Quality Assessment of Tutty Fruity from Lanced Papaya
Effect of Lancing on Tutty Fruity Quality
- Editore:
LAP Lambert Academic Publishing
- EAN:
9783659373329
- ISBN:
365937332X
- Pagine:
- 52
- Formato:
- Paperback
- Lingua:
- Tedesco
Descrizione Quality Assessment of Tutty Fruity from Lanced Papaya
Papaya (Carica papaya L.), is a tropical fruit widely cultivated in most countries mainly for fresh fruit consumption. It is consumed as a part of breakfast dessert, fruit salad and is also used in soft drinks, jams, ice-cream flavouring, crystallized fruit, canned cubes and juice. Papaya fruit is a rich source of nutrients such as pro vitamin A, carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre. Papaya skin, pulp and seeds also contain a variety of phytochemicals, including natural phenols. It has been observed the lanced papaya is low in sugar value hence not so sweet for direct consumption. With regard to efficient utilization of lanced Papaya, study was carried on preparation of tutty-fruity and also to improve the viability of papaya marketing. Tutty-fruity is made from unripe papaya and contains substantial quantum of sugar. It is used as an additive in ice-cream and many sweets, paan masalas, fresheners and is a mass consumption item across the country. Tutty-fruity was prepared from both lanced and unlanced papaya by adopting fast and slow - processes and the quality was assessed by evaluating physical, chemical and organoleptic properties.
