The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation

Papaya (Carica papaya L.) is one of the important tropical fruits produced in tropical countries around the world. Papaya is rich in nutritional values and has the potential in the production of cookies. The objective of the study was to determine the effects of drying methods on papaya's ph...

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Main Author:	Varastegani, Boshra
Format:	Thesis
Language:	English
Published:	2014
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/61139/1/24%20Pages%20from%2000001785183.pdf
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id	my-usm-ep.61139
record_format	uketd_dc
spelling	my-usm-ep.611392024-09-18T01:52:57Z The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation 2014-12 Varastegani, Boshra T1-995 Technology(General) Papaya (Carica papaya L.) is one of the important tropical fruits produced in tropical countries around the world. Papaya is rich in nutritional values and has the potential in the production of cookies. The objective of the study was to determine the effects of drying methods on papaya's physico-chemical properties and sensory evaluation. The other objective of the study was to determine the effects of papaya pulp flour's (PPuF) cookies physico-chemical properties and sensory evaluation when partially substituted with wheat flour at 15, 30 and 50 %, respectively. In addition, chemical compositions, antioxidant and functional properties of PPuF were evaluated and compared with commercial wheat flour (WF). The results showed that different drying methods have significant (P<0.05) effects on papaya's physico-chemical properties with 100°C having higher chemical composition, while at 160°C, the papaya slices were higher in antioxidant and total phenolic compounds. Superheated steam drying has the highest values compared to other drying methods. 2014-12 Thesis http://eprints.usm.my/61139/ http://eprints.usm.my/61139/1/24%20Pages%20from%2000001785183.pdf application/pdf en public masters Perpustakaan Hamzah Sendut Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Varastegani, Boshra The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation
description	Papaya (Carica papaya L.) is one of the important tropical fruits produced in tropical countries around the world. Papaya is rich in nutritional values and has the potential in the production of cookies. The objective of the study was to determine the effects of drying methods on papaya's physico-chemical properties and sensory evaluation. The other objective of the study was to determine the effects of papaya pulp flour's (PPuF) cookies physico-chemical properties and sensory evaluation when partially substituted with wheat flour at 15, 30 and 50 %, respectively. In addition, chemical compositions, antioxidant and functional properties of PPuF were evaluated and compared with commercial wheat flour (WF). The results showed that different drying methods have significant (P<0.05) effects on papaya's physico-chemical properties with 100°C having higher chemical composition, while at 160°C, the papaya slices were higher in antioxidant and total phenolic compounds. Superheated steam drying has the highest values compared to other drying methods.
format	Thesis
qualification_level	Master's degree
author	Varastegani, Boshra
author_facet	Varastegani, Boshra
author_sort	Varastegani, Boshra
title	The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation
title_short	The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation
title_full	The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation
title_fullStr	The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation
title_full_unstemmed	The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation
title_sort	preparation and characterization of papa ya slices and flour and the potential of flour in cookie preparation
granting_institution	Perpustakaan Hamzah Sendut
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2014
url	http://eprints.usm.my/61139/1/24%20Pages%20from%2000001785183.pdf
_version_	1811772884521058304

The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation

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