This document presents a study on developing papaya powder to use as a fat replacer in cakes. The methodology involved drying papaya, grinding it into a powder, and incorporating the powder into cake recipes at different concentrations as a replacement for fat. Proximate analysis found the papaya powder to be high in protein, fiber and minerals with low fat and calories. Cakes were prepared with 0-25% papaya powder replacements for fat. Results showed water absorption and taste ratings decreased with higher papaya concentrations, while texture was best at 15% replacement. The study demonstrated papaya powder's viability as a fat replacer for developing reduced fat baked goods.
5. Introduction
• Papaya, Carica papaya.
• From nutritional prospect it is rich in vitamins and
minerals and low in calories.
• It also helps in the avoidance of free radicals.
• Papaya latex is used as meat tenderizer and wounds
and burn healing.
• The presence of nutrients and antioxidant potential
make it suitable in cardiovascular treatment.
• It is helpful in the treatment of skin cancer.
6. • The custard like flavor and nutritional
composition of papaya make it suitable to be use
as fat replacing agent in bakery products.
• In baked products papaya fruit can be used as
carbohydrate based fat replacer.
• Carbohydrate-based substitutes incorporate
water into a gel-type structure, resulting in
lubricant or flow properties similar to those of
fats in some food systems.
• Fat replacer has a property i.e. used as gelling
agents in a number of foods.
7. • They delay the retro gradation in many cereal
product in which these agents are used.
• Fat contribute to the sensory properties of food and
gives the feeling of creaminess, palatability.
• When papaya puree pulp is used in preparation of
baked foods that it cause to decrease to trans fatty
acid and total fatty acids, caloric content and
increase overall nutritional value.
8. Methodology
Procurement of materials
Drying:
• Papaya was peeled, cut into small pieces, suitable for
drying.
• Drying was carried out by solar dryer for 2 days.
• After powder was made by grinding the dried
papaya.
9. Product development:
• Papaya cake was prepared using papaya powder.
• Al the treatments had same recipe except the
variable level of fat replacer.
Treatment Plan:
• Papaya as fat replacer was used at different
concentrations.
• Treaments were according to table:
10. • Papaya powder samples and flour sample were
assessed for moisture, ash, crude protein, crude fat
and crude fiber according to their respective
methods as described in AOAC.
Treatments Papaya powder
T0 0
T1 5
T2 10
T3 15
T4 20
T5 25
11. Prepration of Cake:
• First eggs were mixed with sugar for 15 minutes.
• Add oil with substituting papaya powder and
mixed again for 10 minutes.
• Then add flour mixed with baking powder and
mixed for few minutes.
• Then pour the batter in greased pans and placed
in oven for baking at 160⁰C for 40 minutes.
• After cooling slicing is done for sensory analysis.
12. Results and Discussion
• Results relate to proximate composition of flour and
papaya powder revealed that flour contain 12.43%,
0.52%, 11.71%, 0.47%, 1.25% and 73.8% of moisture
, ash, crude protein, fiber, fat and NFE respectively.
• Dried papaya powder contain moisture 10.26%,
crude protein 11.83%, crude fiber 1.43%, crude fat
0.815% and ash 0.93%.
15. • Water absorption decrease with the addition of
papaya powder.
• Water uptake by flour in absence of sufficient results
in dough hardness.
• Decrease in color preference as papaya powder
concentration increases.
• Cake with 15% papaya powder has better textural
characteristics and overall acceptability.
16. SUMMARY
• Dietary factors are involved in a number of chronic
degenerative disease.
• High fat intake results in increased risk for some
types of cancer and high blood cholesterol and heart
problems.
• It gives new challenge to food manufacturers to
develop reduced fat food with same attributes.
• Treatments with lower fat content require more
water to maintain its consistency.
17. • Value of water, dough development time and
mixing tolerance index increases and stability
time decreases with increase in level of
powder.
18. Conclusion
• This study is use full for informing peoples about
papaya fruit as carbohydrate based fat reducing
agent in baked products.
• High fat intake results in excess energy intake,
positive balance and development of obesity.
• Health conscious are changing their dietary
habits taking less fat.
• People want food with less or no fat, they also
want the food to taste good.
• Papaya derived fat replacer therefore could be a
viable additive for fat replacement.
19. Refrences:
• A. Ansari. 2013. Development of papaya powder and
its use as fat replacer in cake.
• Cengiz, E. and N. Gokoglu. 2005. Changes in energy and
cholesterol content of frankfurter-type sausages with
fat reduction and fat replacer addition. Food Chem.
91:443-447.
• Duffrin, M.W., D.H. Holben and M.J. Bremner. 2001.
Consumer acceptance of pawpaw (Asimina triloba)
fruit puree as a fat-reducing agent in muffins,
compared to muffins made with applesauce and fat.
Fam and Consum Sci Res J. 29:281-287.
