A study on the preparation and utilization of papaya (Carica papaya) powder

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dc.contributor.advisorShukla, Pushpa
dc.contributor.authorChauhan, Monika
dc.date.accessioned2019-06-18T05:33:06Z
dc.date.available2019-06-18T05:33:06Z
dc.date.issued2004-06
dc.description.abstractThe present study was undertaken with the two varieties of papaya (Carica papaya) i.e. Pant papaya I and Pant Papaya II,ss which were dried by two different methods i.e. sun drying and oven drying. Study revealed that sun dried powder of Pant Papaya II variety contained slightly higher values for moisture (8.0%), fat (3.75%), fiber (2.44%), ash (5.05%) & carbohydrate (75.73%) than the sun dried powder of Pant Papaya I while sun dried powder of Pant Papaya I variety contained higher values for protein (6.71%) and energy (361.25 kcal/00g) than sun dried powder of Pant Papaya II. In case of oven dried powder, values for moisture (8.25%), protein (6.56%), fat (3.5%), carbohydrate (74.78) and energy (356.86 kcal/100g) were found to be higher in Pant Papaya II variety than in Pant Papaya I variety and the values for fiber (2.8%) and ash (5.25%) were higher in case of Pant Papaya I variety than in Pant Papaya II variety. -carotene content of oven dried papaya powder of pant papaya I variety was found to be highest i.e. 2256.75 g/100g & lowest content was found in case of sun dried powder of Pant Papaya II i.e. 2212.0 g/100g. The oven dried papaya powders of both the varieties were utilized to prepare two food products i.e. Kheer mix and Vermicelli in different combinations with other ingredients like rice, refined wheat flour, sugar and cow’s milk. All the combinations of both the products were found to be acceptable as their sensory scores ranged from 7.6 to 8.2 for Kheer and 7.4 to 7.6 for Vermicelli on Hedonic Scale. The -carotene content was analyzed in the formulated products and it was found that in case of Kheer and Vermicelli (both) the product C were containing highest amount of - carotene i.e. 81.27 g/100g and 82.52 g/100g, respectively. Storage analysis for the content of -carotene was also done in all the papaya powders and significant decrease was noticed within 45 days of storage in all the powders.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810108910
dc.keywordsfood preparation, papayas, Carica papaya, food products, powdersen_US
dc.language.isoenen_US
dc.pages154en_US
dc.publisherG.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)en_US
dc.research.problemPapayasen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeFood Preparationen_US
dc.these.typeM.Scen_US
dc.titleA study on the preparation and utilization of papaya (Carica papaya) powderen_US
dc.typeThesisen_US
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