Development and Evaluation of Papaya Peel Powder and Paste Incorporated Chapathis
C. S. Pavithra
Post Graduate and Research Centre, Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad– 500 030, Telangana State, India.
S. Suchiritha Devi *
Post Graduate and Research Centre, Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad– 500 030, Telangana State, India.
W. Jessie Suneetha
Post Graduate and Research Centre, Department of Foods and Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad– 500 030, Telangana State, India.
Ch. V. Durga Rani
Department of Molecular Biology and Biotechnology, Institute of Biotechnology, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
*Author to whom correspondence should be addressed.
Abstract
Consumption of natural bioactive compounds and dietary fibre offers health benefits and protection against lifestyle diseases. Papaya peel which is discarded waste contributes to environmental pollution, but it can be a good source of minerals, fibre and phenolic compounds with antimicrobial antioxidant and cardio-protective properties. In the present study, chapathis were incorporated with 5.0, 10.0 and 15.0% of blanched papaya peel paste and powder. Sensory and physical parameters of chapathis were evaluated using 9 point hedonic scale. The chapathis with 15% blanched papaya peel paste, and 10% papaya peel powder were the most accepted.
Keywords: Papaya peel, sensory evaluation, bioactive compounds.