Standardization and quality evaluation of papaya seed powder incorporated cookies

Abstract

The present study was aimed to develop cookies with papaya seed powder, butter, all-purpose flour etc. and to evaluate the nutritional and organoleptic qualities of the developed products. Recipes were standardized in 5 different combinations based on papaya seed flour. The treatments were evaluated for organoleptic qualities. Based on the organoleptic scores, C4 (50% papaya seed flour + 50% wheat flour were selected for further studies. The selected recipes were prepared and packed in polyethylene bags. The energy value of the cookie (C4) prepared by 50% wheat flour and 50% papaya seed flour was found to be 390 kcal per 100 g. And it contains 58.4 g carbohydrates 9.4g of protein, 15.1 g of fat, 7.7 g of fiber, 17.0 mg of calcium and 2.1 mg of iron. The mean scores for overall acceptability of the cookies varied from 7.7 to 8 with mean scores from 2.75 to 3.45. Maximum mean score (8) was found to be on sample C4 and minimum (7.7) was found to be on samples. The cost of production of papaya seed cookies is very much less than the similar products available in the market.