Influence of dark and light colours of Carica papaya leaves on physical properties and sensory acceptability in crackers

Abstract

Papaya (Carica papaya) leaves have been used traditionally in treating a wide range of ailments. The leaves contain appreciable amount of nutritional components (protein, fibre, carbohydrate, minerals) and phytochemical compounds. This study was conducted to determine proximate compositions, texture, and sensory properties of crackers as influenced by dark and light colours of papaya leaves. The dark and light colour of leaves were incorporated separately in crackers at 0.5%, 1.0%, and 1.5% of flour substitution. The cracker without papaya leaves powder served as control. The colour attributes that were lightness (L∗), redness (a∗), and yellowness (b∗) were determined using chromameter, while texture properties were determined using a texture analyser. The proximate compositions of crackers (moisture, ash, fat, protein, and carbohydrate content) were determined using AOAC methods. The results showed that the proximate compositions of crackers were not significantly different between crackers containing dark and light colour leaves. The L∗, a∗, and b∗ values of crackers containing dark or light colour leaves decreased during storage. Similarly, the hardness and fracturability of crackers were decreased during storage. Hardness and fracturability values of crackers containing dark leaves were found higher than crackers with light leaves. In sensory evaluation, there was no significant differences in flavour, bitterness, crispiness, hardness, and overall acceptability among control and crackers with dark or light color leaves. In conclusion, the incorporation of dark and light colours of papaya leaves in crackers within 0.5% to 1.5% level did not significantly influence physical and sensory properties of the crackers while but improved some nutritional compositions in the crackers.