Vol. 12, Issue 2 (2023)

Author(s):
PJ Jadhav, PM Kotecha, AC Patil, UD Chavan and AA Pawar

Abstract:
The present investigation on “Studies on utilization of papaya pulp powder in cookies” was undertaken to explore the underutilized or neglected but highly nutrient rich papaya pulp powder in bakery products. Papaya pulp powder is a rich source of crude fibre, Potassium, β-carotene and can be utilized in bakery products such as cookies. The prepared cookies were analyzed for nutritional composition. The changes occurred during storage of cookies were also studied. Preliminary experiments were conducted to find out optimum level of papaya pulp powder for preparation of quality cookies. The quality cookies were prepared from 15 g papaya pulp powder and 85 g maida. Chemical composition of papaya pulp powder showed that the moisture content was 4.4%, carbohydrates 51.00%, protein 4.06%, fat 1.30% and crude fiber 8.40%, Potassium 77.44 mg/100 g and β-carotene 582.40 ųg⁄100 g. The physical properties of papaya pulp powder has yellow colour, bulk density 0.47 kg/cm3. The fresh cookies had 4.18% moisture, 12.80% protein, 24.25% fat, 2.10 mg/100 g crude fibre, 58.15% carbohydrates, 410.25 ųg⁄100 g β-carotene and 163.51 mg/100 g Potassium. The sensory evaluation of cookies was carried out regularly at a interval of one month. The mean score for colour and appearance was 8.28, texture 8.33, flavour 8.31, taste 8.03 and overall acceptability was 8.24 on 9 point hedonic scales. Storage study of cookies showed that the cookies prepared by incorporation of 15 g papaya pulp powder and 85 g maida packed in polypropelyene (PP), low density polyethylene (LDPE) and aluminium foil can be stored up to 3 months in good condition with minimum losses in sensory, nutritional and textural characteristics.