Archives in Food and Nutrition

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Short Article - Archives in Food and Nutrition (2018) Volume 1, Issue 1

Biochemical, sensorial and novel product development from Carica papaya seeds: An insight

Carica papaya, commonly known as papaya, pawpaw and papita; is a delicious fruit with loaded nutrients having beneficial effect on human body. Papaya also has antioxidant effects and anticancer properties which improve heart health, fight inflammation, improve digestion and help to maintain overall health and wellness. Papaya seeds are small, round, black coloured, encased in a gelatinous coat in the inner cavity of the fruit having a strong flavour similar to black pepper and small amounts of it are beneficial for overall health. The seeds contain large amounts of nutrients, including fibre (22g %) which is effective for combating constipation and other digestive problems. The present study was undertaken with the aim of developing a nutritionally enriched product with incorporation of Papaya seeds and the oil obtained from it. Gastro-free churan balls were prepared using papaya seed as a main ingredient and blending it with other Functional Food components like ajwain (carom seeds), jeera (cumin seeds), methi (fenugreek). Oil and water were added in the ratio of 1:2, which acted as a binding agent to form balls. The product was standardized as a natural product with nutraceutical properties, characterised by no added preservatives and may be aimed at generating sustainable wellness by restoring regularity in the bowel movements and enhancing digestion. Sensory evaluation was conducted to determine the overall acceptability of the product. Further, nutritional and shelf life study were also conducted in which it was seen that the product is nutritionally rich with diverse nutrients, including fibre (16g %). The shelf life study was performed and it was observed that the total plate count was minimal in first few weeks, with gradual increase in later weeks. Additionally; the growth of spoilage organisms (coliforms, yeast and moulds) originated after 2 weeks indicating decline in quality and further stating the product is microbiologically safe for consumption for a period of 2 weeks. An invasive sensory evaluation was carried out to observe and record the organoleptic acceptance of trained panellists. The sensory evaluation concluded that the product was acceptable by majority of the expert panellists.

Author(s): Jyoti Vora, Dipak Vora

Abstract Full Text PDF

Get the App