Volume : IV, Issue : VIII, August - 2014

Organoleptic Evaluation of Papaya Incorporated Extruded Products

R. Indra, Mrs. S. Kowsalya

Abstract :

India is devoted to agriculture and lies in forefront for its produce. In order to sustain and utilise agricultural produce, food processing and preservation are important. Processed food products include instant mixes, extruded products and fruit based beverages. The studies on Ready to Prepare products with respect to extruded products are more. Yet studies on extrudedproducts incorporating fruits/ vegetables are less. Hence a study on “Organoleptic Evaluation of papaya incorporated Extruded Products” was conducted with the objective to develop and evaluate a mix incorporated with papaya and extruding the same. The organoleptic evaluation was done using five point rating scale. Papaya incorporated at five per cent was judged best among the incorporations. Theproximate and vitamin content were analysed for best accepted incorporations. The quality characteristics like cooked weight, rehydration ratio, cooking time were also evaluated. Cooked weight increased and cooking time decreased after dry roasting raw extruded products.

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

R.Indra, Mrs.S.Kowsalya Organoleptic Evaluation of Papaya Incorporated Extruded Products Indian Journal of Applied Research, Vol.4, Issue.8 August 2014

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