Standardisation for Preparation and Storage Stability of Papaya (Carica papaya) Candy

Ashish

Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Science, India.

Pragya Shrivastava

Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Science, India.

V. M. Prasad

Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Science, India.

Yash Kumar Singh *

Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Science, India.

*Author to whom correspondence should be addressed.


Abstract

The lab experiment was conducted in the year 2021-2022 at Post Harvest Lab, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, in order to Standardisation for preparation and Storage Stability of Papaya Candy (Carica papaya) to evaluate the physico- chemical properties and consumers acceptability of different treatments Quality Characters. From the above experiment T7 (1Kg papaya slice + sugar syrup @75o B + Ginger extract@5%) showed better results in combination. Total soluble solids (T.S.S.), Total titratable acidity, Ascorbic acid content, Reducing sugar, non-reducing sugar, Total sugar, sensory evaluation of candy, Colour, Texture, Flavour, Taste, Overall acceptability whereas minimum was observed in T0 (1Kg papaya slice + sugar syrup @75o B +Control).

Keywords: Papaya, analysis of variance, mean performance, quality characters, sensory evaluation of candy


How to Cite

Ashish, Pragya Shrivastava, V. M. Prasad, and Yash Kumar Singh. 2023. “Standardisation for Preparation and Storage Stability of Papaya (Carica Papaya) Candy”. International Journal of Environment and Climate Change 13 (10):1110-17. https://doi.org/10.9734/ijecc/2023/v13i102760.

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