Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread

Abstract

Papaya seeds have important nutritional value and suitable functional properties for use in elaborating bakery products. The objective of this study was to determine the influence of substituting Carica papaya seeds flour for wheat flour in the preparation of white bread. Chemical composition, functional properties, and color were determined in flour. Dough’s textural tests (Uniaxial and biaxial extensibility, texture profile analysis -TPA-, adhesiveness) were conducted. TPA and color were measured on white bread. The results indicate that the maximum hardness, firmness, adhesiveness, cohesiveness, tenacity, and elasticity, as well as color quality, were affected by the presence of papaya seed flour (HSPa) in dough and bread. A decrease in the values of several functional properties, such as bulk density and foam formation capacity, of the samples containing HSPa that underwent different treatments, was observed compared to the control treatment (HT: 100 % wheat flour). The percentage of protein in the HSPa had a value of 21.61 % and for the HT of 12.27 %, while that of the ether extract was 22.22 % and 1.07 %. Regarding crude fiber, the values were 24.46 % and 0.061 % respectively; while the values for ash were 9.18 % and 0.27 %, respectively.