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Effect of Papaya and Storage Time on the Quality of the Newly Developed Papaya Crackers

Habiba Khatun*
Departmentof Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

Nusrat Jahan
Departmentof Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

Mojaffor Hosain
Departmentof Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

Trisna Mardy
Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

Shahinur Rahman
Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

Abstract/ Executive Summary:

Crispy nutritious papaya crackers were developed from locally available papaya and whole wheat flour by baking in oven at 130oC 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 (122.44- 115.28 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.

Keywords: Crackers, Physicochemical characteristics, Papaya, Whole wheat flour, Storage time

Location: Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

The present work was aimed to formulate and analyze the nutritional composition of papaya crackers and also, to assess the storage stability of prepared papaya crackers.

Methodology:

2.1 Sample collection Fresh, fully mature and sound papaya and whole wheat flour were purchased from local market at Basherhat for preparation of crackers. 2.2 Formulation of papaya crackers Three formulations of papaya crackers viz F1, F2 and F3 were developed using papaya and whole grain wheat flour with the addition of seasoning (baking powder, corn flour, sugar, garlic, ginger and salt). 2.3 Preparation of papaya crackers Clean and disease free whole wheat was turned into flour by hammer mill. Simultaneously, papaya was washed with clean water and peeled and sliced longitudinally and boiled for 5 min at 180^oC. After boiling, papaya and whole wheat flour were taken in different combination in a bowl. Boiled papaya was mashed and all seasoning ingredients (garlic, ginger) were added properly for making dough. Dough was transformed into sheet of 2mm thick and cut into desirable shapes. After that, the cut pieces were baked at 130^oC for 35min in oven. After baking, crackers were cooled and packaged (50g) in high density polyethylene pouches. Fresh crackers were subjected to initial physicochemical analysis before packaging. The sealed packages were stored at ambient condition (temperature 25±2oC and relative humidity 68±3%) for storage studies at 30 days intervals for 90 days. 2.4 Physico-chemical analysis Physico-chemical analyses namely, moisture, ash, protein and fat content were carried out according to standard methods of AOAC (1997). The crude fiber was determined by the method of Ayesha et al. (2002) with slight modification The available minerals (calcium, magnesium, potassium, phosphorous and sodium) were determined by atomic absorption methods described by Wahab et al. (2010) with some modifications. For this, one gram of the crackers sample was taken in 50 ml flask. Then, 10 ml of concentrated nitric acid and 5 ml of concentrate edperchloric acid were added to the flask and digested using a hot plate until complete removal of white smoke and solution become clear. 20-30ml of distilled water was then added and filtered, and final volume was made up to100 ml with distilled water. Absorbance was measured by using atomic absorption spectrophotometer. 2.5 Statistical Analysis All measurements were carried out in triplicate. The data were analyzed using statistical program SPSS (version 20.0) and significant differences were compared by analysis of variance test (ANOVA) following Duncan’s Multiple Range Tests at the significance level of 5%.

Source of Information: Journal of Experimental Biology and Agricultural Sciences, April - 2016; Volume – 4(2)

Article Link (Online Journal): DOI: http://dx.doi.org/10.18006/2016.4(2).194.200

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This study revealed that the ratio of wheat flour and papaya significantly affected the nutrient compositions of crackers. Additionally fiber content was increased and baking process instead of frying resulted in less fat content of the crackers. Storage study also revealed that storage time significantly affected the quality of crackers. Furthermore, it was also reported that high density polyethylene was not sufficient enough to keep the quality of crackers during storage. We also propose to pack crackers in laminated films containing nitrogen flush for long term storage stability. In addition, the effect of storage conditions on oxidative stability of newly formulated crackers could be assessed before the production at industrial scale.

Knowledge Management: Journal