Papaya dietary fiber concentrates for providing functionality to muffin formulations

NIETO-CALVACHE, JHON EDINSON; LORENZO, GABRIEL; CALIFANO, ALICIA; GERSCHENSON, LÍA; DE ESCALADA PLA, MARINA

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2022

0022-5142

Background. Papaya leftovers are a good source of dietary fibre (DF) and antioxidants. They can be transformed in dietary fibre concentrates (DFCs) to be used as ingredients in food formulation, improving consumers health status. Results. Using the peel or the pulp of papaya, DF concentrates (DFCs) were produced. These DFCs were used in muffin production. Muffins produced with 7.7% of DFCs and 47.6 g of water, had the same specific volume, 2.0 cm3/g, and softer crumb, than those obtained with a reference formulation without DF addition, showing average hardness of 15 N. In general, the addition of DFCs of pulp or peel affected slightly other textural profile parameters. And non-significant differences were observed for muffins containing pulp or peel DFCs, which showed averages values of 10.9 N for chewiness, 0.95 for springiness, 0.76 for cohesiveness and 0.42 for resilience. Regarding the crumb structure, muffins with pulp DFCs showed the lowest value for d3.2 (1.3±0.3 mm). Meanwhile, the highest anti-radical and reducing capacity, 240±2 and 1050±6 mgeq Trolox.g-1 muffin db, respectively, were observed in the muffins with peel DFC. Finally, the addition of DFCs allowed to maintain lower hardness values than those of the reference formulation during the whole storage period studied, 22 days. Muffins with peel DFCs tended to a lower rate of crumb hardening (0.08±0.02) day-1.Conclusion. The addition of papaya DFCs to muffin formulations confers interesting properties for industry and consumers, providing functionality, extending the shelf life as well as transforming papaya leftovers in new functional ingredients, contributing to circular economy.