Original Research Article I Volume 2 I Issue 1 I 2014

OPTIMIZATION OF INGREDIENTS IN PAPAYA FRUIT BAR

Sujatha Y; Sayantan Bera

Biolife; 2014, 2(1), pp 377-380

DOI:https://doi.org/10.5281/zenodo.7198099

Abstract:

Papaya fruit is an important source of certain vitamins and minerals. The fruit bar is mainly used for the products prepared by dehydration of fruit pulps. To prepare fruit bars, Papaya pulp were first blended in different proportions to standardize parameters like pectin and SMP concentration and then mixture was dried in mechanical dehydrator at 55 ± 2ºC for 8-10h. By using different concentration of pectin, SMP, we observed the main ingredients of Papaya fruit bar which is carbohydrate and water. It is a very good source of vitamin A. By using papaya fruit bar fruit jam, jelly, ice cream, etc food can be processed.

Keywords:

Papaya pulp, pectin, Skimmed Milk Powder, Processed food

References:

 1.      Singh ID (1990) Marketing and utilization. In: Papaya. Oxford and IBH. Pub. Co., New Delhi 175-194.

2.      Chauhan SK, Joshi VK, Lal BB (1993) Apricot-soy fruit-bar: A new protein-enriched product. J Food Sci Tech 30: 457.

3.      Nanjundaswamy AM, Shetty GR, Saroja S (1976) Studies on the development of newer products from mango. Ind Food Packer 30: 95-102.

4.      Broughton WJ, Wong HC (1979) Storage conditions and ripening of chiku fruits (Achras zapota). Scientia Horticulture 10: 377-385

5.      Chia, C. L. et. al. and Tripton, T. V., et. al. AOAC (1970) Official methods of analysis. (15th edn.), Association of Official Analytical Chemists, Washington, DC,  USA....

Article Dates:

Received: 16 January 2014; Accepted: 28 February 2014; Published: 11 March 2014

How To Cite:

Sujatha Y, & Sayantan Bera. (2022). OPTIMIZATION OF INGREDIENTS IN PAPAYA FRUIT BAR. Biolife, 2(1), 377–388. https://doi.org/10.5281/zenodo.7198099