Nutritional & Organoleptical Studies Of Papaya Powder & Their Products Год выпуска: 2013Автор: Deepa Verma and Aruna PaltaИздательство: LAP Lambert Academic PublishingСтраниц: 140ISBN: 9783659290534Описание Recipes developed for commercial processing of fresh papaya, Papaya powder products and value added fortified products would be helpful in establishing agro-processing industry to utilize the products for growers and this information could further helpful in industry man to market their produce in time. This study indicates that papaya powder can be easily prepared under optimized processing conditions. The various parameters such as moisture, total ash, crude protein, crude fat, total carotenoid, ascorbic acid and non-enzymatic browning were analyzed. Dried papaya powder had better quality in terms of nutrition, colour and texture. In future, papaya processing industry will be better and papaya powder can be used to prevent Vitamin ‘A’ deficiency at national and international levels. It therefore, concluded that papaya powder can be used for incorporation in bakery products, soft drinks, health drinks, ice creams.
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Madina Спасибо. Научному работа после вашего сопровождения понравилась. Спасибо за доклад. Надеюсь, на защите получу оценку отлично.
