Studies on Utilization of Papaya Peel and Seed Powder for Development of Functional Bakery

In this year of industrialization and technological advancement, the life style of

the people has changed. With the changing lifestyle, demand for ready to eat and
convenient foods has increased considerably. Different types of such products are
available in market. Among these, bakery products (cookies) are very common in
children and adults.
Functional foods are similar in appearance to conventional foods, the former
being consumed as part of the normal diet. Functional foods are foods that have a
potentially positive effect on health beyond basic nutrition. National Food Authority
offered definition as ‘similar in appearance to conventional foods and are intended to be
consumed as part of a normal diet but modified to serve physiological roles beyond the
provision of simple nutrients’. In contrast to conventional foods, functional foods,
however, have demonstrated physiological benefits and can reduce the risk of chronic
disease beyond basic nutritional functions. Functional food provides the body with the
required amount of vitamins, fats, proteins, carbohydrates, etc., needed for its healthy
survival (Cencic and Chingwaru, 2010).
Carica papaya belongs to the family of Caricaceae, and several species of
Caricaceae have been used as medication against a variety of diseases. It was originally
derived from the southern part of Mexico, C. papaya is a constant plant and it is presently
distributed over the whole tropical area. All parts of the papaya plant can be used as
medicine, the fruit flesh, flowers, seeds and the flowers. Many scientific investigations
have been conducted to evaluate the biological activities of various part of C. papaya
including their fruits, shoots, leaves, rinds, seeds, roots or latex (Maisarah et al., 2013).
The papaya is now ranked third with 11.22Million Tonne or 15.36% of total
tropical fruit production, behind mango and pineapple. The worldwide production of
papaya is 5,443,702 Million Tonne. The total production in India is 644,000 Million
Tonne. Papaya exports contribute to growing supply of healthy food products on
international markets. The top three exporting countries accounted for 63.28% of the total
global exports of papaya between 2007 and 2009. The biggest increase in global papaya
production occurred between 2009 and 2010, as production in India increased by 20.50%.
As the largest papaya importer, papaya imports to the United States have grown at an
annual rate of 10.94% from 88,559 tons in 2002 to 156,430 tons in 2009(FAOSTAT,
1
 Studies on Utilization of Papaya Peel and Seed Powder for Development of Functional Bakery

2014). In India, crop wise papaya production in 2014 is 550,800 tones in area 120,000
hectare. Maharashtra is the first largest producer of papaya and Gujarat is the second
largest of papaya on the basis of state wise value of outputs papaya (National Horticulture
Board, 2015).
Papaya is a powerhouse of nutrients and is available throughout the year.
Consumption of papaya fruit is of high nutritive value to human nutrition. The fruit crop
has low calories of (32 kcal/100 g of ripe fruit) and rich in vitamins and minerals. Papaya
is the leading fruit crops in Vitamin C, Vitamin A, Riboflavin, Folate, Calcium,
Thiamine, Iron, Niacin, Potassium and Fiber. Papaya fruit contains papain which is a
major component of papaya latex. Papain is widely applied for meat tenderization. Green
Papaya fruit provide (per 100 g) 26 calories, 92.1 g H2O, 1.0 g protein, 0.1 g fat, 6.2 g
total carbohydrate, 0.9 g fiber and 0.6 g ash. USDA National Nutrient reported an oval
fresh ripe papaya (per 100 g) contain 39 calories, 88.8 g H2O, 0.61 g protein, 0.14 g fat,
9.81 g total carbohydrate, 1.8 g fiber and 0.61 g ash ( Adiaha and Adiaha, 2017).
Indian bakery industry is one of the biggest sections in the processed food
industry of the nation and has undergone a massive change majorly on account of
changing perception of bakery products and evolving tastes. Bakery trends that have been
gaining ground in the sector are e-retailing of the bakery products, aggressive expansion
plans of the incumbents as well as technological and ingredients advancement. Bakers are
also bringing innovation and advancement in the technology and ingredients they use.
Rising incomes as well as emergence of new middle class segment will also be key
factors in the growth for the industry. Indian bakery segment is already in a favorable
position with high rural penetration of its products (National Institute of Industrial
Research).

Bakery is a traditional activity and occupies an important place in food processing

industry. Cookies are one of the most popular bakery products made from cereals that are
consumed by nearly all people in the world. These are snacks produced from palatable
dough that is transformed into an appetizing product through the application of heating
the oven. Cookies are generally consumed and it could be considered as a vehicle for
nutrient transfer. Cookies are widely consumed and generally, they are rich in

2
 Studies on Utilization of Papaya Peel and Seed Powder for Development of Functional Bakery

carbohydrates, fats and calories, but low in fiber, vitamins and minerals. Currently,
fortification of cookies has evolved to improve its nutritional and functional quality
(Awolu et al., 2016).
The emergence of a significant middle-class, urbanisation and the expansion of
modern habits by busy, health-conscious and well informed consumers are raising the
consumption of bakery products in India. Cookies, especially, are soft-type biscuits
whose textural characteristics are mostly provided by their high fat content. Fat provides
flavor and mouth feel; it also contributes to appearance, palatability, texture and lubricity.
With the growing incidence of obesity and diabetes, low calorie foods have gained
immense popularity (Chough et al., 2016).
Cookies are one of the confectionary food product consumed in Nigeria especially
among children. It is ready to eat, convenient and inexpensive food product, containing
digestive and dietary principles of vital importance (Racheal and Margaret, 2016).
Biscuits, also known as cookies in America, are widely consumed all over the
world by adults and children alike. Biscuits are the most popular bakery varieties
consumed almost by all categories of society. It has good dietary quality, and availability
in various varieties and affordable prices. Most of the bakery items are utilized as a
resource for integrating the various nutritionally wealthy ingredients for their diversity.
Several health items have finally become available (Waldee et al., 2018).
All foods are functional to some extent because all foods provide taste, aroma and
nutritive value. Numerous plant foods or physiologically active ingredients derived from
plants have been investigated for their role in disease prevention and health (Helkar et al.,
2016). Consumer acceptance of the concept of functional foods, and a better
understanding of its determinants, are widely recognized as key success factors for
market orientation, consumer-led product development, and successfully negotiating
market opportunities (Siro et al., 2008).
Despite the advent of fully automatic and semi-automatic bread as well as biscuit
making plants, a sizeable number of people still prefer fresh bread and other products
from bakery. With growing population and preference for fresh and ready-to-eat
convenient food items, demand for bakery products is steadily increasing. There are
many bakery products like bread and its different variants, biscuits, cakes and pastries,
3
 Studies on Utilization of Papaya Peel and Seed Powder for Development of Functional Bakery

cookies, puffs etc. having ready market round the year. Each product enjoys a very wide
range in terms of size or weight, flavors, end-use and so on. There is a tremendous scope
to introduce new varieties every year (Ashoush and Gadallah, 2011).
These are snacks produced from palatable dough that is transformed into an
appetizing product through the application of heating the oven. These are made from
flour, sugar, milk, fat, flavoring agents and other chemical additives. Sometimes bakery
products are used as vehicles for the incorporation of different nutritionally rich
ingredients (Kure et al., 1998).
Response Surface Methodology (RSM)
Response Surface Methodology (RSM) is a collection of statistical techniques for
designing experiments, building models, evaluating the effects of the factors and
searching for optimal conditions of factors for desirable responses (Myers
1976).Generally, optimization was done by means of varying one parameter while
keeping the others at a constant level or varying both parameters. The main disadvantage
of this method was that it does not include interactive effects among the other variables,
and also does not represent the effects of various parameters on their responses. RSM,
which uses CCRD to fit a first- or second-order polynomial by a least significance
technique, is used to optimize the variables for the development of biscuits with high
protein and dietary fiber. The RSM technique gives the effect of an individual parameter
as well as interactive effect of the parameters (Kumar et al., 2015). It is a collection of
mathematical and statistical techniques useful for analyzing and optimizing the response
of multivariate systems (Nahemiah et al., 2015).
The aim of this research was to use the RSM technique as a statistical and
methodological approach to enhance and maintaining the quality characteristics of the
original one in the new product. At the same time, the development of the mathematical
models represents useful tools that are able to predict the effect due to the different
settings of factors on the most important characteristics of this kind of cookie (texture,
color and moisture content).
RSM is particularly appropriate for product development work. The effectiveness
of response surface methodology (RSM) in optimization of ingredient levels,

4
 Studies on Utilization of Papaya Peel and Seed Powder for Development of Functional Bakery

formulations and processing conditions in food technology from raw to final products
such as varieties of cereal product have been documented by different researchers. RSM
consists of a group of mathematical and statistical procedures that can be used to study
the relationships between one or more responses (dependent variables) and factors
(independent variables) (Madhuresh et al., 2013).
RSM model will reduce the number of trials and provide multiple regression
approach. The optimized ingredients level accomplished after the numerical and
graphical optimization serves better for maximum score such as colour, flavour and taste
(Waleed et al., 2018).
In present study composite flour mixes including wheat flour, papaya peel powder
and papaya seed powder was formulated so as to make the product available for people in
general.
The present study is planned with the following objectives:

1. To study physico -chemical properties of raw materials

2. To optimize the preparation of papaya peel powder and papaya seed powder

3. To develop functional cookies from papaya peel and papaya seed powder

4. To study physico-chemical and sensorial properties of prepared functional

cookies

5. To study storage behavior of prepared functional cookies