Standardization of Technology for Preparation of Candy from Ripe Papaya (Carica papaya Linn.) Fruits

Author: Nilam, V. Patel*, J.M. Mayani, Dev Raj and T.R. Ahlawat

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Abstract

The aim of this research experiment is to develop osmotic dehydrated candy from ripe papaya by utilizing of ripe papaya for its excellent nutritional value. Value addition from ripe papaya is negligible hence it is utilized for the preparation of osmotic dehydrated product. The present study was carried out for preparation of candy from ripe papaya (Carica papaya Linn.) fruits cv. Taiwan Red Lady by osmosis using different treatments viz, osmosis in 500 g, 750 g and 1000 g sugar/kg pieces as well as 50°B, 60°B and 70°B TSS sugar syrup/kg pieces followed by air dehydration. The observations for physico-chemical as well as organoleptic properties of candy were studied at interval of two months up to 6 months and data were analyzed in Completely Randomized Design with four repetitions. The results revealed that the mass transfer out and mass transfer in of papaya candy were increased gradually during osmotic treatment up to four days. During storage of six months at ambient condition t

Keywords

Candy, Osmosis, Osmotic-dehydration, Papaya, Papaya Candy, Storage.

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