Development and Standardization of Carica papaya Powder Incorporated Food Products

Abstract

The present study was carried out during the academic year 2020-2021 in the Food Processing and Quality Control Lab in the Department of Home Science at V. V. Vanniaperumal College for Women, Virudhunagar, Tamil Nadu. Antioxidant is a substance that delays, prevents or removes oxidative damage and improve the immune power. Papaya consumption improves the immune power of the human being and decreases the antioxidant deficiency. Papaya has very poor keeping quality. Drying is a solution offered to overcome the post-harvest losses and improves the shelf-life. The research revealed that the raw and ripen papaya powders prepared by using cabinet dryer contained 50% and 66.6% of antioxidant activity respectively. The raw and ripen papaya powders prepared by using freeze dryer contained 69% and 87% of antioxidant activity respectively. It is concluded that the ripen papaya powder prepared by using freeze dryer contained more antioxidant activity. Even though the antioxidant activity is higher in the papaya powder prepared by using freeze drying but output of the papaya powder was low yield. So, it is concluded from the study that the ripen papaya powder prepared by using cabinet drying can be utilized for developing new food products. The selected Carica papaya powder was incorporated into the biscuit, milk shakes and milk kova at 2%, 4% and 6% level by using replacement method.