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Abstract
In the present study, pre-treatments have been standardized for the preparation of intermediate moisture products from papaya viz. osmotically dried slices and candy. Out of various treatments tried, the pretreatment consisting of blanching of fruit slices for 1 minute with 0.2% citric acid followed by dipping in 0.2% KMS for 20 minutes was standardized. Osmotically dried papaya contained 5.6% moisture, 55oB TSS, 0.26% acidity, 16.4mg/100g ascorbic acid and 1395.46 pg/100g carotenoids whereas candied papaya contained 16.13% moisture, 46.8oB TSS, 0.12 % acidity, 16.5mg/100g ascorbic acid and 1543 mg /100gm carotenoids content. A slight increase in moisture and reducing sugar took place whereas decrease in total sugar, ascorbic acid and carotenoids was noticed during storage. The developed products remained shelf-stable for 6 months at ambient temperature with minimum changes in their physico-chemical and sensory at ributes.
Keywords: Papaya, Carica papaya L., intermediate moisture foods, pre-treatments, osmotic dehydration
Papaya (Carica papaya L.), a member of the small family Caricaceae is cultivated in all the tropical and sub-tropical countries of the world. It is the fif h most important fruit crop in India with a production of 5639.30 thousand tons from an area of 133.36 thousand hectares (NHB, 2013). The commercial importance of fruit is due to its high nutritive and medicinal value being a rich source of antioxidants, carotenoids, vitamin C and vitamin B (Rajarathnam, 2010). Fruits provide plenty of soluble dietary fiber, which helps in the reduction of cholesterol and fats from the body and to get relief from constipation as well. Mineral composition of the papaya fruit mainly comprises of potassium and magnesium along with calcium, iron, manganese, phosphorus and zinc (Hardission et al. 2003). Af er ripening, the papaya fruit sof ens immediately leading to transportation losses up to 40 per cent, therefore fruit requires conversion into processed products, to ensure extended availability throughout the year. (Rajarathnam, 2010). But, perishable nature and flat odor of papaya limit its commercial processing, though different authors have reported its processing into various value added products viz. jam, jelly, beverages, dried products, etc. Further, osmotic drying help to improve some nutritional, organoleptic and functional properties of the fruit and vegetables (Sutar and Sutar, 2013). Enzymatic and oxidative browning is prevented as the fruits pieces are...