Development and Characterization of Papaya Enriched Snack Bars for Diabetes Management

The incidence of diabetes has been increased significantly in recent years attributed to sedentary lifestyle and associated behavioral factors. However, this condition can be effectively managed through targeted modifications in lifestyle and dietary patterns. In response to increased consumer demand for healthier snack foods, this study focused on development and characterization of papaya enriched snack bars providing both energy and functional bioactives simultaneously. Papaya pulp powder and papaya leaf powder were added in different concentrations to formulate papaya-based energy bars (T0-T3). Roasted chickpea powder, apricot paste, and date paste were used as base ingredients. The papaya pulp, papaya leaf and the developed papaya-based bars were evaluated for proximate composition, antioxidant potential, sensory qualities. The bars were also tested for in vitro inhibitory activity of α-glucosidase, α-amylase for the evaluation of antidiabetic potential. The findings indicated a significant difference in the proximate composition, antioxidant and antidiabetic potential of the bars. The bars with added papaya pulp and papaya leaf (T1-T3) had higher levels of ash and crude fiber and better antioxidant activity as compared to the control (To). Amongst bars, T3 showed the highest antioxidant potential determined by DPPH and FRAP assay. The enzymes inhibition activity of bars revealed that T3 was more effective in inhibiting both α-glucosidase and α-amylase indicating the strongest antidiabetic potential. Conclusively, the addition of papaya pulp and leaf powder improved the functional and nutritional properties of chickpea-based bars, without affecting the sensory attributes, indicating their suitability in development of functional snacks.