INDIAN JOURNAL OF PURE & APPLIED BIOSCIENCES

ISSN (E) : 2582 – 2845

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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 5
First page : (229) Last page : (236)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7604

Development of Cereal Flakes from Papaya (Carica papaya L.) and it’s Quality Evaluation During Storage

Surekha Attri, Anju K. Dhiman, K. D. Sharma and Hamid*
Department of Food Science and Technology
Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173230, India
*Corresponding Author E-mail: hamidfst6789@gmail.com
Received: 29.06.2019  |  Revised: 30.07.2019   |  Accepted: 8.08.2019  

 ABSTRACT

In the present investigation, various treatment combinations were optimized for the preparation of papaya fruit flakes. For the standardization of papaya cereal flakes three different recipes were tried with various combinations of papaya pulp, maida flour (100 %), corn flour (100 %), maida flour and corn flour in combination (70:30) for the development of papaya cereal flakes. Papaya cereal flakes prepared by using different combinations of both flours were compared on the basis of sensory evaluation with standard recipe in which maida was used. Papaya cereal flakes (T3) prepared using papaya pulp- 2.5 Kg, maida and corn flour in 70:30 ratio -(220.5 +94.5) g, sucrose- 150 g, glucose-150 g, pectin- 3.65 g, water- 250 ml, CaCO3-3 g was rated best on the basis of sensory evaluation. Further the prepared product were packed in aluminium laminated pouches and stored for 6 months under ambient temperature conditions. The various quality characteristics such as moisture, total soluble solids, titratable acidity, ascorbic acid, total sugars, reducing sugars, ash, fibre and carotenoids, were analyzed at 0, 3 and 6 months interval. The stored papaya-cereal flakes had better quality in terms of color, flavor, texture, overall acceptability and also have better retention of all quality characteristics at ambient temperature conditions. Thus papaya-cereal flakes could be stored successfully without any significant changes in quality characteristics at ambient temperature conditions for 6 months in aluminium laminated pouches.

Keywords: Papaya-cereal flakes, Nutritional value, Carotenoids, Storage quality evaluation.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Attri, S., Dhiman, A.K., Sharma, K.D. & Hamid, Development of Cereal Flakes from Papaya (Carica papaya L.) and it’s Quality Evaluation During Storage, Ind. J. Pure App. Biosci.7(5), 229-236. doi: http://dx.doi.org/10.18782/2320-7051.7604




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