Varastegani, Boshra
(2014)
The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation.
Masters thesis, Perpustakaan Hamzah Sendut.
Abstract
Papaya (Carica papaya L.) is one of the important tropical fruits produced in tropical
countries around the world. Papaya is rich in nutritional values and has the potential
in the production of cookies. The objective of the study was to determine the effects
of drying methods on papaya's physico-chemical properties and sensory evaluation.
The other objective of the study was to determine the effects of papaya pulp flour's
(PPuF) cookies physico-chemical properties and sensory evaluation when partially
substituted with wheat flour at 15, 30 and 50 %, respectively. In addition, chemical
compositions, antioxidant and functional properties of PPuF were evaluated and
compared with commercial wheat flour (WF). The results showed that different
drying methods have significant (P<0.05) effects on papaya's physico-chemical
properties with 100°C having higher chemical composition, while at 160°C, the
papaya slices were higher in antioxidant and total phenolic compounds. Superheated
steam drying has the highest values compared to other drying methods.
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