Physicochemical and Sensory Properties of Cookies: Effect and Optimization of Baking Conditions and Partial Substitution of Fat with Papaya Puree of Varying Ripening Levels

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dc.contributor.authorMayowa Saheed Sanusi
dc.contributor.authorMusliu Olushola Sunmonu
dc.date.accessioned2024-04-18T10:53:38Z
dc.date.available2024-04-18T10:53:38Z
dc.date.issued2023-03-17
dc.description.abstractThis study aims to evaluate and optimize the effect of baking temperature, oven rack speed and partial substitution of fat with papaya puree of varying ripening levels on the physicochemical and sensory properties of cookies. Cookies produced with very ripe papaya puree reduced the baking time, increased the protein, fat, ash, calcium, total phenolic contents and sensory properties desirability. Cookies produced with hard ripe papaya puree increased the vitamin C, fiber, carbohydrate and spread ratio while cookies produced with the unripe papaya puree had the lowest moisture content and highest cookies thickness. The optimum conditions for cookies with desirable moisture, crude protein, vitamin C, calcium and total phenolic contents was established at 154°C oven temperature, 8 rpm oven rack speed and the use of very ripe papaya puree. The use of papaya puree with varying ripening levels could increase the diversity of healthy cookies that can be produced from papaya.
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/12392
dc.language.isoen
dc.publisherournal of Culinary Science & Technology
dc.subjectCookies
dc.subjectpapaya
dc.subjectphysicochemical properties
dc.subjectripening
dc.subjectoptimization
dc.titlePhysicochemical and Sensory Properties of Cookies: Effect and Optimization of Baking Conditions and Partial Substitution of Fat with Papaya Puree of Varying Ripening Levels
dc.typeArticle

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