel functional ingredient for enhancing the technological and sensory quality of pizza dough

Wheat-based baked products are widely consumed and represent practical vehicles for nutrient enrichment when reformulation maintains workable dough functionality. This study screened the effects of partially replacing commercial wheat flour with defatted flour from an edible, non-toxic ecotype of Jatropha curcas in pizza dough bases. Composite flours were prepared at 0, 5, 10, 15, and 20% substitution (w/w) and evaluated using standard alveograph and farinograph tests to characterize viscoelasticity and mixing behavior. Increasing J. curcas levels reduced deformation energy (W) and extensibility (L) while increasing tenacity (P) and the P/L ratio, consistent with gluten dilution and changes in hydration demand. Farinograph results showed higher water absorption and modest shifts in development time and stability across blends. Proximate composition of baked bases indicated increased protein relative to the control, reaching 16.0% at 20% substitution. Consumer hedonic scores (n = 100) indicated overall acceptability across formulations, with the highest top-box responses observed at 10–15% substitution. Because this work focused on rheology, proximate composition, and consumer liking, further studies incorporating baking performance (e.g., texture profile, crumb structure) and storage behavior are needed to fully substantiate processing feasibility. Within the conditions tested, substitution levels up to 15% appear compatible with acceptable handling and sensory acceptance for pizza bases.