Vol. 6, Issue 6 (2017)
Development and shelf life study of papaya fruit rollups
Author(s): V Saranya, K Uma Devi, Jessie Suneetha W and KB Suneetha
Abstract: Papaya is a promising fruit crop in India which is economically available throughout the year.The present study was conducted to compare thepapaya fruit roll-upsprepared with cabinet dryer and Ezidri food dehydrator. Further study was carried out in order to evaluate the sensory and physico-chemical, microbial attributes at Intial, 6th, 8th and 10th week of storage period at the room temperature using LDPE packaging. The moisture content, TSS, thickness, pH, vitamin C, β-carotene, L* and b* color values ofpapaya fruit roll-ups decreased with increase of storage period at room temperature. The titrable acidity, a* color value and microbial counts were increased during 10 weeks storage. It was concluded that papaya fruit roll-ups dehydrated in Ezidri were superior in sensory, physico-chemical, vitamin C and β-carotene content in comparison with cabinet dried sample during storage.
How to cite this article:
V Saranya, K Uma Devi, Jessie Suneetha W, KB Suneetha. Development and shelf life study of papaya fruit rollups. J Pharmacogn Phytochem 2017;6(6):1420-1424.