Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers

The present study evaluated the effect of the addition of papaya seed flour (Carica papaya) on technological and sensory quality of hamburgers. Four treatments were prepared, as follows: control (0% flour), T1 (1% flour), T2 (2% flour), and T3 (3% flour). The flour was characterized by having a high content of protein and fiber. A significant increase in cooking yield and moisture retention, and a reduction in hamburger shrinkage was observed as the level of flour increased. The addition of 1% flour did not change the instrumental color of the hamburgers, and no sensory changes were observed up to 2% addition. It can be concluded that the addition of papaya seed flour is a viable way of improving the technological characteristics without impairing the sensory quality of the hamburgers.