Maximizing the Benefit of Papaya Fruits (Carica papaya) in Production of Some Bakery Products

Abstract

Celiac disease is an intestinal disorder caused by gluten, resulting in a permanent sensitivity to it. There is no definitive cure for this disease other than a permanent gluten-free diet. Demand for gluten-free baked goods, particularly biscuits, is increasing, particularly among people who have celiac disease, gluten sensitivity, or are worried about their overall health. Biscuits are easy to consume, have a distinct taste and texture, but lack key critical elements such as dietary fiber and micronutrients. This study focused on producing healthy gluten-free biscuits (using corn flour) fortified with various types of papaya flour (whole fruits, pulp, and peels) with high nutritional value that are suitable for special groups of society, with multiple health benefits. Additionally, this product contributes to maximizing the use of papaya and making it available all year. Furthermore, this product helps to reduce the consumption of wheat flour, hence reducing wheat imports. Six alternative biscuit mixes were prepared by replacing corn flour with whole papaya fruit flour at ratios (10% and 25%), pulp flour (20% and 35%), or peel flour (10% and 25%), and compared to a reference sample manufactured from 100% wheat flour or corn flour. Carbohydrates, calories, and proteins (except for the treatment fortified with papaya flour peels at 20%), were all reduced as were the color values L*, a*, b*, hardness, crispness (except for treatment 3), diameter, thickness, spread ratio, and percentage spread. The moisture, fat, dietary fiber and mineral content, particularly sodium, calcium, magnesium, iron, and zinc, increased in enriched samples compared to corn flour-based samples (control). Although the aW of the enriched biscuit samples and control was higher, but it was less than 0.85, which is ideal for long-term storage.  The acceptance score of fortified biscuits was lower than that of corn-based biscuits, with the exception of those fortified with papaya pulp flour, which received the best score. Finally, enhancing corn flour with papaya pulp flour can produce gluten-free biscuits with excellent nutritional, health, and sensory attributes.