Development and Evaluation Of Nutritious Mix Incorporating Papaya
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Date
2011
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Abstract
ugffik the second largest producer o f fruits and vegetables in
yet the post-harvest losses seem to be 30 to 40 per
ct0tliese types of losses could be diverted to produce the
ancHsed foods rich in macro and micro nutrients to avoid
undemutrilion. Papayas are available throughout the year, yet
adf utility the processed foods are limited. Hence the study
fiS undertaken with the broad objective o f d e v e lo p in g
nutritious mix and extruded products based on locally available
Ingredients with wheat flour as the base incorporating
tiped papaya in dried form (2.5 to 10 per cent). Q u a lity
characteristics, nutrient analysis and microbial lo a d were
analysed for the best accepted products. The results o f quality
characteristics reveaied that the wettabiiity, cooked weight,
rthydratlon ratio and percentage water in rehydrated
Increased after dry roasting of the best accepted extruded
products in the raw form. The protein content of standard manual
noodles (W.3g per WOg) was found to be better than the other
accepted incorporations, the vitamin and mineral co n te n t of
the incorporated products were superior to the s ta n d a rd
"liui/uirfs. The to ta l in ic ro b ia i load was beiow t iio uiS
tpecilieations. The cost o f the developed p ro d u c ts were
iKonoinical than the commercial formulae.