Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour

Abstract

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.

Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures

“…The proximate compositions of the different levels of purple rice flour are critical factors in the development of new baked products and were used to adjust the formulations are shown in Table 2 (Varastegani et al, 2015). The moisture content of the refined wheat flour (12.53%) was slightly higher compared with the substituted flour samples (11.98%) and the whole flour from purple rice samples (11.57%).…”

“…The whole flour from purple rice had the highest total dietary fibre contents compared to the other flours. The fibre and ash contents of the refined wheat flour were related to the amounts of bran in the wheat flour (Varastegani et al, 2015). The refined wheat flour contained higher starch and protein contents than the whole flour from purple rice.…”

“…Increasing purple rice flour substitution significantly reduced (P < 0.05) the protein content and at the same time increased the total dietary fibre content, these affected the functional properties such as foaming and least gelation concentration of the flour mixtures (Table 1). The starch and protein contents were the major compositions in foods, affecting the physicochemical characteristics of food products and play an important role in the final quality of bakery products (Varastegani et al, 2015). Table 2 shows the L*a*b* colour parameters of the raw flours.…”

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

“…de Camargo, Vidal, Canniatti-Brazaca, and Shahidi (2014) produced cookies with peanut skins, replacing 1.3, 1.8, and 2.5% of flour. Varastegani, Zzaman, and Yang (2015) used papaya pulp flour (15, 30 and 50%) as a substitute for normal wheat flour used in cookies. Bertagnolli, Silveira, Fogaça, Umann, and Penna (2014) developed cookie recipes using different amounts of guava peel flour at levels 30%, 50%, and 70%.…”

Preparation and Evaluation of Physical and Chemical Properties of Gluten-Free Biscuits

“…The papaya powder is prepared from fresh papaya according to Varastegani et al (2015) with some modification. As follows: papaya fruits were washed with tap water and peeled manually, seeds were removed and the pulp was cut into small slices (0.5 to 1 cm thick) then slices dried in oven at 60 ºC for 24 h .…”