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Wholemeal bread enriched with papaya by-product flour

Wholemeal bread enriched with papaya by-product flour

Celeste Maria P. de Abreu / Cláudia Mendes dos Santos / Denise A. Rocha

49,45 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Empresa y gestión
ISBN:
9786207971046
49,45 €
IVA incluido
Disponible

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Sobre IBD

Due to the industrial processing of papaya, a large amount of by-products are generated. Among these by-products are the peels and seeds, which have great nutritional value as they contain considerable amounts of fibre, protein and antioxidants. In this study, a wholemeal loaf was developed with the addition of mixed flour from the peels and seeds of the Havaí papaya cultivar. Mixed flour (peel and seed) was added in different concentrations (0%, 3%, 6% and 9%) to the wholemeal loaf, in a ratio of 70% peel flour and 30% papaya seed flour. The addition of the mixed flour resulted in products with high fibre and protein content and low lipid content. The results of the sensory analysis showed that making bread with 3% added mixed flour resulted in good acceptance when compared to the control. Thus, the addition of flour from papaya by-products to bread is a good alternative for the population’s diet, as it is nutritionally rich in fibre and protein.

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