Foxtail millet biscuits with papaya fruit pulp as sugar substitute were studied with an aim to increase antioxidant properties. Different formulations of 0%, 25%, 30% and 35% papaya pulp were prepared. Addition of papaya fruit pulp to foxtail millet biscuits increased color, texture, low hardness at first bite and mouth feel. Physical properties of biscuits such as weight, thickness and bulk density decreased with increase in papaya pulp addition, whereas diameter and spread ratio increased with increase in papaya incorporation. Based on sensory and physical properties, 35% papaya fruit pulp incorporated foxtail biscuits were analyzed for chemical composition and antioxidant properties compared with sugar-added foxtail millet biscuits as a control. Nutritional evaluation of biscuits revealed that 35% addition of papaya pulp increased ash and decreased protein, iron, zinc and copper; there was no significant difference in fat and moisture content. Antioxidant properties such as total carotenoids, total phenolic content and radical scavenging activity were increased with the addition of papaya fruit pulp to the foxtail millet biscuits. It can be further explored for producing more papaya-based therapeutic products to benefit consumers.

中文翻译：

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粟和木瓜果饼干的研制与评价

研究了以木瓜果肉作为糖替代品的狐尾小米饼干，旨在提高抗氧化性能。制备了 0%、25%、30% 和 35% 木瓜果肉的不同配方。将木瓜果肉添加到谷子饼干中，增加了颜色、质地、低硬度和口感。饼干的重量、厚度和堆积密度等物理特性随着木瓜果肉添加量的增加而降低，而直径和铺展率随着木瓜添加量的增加而增加。基于感官和物理特性，与作为对照的添加糖的小米饼干相比，分析了 35% 木瓜果肉掺入狐尾饼干的化学成分和抗氧化性能。饼干的营养评价显示，添加35%的木瓜果肉，灰分增加，蛋白质、铁、锌和铜减少；脂肪和水分含量没有显着差异。随着木瓜果肉添加到谷子饼干中，抗氧化特性如总类胡萝卜素、总酚含量和自由基清除活性增加。可以进一步探索生产更多以木瓜为基础的治疗产品，以造福消费者。