文章基本信息

标题：Studies on Physio-Chemical Properties of Value Added Herbal Papaya (Carica papaya L.) Candy
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作者：Konche Jahnavi ; Saket Mishra
期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2020
卷号：39
期号：33
页码：95-101
DOI：10.9734/cjast/2020/v39i3331024
语种：English
出版社：Sciencedomain International
摘要：A field experiment was conducted during year 2019-2020 at the Post Harvest Laboratory of Horticulture Department, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, TechnologyandSciences, Prayagraj to study “Studies on physio-chemical properties of value added herbal papaya (Carica papaya L.) candy”. The experiment was conducted in Randomized Block Design with ten treatments, replicated thrice. Total number of treatments were ten viz. (T0 (Control)- 70% sugar), (T1-Raw papaya + 70% sugar + 0.5% tulsi),( T2 -Raw papaya + 70% sugar + 1.0% tulsi), (T3 -Raw papaya + 70% sugar +1.5% tulsi), (T4 -Raw papaya + 70% sugar + 0.5% cardamom), (T5 -Raw papaya + 70 % sugar + 1.0% cardamom), (T6 -Raw papaya + 70 % sugar + 1.5% cardamom), (T7 -Raw papaya + 70% sugar + 0.5% lemon grass), (T8 -Raw papaya + 70% sugar + 1.0% lemon grass) and (T9 -Raw papaya +70% sugar + 1.5% lemon grass). The treatment T6 (Raw papaya + 70 % sugar + 1.5% cardamom) was found superior in respect of parameters like total soluble solids (85.78 °Brix), Titrable acidity (1.29), PH (5.05), flavour score (9.00), taste score (9.00) and overall acceptability score (8.50). Benfit-cost Ratio was found highest (1.64) in the treatments (T1 - Raw papaya + 70% sugar + 0.5% tulsi), (T2 - Raw papaya + 70% sugar + 1.0% tulsi), (T3 - Raw papaya + 70% sugar +1.5% tulsi) and (T7 -Raw papaya + 70% sugar + 0.5% lemon grass).
关键词：Herbal Papaya candy;sugar;tulsi;cardamom and lemon grass.