Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour. Issue 3 (10th March 2015)

• Record Type: Journal Article
• Authors: Varastegani, Boshra; Zzaman, Wahidu; Yang, Tajul A.
• Is Part Of: Journal of food quality. Volume 38:Issue 3(2015:Jun.)
• Page Start: 175
• Page End: 183
• Publication Date: 2015-03-10
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1111/jfq.12129
• Languages: English
• ISSNs: 0146-9428

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfq12129-sec-0001" sec-type="section"> <p>In this present study, papaya pulp flour (PPuF) was used as a substitute for normal wheat flour used in cookies (15, 30 and 50%) and then the nutritional properties of the prepared cookies were investigated. Improvement of the nutritional value of cookies indicated that PPuF contained 17.16% dietary fiber, 8.55 mg/g polyphenol, 1.05% resistant starch and 15.48% 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) oxidation which is higher than wheat flour. The total dietary fiber content increased from control cookie to 50% cookie substituted with PPuF (3.46 to 6.56%, respectively). The content of polyphenols increased from 0.01 to 1.37 mg/g. The antioxidant properties of cookies with the 50% incorporation of PPuF increased from 0.31 to 9.12%. The cookies incorporated with PPuF showed improved antioxidant properties, dietary fiber, resistant starch and acceptable organoleptic attribute. The sensory evaluation showed higher overall acceptability in cookies made from 50% substituted papaya flour among all cookies.</p> </sec> <sec id="jfq12129-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>These dried papaya also have bioactive compounds that are useful to human health. Industrial application and relevancy of papaya powder could be exported to other countries as capsulation added to pharmaceutical factories in terms of flavoring and antioxidant activities. Papaya dried powder can be added to wheat flour as composite flour to be used in bakery products in term of flavoring, soluble dietary fiber, antioxidant activities, resistant starch, water‐holding capacity and oil binding capacity.</p> </sec> </abstract>