Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers

Azevedo L. A., . and Campagnol P. C. B., . Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers. pp. 2141-2145. ISSN 22317546

The present study evaluated the effect of the addition of papaya seed flour (Carica papaya) on technological and sensory quality of hamburgers. Four treatments were prepared as follows: control (0 flour) T1 (1 flour) T2 (2 flour) and T3 (3 flour). The flour was characterized by having a high content of protein and fiber. A significant increase in cooking yield and moisture retention and a reduction in hamburger shrinkage was observed as the level of flour increased. The addition of 1 flour did not change the instrumental color of the hamburgers and no sensory changes were observed up to 2 addition. It can be concluded that the addition of papaya seed flour is a viable way of improving the technological characteristics without impairing the sensory quality of the hamburgers.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/12%20IFRJ%...

Abstract

The present study evaluated the effect of the addition of papaya seed flour (Carica papaya) on technological and sensory quality of hamburgers. Four treatments were prepared as follows: control (0 flour) T1 (1 flour) T2 (2 flour) and T3 (3 flour). The flour was characterized by having a high content of protein and fiber. A significant increase in cooking yield and moisture retention and a reduction in hamburger shrinkage was observed as the level of flour increased. The addition of 1 flour did not change the instrumental color of the hamburgers and no sensory changes were observed up to 2 addition. It can be concluded that the addition of papaya seed flour is a viable way of improving the technological characteristics without impairing the sensory quality of the hamburgers.

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Item Type:	Article
AGROVOC Term:	Carica papaya
AGROVOC Term:	Flours
AGROVOC Term:	Taste (sensation)
AGROVOC Term:	Fast food
AGROVOC Term:	Physicochemical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21915

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