Effects of papaya (Carica papaya L.) seed supplementation on quality attributes, adsorption capacities, and in vitro starch digestibility of wheat bread

This study was aimed at preparation of wheat breads supplemented with papaya seed (PS) with addition levels varying from 1 to 7%, and effects of supplementation on physicochemical properties, phenolic compounds, absorption capacities, in vitro starch digestibility and sensory attributes were evaluated. Overall, PS supplementation levels from 1 to 7% had improved nutritional components, bioactive compounds, antioxidant activities and NO2− ion, cholesterol and bile acid absorption capacities of supplemented breads. Moreover, PS supplementation showed concentration-dependent decreases in glucose release response during various in vitro starch digestion intervals. Overall, 3% PS-supplemented breads exhibited better scores for sensory attributes with excellent overall acceptability. Hence, PS-supplemented breads up to 3% addition level could be utilized as convenience food and vehicle of improved nutritional status with health beneficial bioactive compounds. Moreover, supplementation of papaya-derived PS led to improvement of functional properties of breads as valuable source of bioactive compounds and functional properties.