الفهرس 
Nutrition benefits of papaya fruitsOnly 14 pages are availabe for public view
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Abstract
Certain diet-related disorders can be avoided or handled with the help of the useful aspects (bioactive substances) discovered in papaya fruit. β-carotene, flavonoids, polyphenols, and nutritional vitamins C and E. The body transforms the comparatively excessive quantities of β-carotene it carries into diet A. Papaya’s nutrients can additionally help stop cholesterol from oxidizing.
The main targets of this work are investigation of the chemical composition, physicochemical characteristics, mineral levels, and anti-nutritional factors of papaya fruits. In addition, the spectrophotometric and HPLC technique was used to determine the total phenols, total flavonoids, antioxidant activity, and identification of phenolic compounds present in papaya fruit. By using various papaya fruit concentrations in biscuits and jam products to determine the most effective and sensory-acceptable concentration for use in biscuits on a commercial scale. These technological tests are done on papaya fruits to produce biscuits, jam and evaluate the quality of the products in terms of nutrition, physical properties, Rheological properties, and sensory terms. Also, sensory evaluation of jam was determined in fresh samoles and at the end of storage period for 3 months.
For the papaya fruit pulp preparation, the fully matured papaya was washed thoroughly with clean running water and cut into slices with stainless steel knife. Peeling and pulping were done to remove the seed and core.
Results of the present study revealed the following:
6.1. Chemical composition of papaya pulp fruit
1. The papaya fruit’s percentages of moisture, protein, fat, ash, fiber, carbs, and energy value as measured through wet weight are readily apparent: 89.25%, 0.79%, 0.46%, 0.43%, 1.67%, 7.40, and 36.90 kcal/100g, respectively.
2. Conversely, as a percentage of dry weight, the papaya fruit’s protein, fat, ash, fiber, carbs, and energy value content had been 7.35%, 4.28%, 4.00%, 15.53%, 68.84, and 343.28 kcal/100g, respectively.
6.2. Minerals content of papaya fruit pulp
1. The biggest amount of recorded mineral content includes calcium, potassium, and sodium. The average readings were, in order, 4597.0, 2875.0, and 1770.0 ppm.
2. Conversely, the smallest located values of mineral content have been for copper, lead, and cadmium. The corresponding mean values have been 0.001, 0.006, and 0.050 parts per million.
6.3. Anti- nutritional screening of papaya fruit pulp
1. It is apparent to observe that the papaya fruit pulp’s concentrations of tannin, oxalate, phytate, and saponin have been 0.64,0.83,0.30, and 3.85 g/100 g, respectively.
6.4. Phytochemical screening of papaya fruit pulp
1. The papaya fruit pulp’s percentages of total phenols, total flavonoids, and DPPH were, respectively, 79.51 mg/100g GAE, 138.30 mg/100g as quercetin, and 77.48 %.
6.5. Identification of phenolic compounds of papaya fruit pulp
1. According to the obtained results, ferulic acid, p-coumaric acid, and caffeic acid have been the three phenolic compounds discovered in the greatest concentrations in papaya fruit pulp. The corresponding suggests values have been 287.00, 245.00, and 176.00 mg/100g.
2. Conversely, the smallest degrees of vanillic acid, protocatechuic acid, and chlorogenic acid have been observed in the papaya fruit pulp. The corresponding suggested values have been 1.80, 9.00, and 9.10 mg/100 g. Gallic acid, however, was once no longer found under these conditions.
6.6. Physicochemical characteristics of the papaya fruit pulp
1. Papaya fruit pulp has the following values: pH, titratable acidity, total soluble solids (TSS), and viscosity, in that order: 4.84, 0.90 percent as citric acid/100g fresh weight, 8.14 o brix, and 1.35 centipoises, respectively.
2. The papaya fruit pulp’s concentrations of total sugar and reducing sugar were 13.85% and 4.91%, respectively.
The results showed that the amounts of ascorbic acid and total carotenoids in papaya fruit pulp were 593.50 mg AAE/100g and 1.52 mg/100g, respectively.
3. The levels of L* (lightness), b* (yellowness), and a* (redness) in the papaya fruit pulp hue parameters were 46.87, 20.70, and 38.25, respectively, according to the data.
6.7. Sensory evaluation of biscuit fortified with various levels of papaya fruit pulp.
1. All tested sensory properties (colour, flavour, taste, texture, crispness, appearance, mouth feeling and overall acceptability) of biscuits incorporated with 5% and 10% papaya fruit pulp recorded high score (8.5 - 8.8) compared with control biscuits made from 100% wheat flour (9.0-9.5).
2. Biscuits containing 15% of papaya fruit pulp, it showed a moderate decrease in all sensory properties tested for biscuit samples incorporated with papaya fruit pulp. The values ranged from 7.2 to 7.8.
3. Biscuits containing 20% papaya fruit pulp showed a high decrease in all tested sensory properties of biscuits samples with significant differences when compared to control biscuits made from 100% wheat flour. The values ranged from (6.0 to 6.4) and (5.0 to 5.4), respectively.
4. Biscuits incorporated with 5% and 10% papaya fruit pulp samples recorded the best sensory evaluation.
6.8. The proximate composition of control biscuits and incorporated with 10% of papaya fruit fruits pulp flour:
1. The moisture, protein, fat, fiber, carbohydrates, and energy value of control biscuits were 4.67, 6.12, 15.94, 1.30, 0.66, 75.98 % and 471.86 kcal/100g, respectively.
2. The addition of papaya fruit pulp flour (10%) to wheat flour (90%) in biscuits increased the protein, ash, and fiber content of biscuits. The values were 6.25%, 1.57%, and 2.14 %, respectively.
3. While the fats, carbohydrates, and energy value of fortified biscuits were decreased. The values were 14.78%, 75.26, % and 459.03 kcal/100g, respectively.
6.9. Physical characteristics of biscuits fortified with 10% papaya fruit pulp flour:
1. The average thickness, control biscuits sample was recorded the higher value as compared with biscuits sample fortified with % papaya fruit pulp flour with non-significant differences. The mean values were 0.94 and 0.86 cm, respectively.
2. The diameter of the biscuits samples increases from 6.53 cm for sample 1 (100% wheat flour) to 6.62 cm for sample 2 (10% papaya fruit pulp flour) with non-significant differences.
3. The spread ratio, the biscuit made with 10% papaya fruit pulp flour showed the highest expansion (11.93), as compared with control biscuits sample (9.86) with significant differences.
4. Regarding the weight of biscuits, the biscuit made with 10% papaya fruit pulp flour showed the highest value (11.65 g), as compared with control biscuits sample (11.45 g) with non-significant differences.
5. The fortified biscuit formulation leads to larger and heavier biscuits with increased spread during baking, which may be attributed to differences in ingredient properties.
6.10. Farinograph of wheat and papaya flour
1. The highest arrival time (min) was recorded for papaya flour sample. The value was 1.50 min., respectively. While the highest water absorption (%), recorded for 100 % wheat flour, being 50%.
2. The highest development (min) recorded for 90% wheat flour + 10% papaya flour. The value was 3.0 min.
3. Wheat flour recorded the lowest water absorption (%), arrival time (min), dough development (min). The values were 58.50%, 1.00 min., and 1.70 min., respectively.
4. Dough, development, dough stability, and degree of softening were recorded for wheat flour. The values were 17 min., 12 min., and 40 B.U, respectively.