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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 1879-1887
DOI: https://doi.org/10.20546/ijcmas.2018.710.216


Standardization of Predrying Treatments for the Production of Papaya Fruit Powder and Its Utilization in the Development of Instant Halwa Mix
Surekha Attri*, Anju K. Dhiman, K.D. Sharma, Preethi Ramachandran and Hamid
Department of Food Science and Technology, College of Horticulture, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP)-173230, India
*Corresponding author
Abstract:

Papaya fruit was used for the production of best quality powder by using low cost technology. Various treatments were standardized prior to drying of the shreds of papaya and among these treatment T2 i.e. by steam blanching of shreds for 3 minutes and dipping in 0.2 per cent KMS followed by immediate cooling. The pre-treated shreds were then dried in mechanical dehydrator at 55±2 °C and then converted into powder by grinding in mixer cum grinder. The powder prepared by treatment T2 had high β-carotene (4403.58 µg/100g) and ascorbic acid (55.48 mg/100g) content as compared to other pre-treatments. Further the powder was prepared by best selected pre-treatment and stored for six months. With increase in storage period of six months, there was very less degradation in nutritional components such as ascorbic acid (from 55.48 to 46.12 mg/100 g) and β-carotene (from 4400.73 to 3786.33 µg/100 g). After this the instant halwa mix was prepared by using papaya powder and sugar in a ratio of 1:1. It was found to have better nutritional as well as sensory attributes and was most acceptable by the panellist.


Keywords: Papaya (Carica papaya L.), Caricaceae, Halwa
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How to cite this article:

Surekha Attri, Anju K. Dhiman, K.D. Sharma, Preethi Ramachandran and Hamid. 2018. Standardization of Predrying Treatments for the Production of Papaya Fruit Powder and Its Utilization in the Development of Instant Halwa Mix.Int.J.Curr.Microbiol.App.Sci. 7(10): 1879-1887. doi: https://doi.org/10.20546/ijcmas.2018.710.216