International Journal of Engineering, Science and Mathematics

The objective of present study was to develop namkeen incorporated with composite papaya seed flour (PSF). The idea behind using papaya seeds was to re-utilize the waste, which is generally discarded. Papaya seeds being rich in protein can be explored as an ingredient in making protein enriched products. The namkeen prepared from composite PSF was baked, keeping in mind the ill effects of fried foods and the rising concern of people over lifestyle disorders. Two namkeen samples (i.e. test sample and control sample) were prepared. The test namkeen sample contained PSF and gram flour while the control sample contained buckwheat flour and gram flour. The namkeen was standardized using different formulations. On collating the sensory evaluation test results, it was observed that the taste, texture and the overall acceptability mean scores differed significantly (p<0.05). The mean acceptability scores for Sample-A (namkeen sample with PSF) was more acceptable than control sample (namkeen without PSF). Namkeen prepared from composite PSF could be a boon to savoury industry by adding variety to the shelf. More research could be done so as to mask the dark colour of PSF in the product by processes like frying etc.