ArticleFoods (Basel, Switzerland)2021
Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Optimization of Gluten-Free and Low-GI Crispy Cookies From Agrowaste Flours Using Nutritional Sweetener and Lecithin: A Qualitative and Functional Assessment.International journal of food science · 2026Article
- Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity.Biomolecules · 2024Review
- High-Value Compounds in Papaya By-Products (Plants (Basel, Switzerland) · 2024Article
- Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Nutrients · 2022Article
- Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions.Foods (Basel, Switzerland) · 2022Review
- Substituting Whole Wheat Flour with Pigeon Pea (Foods (Basel, Switzerland) · 2022Article
- Lab Scale Extracted Conditions of Polyphenols from Thinned Peach Fruit Have Antioxidant, Hypoglycemic, and Hypolipidemic Properties.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. The results showed that a particle size of UPP was 140.8 ± 2.1 µm, which contained polyphenolic compounds, dietary fiber and demonstrated ferric reducing antioxidant power (FRAP). Compared with wheat flour, UPP had higher values of water absorption index, water solubility index and swelling index and lower level of amylose. In the cholesterol-reducing effect, UPP decreased the formation of cholesterol micellization and bound bile acids. Interestingly, incorporation of 5-20% UPP into pancakes could decrease the glucose release with a concomitant increase in the percentage of undigestible starch. The hardness and chewiness of pancake was increased with a higher amount of UPP (10-20%). The results suggest that UPP from fruit processing waste can be regarded as a promising functional ingredient to incorporate with pancakes.
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Registered trials
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