Abstract
Crispy nutritious papaya crackers were developed from locally available papaya and whole wheat flour by baking in oven at 130 o C for 35 min. Crackers were packed in high density polyethylene pouches and stored under ambient condition for 90 days. The influence of papaya and storage condition on physicochemical compositions was evaluated in present study. Physicochemical analyses of fresh crackers revealed the presence of moisture (3.3-3.6%), ash (4.07-4.12%), protein (6.35-8.13%), fat (1.75-1.94%), fibers (11.50-13.75%), minerals like sodium (6.1-6.61 mg/100g), magnesium (122.44115.28 mg/100g), potassium (469.62-443.34 mg/100g), calcium (24.99-21.97 mg/100g) and phosphorus (307.66-229.13 mg/100g). Among various studied physicochemical parameters only slight increases was reported in the moisture content while in case of other parameters like fat, ash, fiber, protein and mineral content some reduction was reported at the 90 days of storage. This study introduced the formulation of crackers by using whole wheat flour and papaya which can be a good source of fiber and minerals.
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