Abstract
Experiments were conducted to investigate the effect of different processing methods, citric acid levels and packaging materials on physico-chemical and sensory quality of fresh as well as stored papaya candy. The finished products were packed in three packaging materials viz glass jars, PET jars and PP pouches and stored at room temperature for quality evaluation at 30, 60 and 90 days interval. The study revealed that vitamin-C content of fresh and Stored candy samples decreased with increase in citric acid level for all processing methods and packaging materials. Ascorbic acid of samples packed in PET jars were found to be higher than PP pouches and glass jars respectively at the same level of citric acid. Samples prepared by first processing method exhibited the highest overall sensory scores for samples packed in PET jar, PP pouches and glass jar respectively after 90 days of storage at the level of 0.75% citric acid. It was concluded that first processing method gave better products after 90 days of storage followed by second and third processing methods at the level of 0.75 percent citric acid level packed in PET jar. The PET jar was found suitable packaging material for storage of papaya candy.
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