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Influence of addition of the flour of papaya on the quality attributes of sponge cake




Key words:

gluten-free muffins, papaya leaf flour, sensory quality, physical parameters.


In a gluten-free diet, the most common problems are deficiencies in ingredients such as vitamins, microelements and dietary fiber. There is a need for additives that would enrich products in a natural way or make them more attractive to consumers, for example by changing the color. The aim of the work was to analyze the possibility of using papaya leaves in the production of sponge cake. The test material consisted of gluten-free muffins (as a control probes) and with 2.5%, 5.0%, 7.5% addition of flour from papaya leaves. The raw dough of two variants of muffins (with or without papaya leaves flour addition) was analyzed.  Replacement of gluten-free papaya leaf flour is possible, but to a limited extent (maximum 2.5%). The additive had the greatest influence on the parameters of the color of the raw dough and the baked product. The higher proportion of flour from papaya, the darker product become. It caused a drop in the sensory quality of the products. The addition of flour from papaya leaves generally did not affect the quality of the raw dough and most of the physical parameters of the final product (volume, width, moisture, elasticity, cohesion, elasticity) did not change.
 dr hab. inż. Anna ŻBIKOWSKA, mgr inż. Milena KUPIEC 

Warsaw University of Life Sciences  Faculty of Food Science  Department of Food Technology ul. Nowoursynowska 59C, 02-787 Warsaw, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Małgorzata KOWALSKA

Department of Chemistry,  Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology  and Humanities,  ul.  Chrobrego 27, 26-600 Radom, Poland e-mail:This email address is being protected from spambots. You need JavaScript enabled to view it.




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