Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

Abstract

Abstract In nature, papaya is fast-growing, high-yielding, and has a variety of varieties that can produce economically important products on a commercial scale, which can also be blended with other fruits. So, for the utilization of unripe papaya wastage, this study presents candies prepared from unripe papaya using different sweeteners. It helps in the improvement of digestion, due to rich in enzyme papain and composed of several nutritional compositions like Vitamin C and Vitamin A. Sugar-based candy (A) and Honey based candy (B) was prepared with 1.15 kg each of edible portion. Each candy was prepared using similar initial concentrations i.e., 30°Bx and final concentrations of 70°Bx. On alternate days, the syrup’s strength was increased by 10 °Brix TSS, reaching a maximum strength of 70 °Brix TSS. 0.1% of citric acid was added on the basis of sugar syrup initially present when TSS reached to 60°Brix. They were then dried at 60°C for 12 h in a hot air oven. From sensory analysis, honey-based candy was found to be the best product. The result shows that the moisture content, total ash, crude fat, crude fiber, Vitamin C, reducing sugar, Total sugar, crude protein, acidity, pH, and carbohydrate of A and B was found to be 12.35±1.44%, 0.25±0.02%, 0.28±0.06%, 0.46±0.05%, 21.71±7.13 mg/100g, 6.45±0.09%, 29.45±0.95%, 5.94±0.81%, 0.19±0.06%, 6.35±0.11 and 80.38±1.71% respectively. Similarly, 16.03±1.11%, 0.37±0.05%, 0.31±0.07%, 0.56±0.10%, 15.11±4.33mg/100g, 29.64±0.09%, 76.81±0.58%, 6.29±1.21%, 0.14±0.04%, 6.66±0.06 and 76.87±1.04% respectively were found for honey-based candies.