Browsing by Author "Singh, Gaurav Pratap"
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ThesisItem Open Access Development of Value-Added Jaggery Using Papaya(Carica papaya)leaves powder.(Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras, Hindu University Varanasi, 2022) Singh, Gaurav Pratap; Rai, D. C.The experiment was carried out during 2020-2022 session at Department of Dairy Sciences & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University to develop value added jaggery using the powder produced from Carica papaya leaves. Papaya leaves were dried at different temperatures using Tray Drying with Solar Drying as control. the leaves powder having best antioxidant activity was selected for further process. Value added jaggery was prepared using traditional method of jaggery preparation with various concentration of papaya leaves powder. The final samples were analysed on various parameters. According to the results powder obtained from the treatment X3 and value added jaggery of treatment T6 has the highest inhibition activity. As the concentration of papaya leaves powder increased the antioxidant property got improved. In comparison to control treatment the treatment T2 showed the best sensory characteristic. The overall acceptability of optimized treatment was 7.76 respectively. The texture profile analysis showed improved trends with value addition. The optimized treatment has 39110g hardness, 0.09 cohesiveness, 0.66mm springiness, 2211g chewiness and 2917g gumminess. Papaya leaf powder and jaggery are itself nutritious product and their combination enhances their nutritional property further. The attributes of this product will not only improve the health of consumers but will also give a lifeline to a traditional Indian confectionary which is losing hope in front of lucrative yet nutritionally inferior products.