The Production of Pawpaw Enriched Cookies: Functional, Physico-Chemical and Sensory characteristics

Abstract

The preservation of pawpaw pulp and its utilization as a constituent of cookie preparation was investigated by preparing blends of pawpaw/wheat flour with increasing level of pawpaw flour at 0, 25, 50, 75 and 100% addition in wheat. Control samples were 100% wheat flour and its cookie. The functional and some physico-chemical properties of the flours and their blends were determined. Also the cookies were evaluated for their proximate and physical properties. Sensory evaluation was also conducted on the cookies samples to determine their consumer acceptability. The data obtained showed an increased in water absorption, least gelation concentration and emulsifying capacity, a decrease in oil absorption, foaming capacity and bulk density as the level of pawpaw flour increases in the blends. The results of the physico-chemical analysis of flour blends shows increase in Vitamin C, titratable acidity, sugar and decrease in pH as the level of pawpaw flour increases in the blends. The proximate results showed an increase in ash content (1.56–3.35%), fiber (1.52–2.16%), and carbohydrate (67.15–73.85%) as the level of pawpaw flour increases, while there was a decrease in the fat (15−8.20%), protein (10.52−8.54%) and moisture (4.25−3.80%) content as the level of pawpaw flour increases, though there was no significant (p>0.05) difference between 100% wheat and up to 25% inclusion of pawpaw flour. The weight, height and volume decreased as the level of pawpaw flour increases. The diameter increases as pawpaw flour increases. Taste panel scores indicate that up to 50% addition of pawpaw flour was acceptable in cookie preparation. The study indicates that vitamin C enriched composite flour could be produced from wheat/pawpaw flour blend and also acceptable cookies could be produced from up to 50% inclusion of pawpaw flour in wheat flour.