Effect of Different Processing Methods on Quality of Fresh and Stored Papaya Candy

Chauhan Neelesh; Samsher; Singh Papu; Singh B.R.; Singh Jaivir

Volume : III, Issue : X, October - 2014

Effect of Different Processing Methods on Quality of Fresh and Stored Papaya Candy

Chauhan Neelesh, Samsher, Singh Papu, Singh B. R. , Singh Jaivir

Abstract :

The study revealed that the moisture content increased with citric acid levels in case of all three processing methods. The values of moisture content increased with citric acid levels in case of all three processing methods. The values of moisture content were found to have decreased after 30, 60 and 90 days of storage. The data showed that the samples packed in PET jars underwent decline in moisture content than the samples packed in PP pouches. The TSS decreased with increase in the level citric acid in tall samples. The TSS was fund to be higher than PP pouches and glass jars respectively at the same level of citric acid. Acidity of fresh samples prepared by first and third processing method at all levels of citric acid. Data obtained for owning index after 30, 60 and 90 days of storage indicated that in case of all samples, the values increased for processing method. The samples having citric acid levels of 0.5%, 0.75% and 1.0% prepared with first processing method had moisture content values of 16.04% and 16.38%, 16.68 and 16.74%, 17.80% and 17.87% respectively after 90 days of storage in PET jars and PP pouches.