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USE OF PEACH PALM FLOUR IN THE FORMULATION OF A PAPAYA PASTE
Journal
Nativa
ISSN
2318-7670
Date Issued
2025-08-04
Author(s)
Samaniego Puertas Verónica Beatriz
Escuela Superior Politécnica del Chimborazo
Mario Antonio García
Daliannis Rodríguez
Alicia Casariego
Abstract
The incorporation of functional ingredients into processed foods represents a promising strategy to enhance their nutritional and sensory profiles. This study evaluated the effect of adding peach palm (Bactris gasipaes Kunth) flour on the physicochemical, functional, microbiological, and sensory characteristics of a papaya (Carica papaya L.) paste. Four formulations were developed with increasing concentrations of peach palm flour (10, 20, 30, and 40% w/w).
The 10% formulation showed the highest sensory acceptance, with mean scores of 6.78 for color, 6.67 for odor, 6.89 for flavor, and 6.78 for texture (7-point hedonic scale). This formulation also showed a significant increase in protein content (from 0.3% to 2.2%) and fat content (from 0.1% to 1.6%), along with a reduction in carbohydrate content (from 72.6% to 69.8%), compared to the control, without compromising sensory perception. The product remained microbiologically stable (<1.0 log CFU/g for aerobic mesophilic bacteria and molds/yeasts) for 45 days at 15–20 °C. A total of 87% of consumers reported that they would consume the product “always” or “often”, confirming its acceptability.
These findings support the use of peach palm flour as a value-adding ingredient in tropical fruit-based functional products.
Keywords: Bactris gasipaes Kunth; Carica papaya L.; functional snacks; nutritional improvement; tropical fruit products.
The 10% formulation showed the highest sensory acceptance, with mean scores of 6.78 for color, 6.67 for odor, 6.89 for flavor, and 6.78 for texture (7-point hedonic scale). This formulation also showed a significant increase in protein content (from 0.3% to 2.2%) and fat content (from 0.1% to 1.6%), along with a reduction in carbohydrate content (from 72.6% to 69.8%), compared to the control, without compromising sensory perception. The product remained microbiologically stable (<1.0 log CFU/g for aerobic mesophilic bacteria and molds/yeasts) for 45 days at 15–20 °C. A total of 87% of consumers reported that they would consume the product “always” or “often”, confirming its acceptability.
These findings support the use of peach palm flour as a value-adding ingredient in tropical fruit-based functional products.
Keywords: Bactris gasipaes Kunth; Carica papaya L.; functional snacks; nutritional improvement; tropical fruit products.