Vol. 10, Issue 12 (2021)

Author(s):
AB Mate, PM Kotecha, MR Patil, AG Titkare and UD Chavan

Abstract:
The present investigation on “Studies on utilization of papaya peel powder in the preparation of cookies” was undertaken to explore the underutilized or neglected but highly nutrient rich papaya peel powder in bakery products. Papaya peel 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 peel powder for preparation of quality cookies. The quality cookies were prepared from 30 g papaya peel powder and 970 g maida. Chemical composition of papaya peel powder showed that the moisture content was 8.02%, carbohydrates 64.41%, protein 5.25%, fat 2.29% and crude fiber 12.21%, Potassium 79.40 mg/100g and β-carotene 15.36 ųg⁄100g. The physical properties of papaya peel powder has yellow colour, bulk density 0.47kg/cm3. The fresh cookies had 4.16% moisture, 11.89% protein, 23.70% fat, 0.65 mg/100g crude fibre, 58.25% carbohydrates, 364.44 ųg⁄100g β-carotene and 203.2 mg/100g Potassium. The sensory evaluation of cookies was carried out regularly at a interval of one month. The mean score for colour and appearance was 8.60, texture 8.33, flavour 8.30, taste 8.36 and overall acceptability was 8.40 on 9 point hedonic scales. Storage study of cookies showed that the cookies prepared by incorporation of 30 g papaya peel powder and 970 g maida packed in polypropelyene (PP) and low density polyethylene (LDPE) can be stored up to 3 months in good condition with minimum losses in sensory, nutritional and textural characteristics.