Vol. 7, Issue 4 (2018)

Author(s):
Ankit Kannaujiya, DS Bunkar, DC Rai, Uday Pratap Singh and Vikas Patel

Abstract:
Intensification of use of fruit such as papaya (Carica papaya L.) is expected to minimize losses and support food diversification programme. The objective of this research was to optimize the ingredients and process condition in papaya candy production. This research was divided into three steps namely formula optimization using statistical design techniques, process optimization using response surface methodology, and final product and microbial analysis. Papaya is of explicit quality with great nutritional, medicinal, organoleptic, economic and traditional importance. It is available in plenty during a particular season but all have not been utilized to desired extent. Beside available traditional food products, it could be utilized in development of fast moving consumer food like RTS beverage. However, Consumer trend towards papaya products emphasize the need of its value enhancement with fortification of novel ingredients to promote it as a high valued product. The formula and process optimization was based on sensory parameter using 9 point hedonic rating test involving a semi-trained panel consisting of 6 judges of different age groups having different eating habits were constituted to evaluate the quality. The results showed that optimum formula was a formula with 92.919% papaya Pulp, 68.788% sugar, and 2.795% pectin. The pulp was manually pulped with help power mixer then cocked in open pan on 95 to 105 ^OC, 20 minutes. Analysis of papaya candy made with optimum formula and process showed that papaya candy had hardness, gumminess, chewiness, resilience, moisture, sugar, ash, total phenolic compound, DPPH (RSA), and Ascorbic Acid of 7.887gf, 1.867, 0.328, 0.089, 41.90 ± 0.2, 69.72 ± 0.39, 0.33 ± 0.01, 0.24 ± 0.01, 31.71 ± 0.2, and 30.56 ± 0.1, respectively.