Aneela Hanif
2008-ag-1723
Assignment
FN-712
M.Sc (hons) Food Science and Technology
Submitted to
Dr. Amir Shehzad
Topic
Development of papaya powder and
its use as fat replacer in cake
Road Map:
• Introduction
• Methodology
• Results and Discussion
• Conclusion
Introduction
• Papaya, Carica papaya.
• From nutritional prospect it is rich in vitamins and
minerals and low in calories....
• The custard like flavor and nutritional
composition of papaya make it suitable to be use
as fat replacing agent in baker...
• They delay the retro gradation in many cereal
product in which these agents are used.
• Fat contribute to the sensory pr...
Methodology
Procurement of materials
Drying:
• Papaya was peeled, cut into small pieces, suitable for
drying.
• Drying was...
Product development:
• Papaya cake was prepared using papaya powder.
• Al the treatments had same recipe except the
variab...
• Papaya powder samples and flour sample were
assessed for moisture, ash, crude protein, crude fat
and crude fiber accordi...
Prepration of Cake:
• First eggs were mixed with sugar for 15 minutes.
• Add oil with substituting papaya powder and
mixed...
Results and Discussion
• Results relate to proximate composition of flour and
papaya powder revealed that flour contain 12...
Proximate analysis of wheat flour
Characterization %age
moisture 12.43%
Ash 0.52%
Crude protein 11.71%
Crude fiber 0.47%
C...
Proximate analysis of papaya powder
Characterization %age
Moisture 10.26%
Ash 0.94%
Crude protein 11.83%
Crude fiber 1.43%...
• Water absorption decrease with the addition of
papaya powder.
• Water uptake by flour in absence of sufficient results
i...
SUMMARY
• Dietary factors are involved in a number of chronic
degenerative disease.
• High fat intake results in increased...
• Value of water, dough development time and
mixing tolerance index increases and stability
time decreases with increase i...
Conclusion
• This study is use full for informing peoples about
papaya fruit as carbohydrate based fat reducing
agent in b...
Refrences:
• A. Ansari. 2013. Development of papaya powder and
its use as fat replacer in cake.
• Cengiz, E. and N. Gokogl...
Thanks
papaya
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papaya

  1. 1. Aneela Hanif 2008-ag-1723 Assignment FN-712 M.Sc (hons) Food Science and Technology Submitted to Dr. Amir Shehzad
  2. 2. Topic Development of papaya powder and its use as fat replacer in cake
  3. 3. Road Map: • Introduction • Methodology • Results and Discussion • Conclusion
  4. 4. 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.
  5. 5. • 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.
  6. 6. • 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.
  7. 7. 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.
  8. 8. 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:
  9. 9. • 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
  10. 10. 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.
  11. 11. 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%.
  12. 12. Proximate analysis of wheat flour Characterization %age moisture 12.43% Ash 0.52% Crude protein 11.71% Crude fiber 0.47% Crude fat 1.25% NFE 73.8%
  13. 13. Proximate analysis of papaya powder Characterization %age Moisture 10.26% Ash 0.94% Crude protein 11.83% Crude fiber 1.43% Crude fat 0.81%
  14. 14. • 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.
  15. 15. 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.
  16. 16. • Value of water, dough development time and mixing tolerance index increases and stability time decreases with increase in level of powder.
  17. 17. 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.
  18. 18. 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.
  19. 19. Thanks

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