DEVELOPMENT OF PAPAYA PEEL FLOUR BASED CHAPATTI AND EVALUATION OF ITS QUALITY
DOI:
https://doi.org/10.53555/gafs.v8i12.2169Keywords:
Papaya peel flour, value addition, antioxidant, sensory evaluation, nutritionAbstract
Consumption of natural bioactive compounds and dietary fibre offers health benefits and protection against various diseases. The focus of this research was to develop papaya peel flour from raw papaya and utilizing the papaya peel flour for the development of value added chapatti. Fresh papaya was blanched, peeled, cut into small pieces, further washed and treated with sanitizer, tray dried and finally grinded to powder form. Prepared papaya peel flour was evaluated for chemical analysis. In the present study the moisture (%), ash (%), acidity, fat (%), insoluble solid (%), soluble solid (%), protein content(%), vitamin C, total fibre, total carbohydrate and antioxidant content of papaya peel flour were estimated as 13.63%, 5.25%, 163% ,1%, 80%, 20%, 8.64%,22I.U,33.5%,38.88% and 514.6mg/100gm respectively. Papaya peel flour fortified chapatti were formulated by incorporating 5%, 7.5% and 10% papaya peel flour with ordinary flour in the present investigation. Experimental result revealed 5% peel flour formulated chapatti gives the best results in terms of physicochemical quality. The physicochemical and nutritional quality parameters viz. moisture (%), ash (%), acidity, fat(%),vitamin C, insoluble solid (%),soluble solid(%),protein content(%),total fibre, total carbohydrate and antioxidant content of all fortified varieties of chapatti were determined. The best result obtained for 5% papaya peel fortified chapatti and was determined as 10.35%, 4.5%, 0.02%, 15.4%, .31U, 85%, 15%,9.3%,.017%,60.43% and 9gm/100gm respectively. Now the experimental result revealed that papaya peel flour fortified chapatti contains significant amount of protein and antioxidant in comparison to its ordinary counterpart which improves its nutritional characteristics. Sensory evaluations of all fortified varieties were also carried out and it was found that 5% papaya peel flour blend for chapatti formulation was acceptable. Therefore 5% papaya peel flour based formulated chapatti proves enhanced nutritional properties, physicochemical characteristics and organoleptic attributes.
Downloads
References
Anuara, N.S., Zaharia, S.S., Taiba, I.A. and Rahaman,M.T. 2008. Effect of green and ripe Carica papaya epicarpextracts on wound healing and during pregnancy. FoodChem. Toxicol. 46, 2384–2389.
Arshad, M.U., Anjum, F.M. and Zahoor, T. 2007.Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem. 102, 123–128
Association of Official Analytical Chemists - AOAC. (2012). Official methods of analysis of AOAC International (19th ed.). Gaithersburg: AOAC International
Basulto, F.S., Duch, E.S., Y Gil, F.E., Diazplaza, R.,Saavedra, A.L. and Santamaria, J.M. 2009. Postharvestripening and maturity indices for maradol papaya.Interciencia 34, 583–588.
Djilas, S., Canadanovic-Brunet, J., &Cetkovic, G. (2009). By-products of fruits processing as a source of phytochemicals. Chemical Industry and Chemical Engineering Quarterly 15(4) 191-202. http://dx.doi.org/10.2298/CICEQ0904191D
Larrauri, J., Ruperez, P., Borroto, B. and SauraCalixto, F. 1996. Mango peels as a new tropical fibre: Preparation and characterization. LWT – Food Sci.Technol. 29, 729–733.
Leontowicz, M., Leontowicz, H., Drzewiecki, J.Jastrzebski, Z., Haruenkit, R., Poovarodom, S.,Park, Y.-S., Jung, S.T., Kang, S.G. and Trakhtenberg, S. 2007. Two exotic fruits positively affect rat’s plasma composition. Food Chem. 102, 192–200.
Lim J (2011) Hedonic scaling: A review of methods and theory, Food Quality and Preference, 22:733-747
Lim, Y.Y., Lim, T.T. and Tee, J.J. 2007. Antioxidant properties of several tropical fruits: A comparative study. Food Chem. 103, 1003–1008.
Lund, E.D. and Smoot, J.M. 1982. Dietary fiber content of some tropical fruits and vegetables. J. Agric. Food Chem. 30,1123–1127.
Scheldeman X, Willemen L, Coppens d’Eeckenbrugge G, Romeijn-Peeters E, Restrepo M. T, Romero Motoche J, Jiménez D,. Lobo M, Medina C. I, . Reyes C, Rodríguez D,. Ocampo. J. A, Van Damme P, and Goetgebeur P, 2007,Distribution,diversity and environmental adaptation of highland papayas (Vasconcellea spp)in tropical and subtropical America, Biodiversity and conversion,16(6),pp.1867-1884
Shrestha, A. K. and Noomhorm, A. 2002. Comparison of physicochemical properties of biscuits supplemented with soy and kinema flours. International Journal of Food Science and Technology 37: 361-368.
Storck, C. R., Nunes, G. L., Oliveira, B. B., & Basso, C. (2013). Folhas,talos, cascas e sementes de vegetais: composição nutricional,aproveitamento na alimentação e análise sensorial de preparações.Ciência Rural, 43(3), 537-543. http://dx.doi.org/10.1590/S0103-84782013000300027
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 International Journal For Research In Agricultural And Food Science
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
In consideration of the journal, Green Publication taking action in reviewing and editing our manuscript, the authors undersigned hereby transfer, assign, or otherwise convey all copyright ownership to the Editorial Office of the Green Publication in the event that such work is published in the journal. Such conveyance covers any product that may derive from the published journal, whether print or electronic. Green Publication shall have the right to register copyright to the Article in its name as claimant, whether separately
or as part of the journal issue or other medium in which the Article is included.
By signing this Agreement, the author(s), and in the case of a Work Made For Hire, the employer, jointly and severally represent and warrant that the Article is original with the author(s) and does not infringe any copyright or violate any other right of any third parties, and that the Article has not been published elsewhere, and is not being considered for publication elsewhere in any form, except as provided herein. Each author’s signature should appear below. The signing author(s) (and, in
