Manufacturing of Formosa papaya (Carica papaya L.) jam containing different concentrations of dehydrated papaya seed flour
2019
Cruz, V. A. | Gonçalves, C. A. A. | Masson, G. A. | Alvarez, M. C. | Costa, L. L. | Mesquita, M. S. | Ferreira, E. N.
Brazil is one of the largest world producers of papaya, resulting in a high production of processing residues such as peels and seeds that are discarded as waste in the environment. The present work aimed to formulate a papaya jam with the addition of papaya seed flour. Four treatments were developed: control (0% flour); T1 (0.5% flour); T2 (1.0% flour); and T3 (1.5% flour), with three replicates. The jams were evaluated for proximate composition, pH, water activity, titratable total acidity, total soluble solids, texture profile, colour, antioxidant activity, microbial counts and sensorial evaluation. The results indicated that the higher the content of the papaya seed flour, the higher the crude fiber in the jams, as papaya seeds have expressive amounts of crude fiber and protein. In the microbial count, no growth of moulds and yeasts was observed in the jams made from papaya seed flour, demonstrating the fungicidal action of the seeds. The sensory attributes scored between the hedonic terms 6 (slightly liked) and 7 (moderately liked) for the control and the formulations containing different percentages of seed flour. Papaya seed flour may be a suitable alternative for the manufacture of jams, leading to a reduction of the processing residues in the fruit industries, thus directly contributing to the environment; reducing the discard and contaminations of soil and water resources.
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