Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Nutritional Evaluation and Product Development by Using Green Papaya, Flaxseed and Maize Flour to Promote the Traditional Food


Affiliations
1 Department of Food Science and Nutrition, College of Home Science, C.S.A. Agriculture University, Kanpur (U.P.), India
2 Department of Soil Conservation and Water Management, C.S.A. Agriculture University, Kanpur (U.P.), India
     

   Subscribe/Renew Journal


Papaya (Carica papaya) is an excellent source of vitamin A and vitamin C. Papaya and maize flour contain lutein and zeaxanthin, known as xanthophylls. A good intake of both lutein and zeaxanthin is believed to significantly reduce our risk of developing age-related macular degeneration (ARMD), the most common cause of blindness in America. Flaxseed contain omega 3-fatty acid which is important for life. Biochemical analysis of prepared products revealed that III (50:35:15) incorporated Laddoos, I (50:45:5) incorporated cutlet contain high amount of protein carbohydrate and fat, moderate amount of calcium and good amount of vitamin A. Incorporated products (Laddoos and cutlet) had better quality with respect to nutrition.

Keywords

Green Papaya, Flaxseed, Maize, Papain, Lutein, Zeaxanthin, Xanthophylls, Nutritive Value.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Adesina, A.A., Sowbhagya, C.M., Bhattacharya, S. and Ali, S.Z. (1998). Maize-soy-based ready-to-eat extruded snack food. J. Food Sci.& Technol., 35 (1) : 40-43.

  • Aliani, M. and Ryland, D. and Pierce, G.N.J. (2011). Effect of flax addition on the flavour profile and acceptability of bagels. University of Manitoba, Winnipeg, MB, Canada, 77 (1): 62-70.

  • Alpaslan, M. and Hayta, M. (2006). The effect of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. J. Food Qual., 29 (6) : 617-627.

  • Alpers, L. and Morse, M.S. (1996). Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed. J. American Dietary Assoc., 96 (8):794-796.

  • Bhattacharjee, S.K. (2001). Carica papaya, In: Hand book of medicinal plants. 3rd revised Ed., by Shashi Jain (Ed.) Pointer Publisher, Jaipur, pp.1.71.

  • Bose, B.C., Saifi, A.Q., Vijayvargiya, R. and Bhagwat, A.W. (1961). Pharmacological study of Carica papaya seeds with special reference to its anthelmintic action, Preliminary report. Indian J. Med. Sci., 15 (1): 888-892.

  • Carter, J.F. (1993). Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition, Cereal Foods World, 38 (10) : 753-759.

  • Gopalan, I. and Mohanaram, M. (2004). NIN, ICMR, Hyderabad (A.P.) INDIA.

  • Hussain, Shahzad and Faqir Muhammad Anjum (2006). Physical and sensoric attributes of flaxseed flour supplemented cookies, Turkish J. Biol., 30 : 87-92.

  • Hussain, Shahzad, Faqir Muhammad Anjum, MasoodSadiq Butt, Mohammad SalehAlamri (2012). Development and evaluation of nutritionally superior baked products containing flaxseed. Pakistan J. Nutr., 11 (2): 160-165.

  • Katare,C., Saxena, S., Agrawal, S., Prasad, G.B.K.S. and Bisen, P.S. (2012). Flax seed: Apotential medicinal food. J. Nutr. Food Sci., 2 : 1-8.

  • Nayak, S.B., Pereira, I. Pinto and Maharaj, D. (2007). Wound healing activity of Carica papaya Linn. in experimentally induced diabetic rats. Indian J. Exp. Biol., 45 (8): 739-743.

  • Lodhi, L. and Verma, A. (2014). Incorporation of garlic paste and flaxseeds powder in the preparation of bread and bun by using fresh and dried yeasts. Food Sci. Res. J., 5(1): 22-25.

  • Patil, S.S., Sheety, V.S., Todkar, A.P. and Bodhankar, H.B. (2013). Effect of incorporation of flaxseed flour on the nutritional and sensorial quality of biscuit. Food Sci. Res. J., 4(1): 20-23.

  • Preethi, B. Meenu,Chimmad, Bharati V. and Itagi, Sunanda (2009). Development of omega-3 enriched Laddus through Value Addition to Linseed (Linum usiatissimum). J. Agric. Sci., 22 (5) : 241-245.

  • Rajkapoor, B. Jayakar, B., Kavimani, S. and Murugesh, N. (2002). Effect of dried fruits of Carica papaya Linn. on hepatotoxicity. Biol. Pharm. Bull., 25 (12): 16451646.

  • Rathi, Preetiand Mogra, Renu (2012). Development of fibre rich cutlet using flaxseed. Asian J. Home Sci., 7 (2): 321-323.

  • Rathi, Preeti, Mogra, Renu and Mishra, Mani (2012). Flaxseed: Herbal king of present era. Asian J. Home Sci., 7 (1) : 194-198.

  • Singh, Karuna and Jain, S.C. (2011). Role of flaxseeds in human health. Food Sci. Res. J., 2 (2) : 214-218.

  • Thompson, L.U. (2005). Dietary flaxseed alters biological markers in postmenopausal breast cancer. Clinical Cancer Res.,. 11 (10) : 3828-3835.

  • Yeum, K.J., Muzhingi, J., Russell, R.M., Johnson, E.J. and Tang, G. (2008). Determination of carotenoids in yellow maize, the effects of saponification and food preparation. Internat. J. Vitamin & Nutr. Res., 78(3): 112-120.


Abstract Views: 287

PDF Views: 1




  • Nutritional Evaluation and Product Development by Using Green Papaya, Flaxseed and Maize Flour to Promote the Traditional Food

Abstract Views: 287  |  PDF Views: 1

Authors

Vinita Singh
Department of Food Science and Nutrition, College of Home Science, C.S.A. Agriculture University, Kanpur (U.P.), India
Reema Verma
Department of Food Science and Nutrition, College of Home Science, C.S.A. Agriculture University, Kanpur (U.P.), India
Kaushal Kumar
Department of Soil Conservation and Water Management, C.S.A. Agriculture University, Kanpur (U.P.), India

Abstract


Papaya (Carica papaya) is an excellent source of vitamin A and vitamin C. Papaya and maize flour contain lutein and zeaxanthin, known as xanthophylls. A good intake of both lutein and zeaxanthin is believed to significantly reduce our risk of developing age-related macular degeneration (ARMD), the most common cause of blindness in America. Flaxseed contain omega 3-fatty acid which is important for life. Biochemical analysis of prepared products revealed that III (50:35:15) incorporated Laddoos, I (50:45:5) incorporated cutlet contain high amount of protein carbohydrate and fat, moderate amount of calcium and good amount of vitamin A. Incorporated products (Laddoos and cutlet) had better quality with respect to nutrition.

Keywords


Green Papaya, Flaxseed, Maize, Papain, Lutein, Zeaxanthin, Xanthophylls, Nutritive Value.

References