Study on the Utilization of Paneer Whey as Functional Ingredient for Papaya Jam (original) (raw)
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Physico-Chemical Analysis of Protein Fortified Papaya Jam
Vegetarian food products content less protein source compare to non-vegetarian. Protein fortification is one of the option can be chosen to fulfil protein needs of the vegetarian consumer. Papaya Jam was fortified with protein isolate from soy bean with amount of 5%. The analysis of physico-chemical analysis was done using Association of Official Agricultural Chemist (AOAC) official methods of analysis. The physico-chemical analysis of protein fortified papaya jam showed that the product had 31.07± 0.20 % moisture contents, 68.00 ± 0.54 % Total Soluble Solid, 0.49 ± 0.02 % of acidity, 3.27± 0.52 in pH, 31.30± 0.10 mg/100g ascorbic acid content, 53.60 ± 0.18 % total sugar amount, 33.60± 0.78 % reducing sugar, 2.81± 0.08 mg/100 total carotenoid, 0.540.54 ± 0.02 mg/100g total phenol, and 5.43 ± 0.06 % dwb of crude protein content. The physico-chemical of protein fortified papaya jam found still in the range of jam standard standardized by FAO and previous research results for physico-chemical analysis of jam.ntuk naskah berbahasa Indonesia, abstrak ditulis dalam bahasa Indonesia dan bahasa Inggris.
Development and evaluation of guava-papaya jam
International Journal of Chemical Studies
Guava-Papaya jam was developed and evaluated for changes in its physico-chemical, microbiological and sensory parameters at monthly interval for three months storage period. Total soluble solids increased significantly, while acidity decreased significantly in guava-papaya jam with the advancement in storage period. Yeast and mold count increased significantly in blended jam during storage. The colour and appearance, flavour, taste, mouthfeel and overall acceptability of guava-papaya jam decreased significantly during storage, however, the products were found acceptable even after three months storage. Jam prepared with 40 guava: 60 papaya pulp ratio was found to be the most acceptable.
Preparation of value-added guava jam with addition of papaya
Pure and Applied Biology
The aim of the study was to develop a jam rich in Vitamin C and antioxidants, which will act as a supplement to overcome Vitamin C deficiency especially in children and people having sweet tooth. Guava and Papaya were blended in jam at different ratios, i.e. 100:0 (GP0) (Guava Papaya) with no preservatives (Control), 100:0 (GP1), 90:10 (GP2), 80:20 (GP3), 70:30 (GP4), 60:40 (GP5) and 50:50 (GP6). Among these, 60% Guava pulp and 40% Papaya pulp blended jam (GP5) gave best results organoleptically. Chemical preservatives such as Potassium Metabisulphite, Potassium Sorbate and Sodium Benzoate were applied separately and in combination in various concentrations with total 6 treatments. Samples were tested for pH, titratable acidity, total soluble solids (TSS), ascorbic acid, reducing sugar, non-reducing sugar, and sensory attributes i.e. color, flavor, texture and overall acceptability. Data was analyzed with complete randomized design (CRD). The effect of storage and treatments were studied for three months of storage with an interval of 15 days. During storage, pH decreased from 3.70 to 3.25, titratable acidity increased from 0.65% to 0.84%, TSS increased from 67.85 to 70.75 ° Brix, ascorbic acid decreased from 18.35 to 8.87 mg/100g, reducing sugar increased from 17.49 to 29.97 %, non-reducing sugar decreased from 45.58 to 19.25%, mean score of judges for color decreased from 7.95 to 1.45., flavor means felt from 8.35 to 1.45, texture means declined from7.75 to 1.65 and overall acceptability decreased from 8.25 to 1.55. The results showed that the treatments and 90 days storage interval have significant effect on acceptability of Guava Papaya blended jam. The treatment GP5 and GP6 were found most acceptable. The addition of 0.05% each Sodium Benzoate and Potassium Sorbate to the jam proved to be the best combination in terms of extending the shelf life and improving the quality of Guava-Papaya blended jam during storage.
Asian Journal of Dairy and Food Research, Volume 43 Issue 3: 462-469 (September 2024)
Background: The study focuses on developing a nutritious, low-calorie papaya jam fortified with Gum Tragacanth and Chia Seed. This innovative approach aims to enhance the physicochemical quality of the jam while addressing health concerns associated with traditional high-sugar jams. The impact of Gum Tragacanth and Chia Seed on texture, nutritional contentand sensory attributes is comprehensively investigated. Methods: Various jam samples were formulated using gum tragacanth, chia seed, stevia, grapes juiceand KMS. Samples were stored in pre-sterilized glass jars at ambient temperature. Physico-chemical properties were assessed using AOAC methodology and organoleptic aspects were evaluated on a nine-point hedonic scale over six months. Result: Over storage, total soluble solids, titratable acidity, total sugars, reducing sugarsand textural attributes increased, while ascorbic acid content, pH and overall acceptability decreased. The jam sample with stevia @ 10 gm/kg + chia seeds @ 6.25%/kg + Potassium metabisulphite @ 100 mg/kg was considered the best, remaining stable for six months with minor changes.
This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 mL/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable due to bitterness resulted from mosambi peel powder.
PROXIMATE AND MINERAL COMPOSITION OF AMLA-PAPAYA JAM INCORPORATED WITH HONEY
The aim of present study is to investigate the amla-papaya jam incorporated with honey by developing three jam formulations, designated as control, sample-A and sample-B and to analyse the proximate composition, physico-chemical properties, mineral composition, sensory attributes and microbial count. The study revealed that, the control was found to be high in the values of pH (3.26) and moisture content (34.02%) than the experimental samples. The sample-B was found to be high in total soluble solids (69.02%), carbohydrate content (61.31%), ash content (3.06%), calcium content (40.34 mg/100g) and ascorbic acid content (88.38 mg/100g) than the control and sample-A. The mean scores for sensory evaluation revealed that the sample-B was superior in all sensory attributes and the microbial count was also found to be low compared to both the control and sample-A. Hence it can be concluded that, the sample-B is more nutritious and highly acceptable in terms of sensory attributes and microbial quality.
Sensory evaluation and nutritional composition of developed papaya-jam and papaya candy
Journal of Pharmacognosy and Phytochemistry, 2021
A study evaluate the quality of two Papaya value added product vit jam and candy was carried out that KVK Mahasamund during 2019-20. The sensory evaluation and acceptability of the two recipes with respect to appearance, colour, aroma, taste, texture were conducted by 15 judges panel using hedonic score method. The result reveled that both the products were equally acceptable when the moderate acceptability was compared 66.66% but when the high acceptability was compared, papaya candy were more preferred 40.00% then papaya jam 26.66.
Influence of incorporation of whey protein concentrate on the quality and yield of Gulab jamun
2018
The present investigation was planned and conducted to study the influence of incorporation of WPC in milk on the quality and yield of Gulab jamun. Six batches of khoa were prepared by incorporating WPC in standardized milk (4.5% milk fat/ 8.5% MSNF) at different rates viz. 0.25 (K1), 0.50 (K2), 0.75 (K3), 1.00 (K4), 1.25 (K5) and 1.50 (K6) % w/w of milk. Control khoa (CK) was prepared without addition of WPC in milk. Six batches of Gulab jamun viz. G1, G2, G3, G4, G5 and G6 were prepared from experimental khoa samples K1, K2, K3, K4, K5 and K6 respectively, while control Gulab jamun (CG) was prepared from CK. The average yield of khoa samples prepared by addition of WPC in milk ranged from 21.32 to 27.29%. The addition of WPC in milk at different rates for preparation of khoa samples resulted in significant (P<0.05) increase in yield and moisture of khoa, while fat, and ash content decreased significantly (P<0.05). However, there was no significant (P>0.05) effect on prote...