Nutritional and functional evaluation of innovative processed cheese using papaya pulp

Abstract

Over the past few decades, nutrition and nutritious care have added broad clinical and scientific attention, where increased information on clinical nutrition and metabolism for chronic and acute diseases has led to rapid progress in the advance and clinical application of nutritional care. Currently, increasing demand for functional foods has gained popularity among healthy circles, which play a major role in preventing or reducing some disease risks, besides providing the basic nutritional aspect. As far as we know, this is the first article that produces processed cheese using papaya fruit pulp as a naturally sweet flavor at levels 5, 10, and 15%. Papaya increased the functionality of high-quality and nutritionally processed cheese, improving vitamins (especially K, C A), minerals (K) and antioxidants (β-carotene, TPC). Further, most chemical properties decreased slightly according to papaya ratios, the reductions were greater in Na and Na/K contents, but in contrast, K and total fiber levels increased. The best was 15%, which had the highest overall sensory, flavor properties, easier to spread and more acceptable than other formula samples. In conclusion, adding papaya to processed cheese did not negatively affect its properties and can be presented to consumers as a nutritious functional product with numerous amazing health benefits. Thus, it can be widely recommended for enhancement in other dairy products. This work aims to develop an innovative flavored-processed cheese supplemented with ripe papaya fruit pulp extract and evaluate chemical, nutritional and sensory properties to improve nutrition, and health benefits and provide a solution to nutritional deficiency.