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September 10, 2025NativaOpen Access

Use of Peach Palm Flour in the Formulation of a Papaya Paste

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This study demonstrates improved sensory characteristics and nutritional value in papaya products, highlighting the role of functional ingredients.

The formulation with 10% peach palm flour achieved the highest sensory acceptance scores for color and flavor.
Protein content increased significantly from 0.3% to 2.2% by incorporating peach palm flour, enhancing nutritional value.
The product was microbiologically stable for 45 days, with less than 1.0 log CFU/g of aerobic mesophilic bacteria.
87% of consumers indicated they would consume the product frequently, noting its overall acceptability.

Samaniego-Puertas et al. (2025) studied this question.

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This study demonstrates improved sensory characteristics and nutritional value in papaya products, highlighting the role of functional ingredients.