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Development Of Intermediate Moisture Papaya (Carica Papaya L.) Chunks

Manju, Ms. (2007) Development Of Intermediate Moisture Papaya (Carica Papaya L.) Chunks. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A study was under taken to develop ready to eat intermediate moisture papaya chunks from ripe papaya fruits using various methods and their comparisons. CaCl2 was an effective dipping treatment prior to osmotic dehydration of papaya chunks to get better texture and helped to allow more solid gain in the product, if dipping time is for short duration. The soaking solution comprising of combined humectants (sucrose and glycerol) and preservatives (KMS and potassium sorbate) improved the physicochemical properties of the end product (IM papaya chunks) as compared to control sample (without treatment). The results revealed that hot air drying at optimum temperature has great influence on the physicochemical properties of the end product. As pretreated papaya chunks kept for drying at optimum hot air temperature, the moisture content of the IM papaya chunks decreased faster as compared to control sample. The lightness and hue of the IM papaya chunks increased and this could be correlated to the enhancement of total carotenoids due to pretreatments further drying at optimum hot air temperature. Sugar content also increased in the IM papaya chunks due to influence of pretreatment followed by hot air drying at optimum temperature, which ultimately resulted in the reduction of moisture content. At the optimum hot air temperature of 65 °C, the IM papaya chunks showed the best colorimetric results, reasonably intermediate moisture content, as well as good retention of total carotenoids and ascorbic acid.
Uncontrolled Keywords: papaya ripe papaya fruit intermediate moisture sensory characteristics physicochemical characteristics
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2007 09:17
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1401

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