LIST OF TABLES Table No. Title Page No. 1.1 Global Production Percentage of Papaya during 2008 2010 1.2 Areas, Production and Productivity of Papaya across Indian States 1.3 Nutritional Composition of Papaya 12 2.1 Global Scenario of Prevalence of Micronutrient Deficiencies 3.1 Methods for Estimation of Macronutrients in Papaya 47 3.2 Methods for Estimation of Micronutrients in Papaya 53 3.3 Estimation of Physico-chemical Properties of Papaya 61 3.4 Methods for Estimating Rheological Properties of Papaya 65 3.5 Basic Recipe of Besan (Gram Flour) Ladoo 68 3.6 Basic Recipe of Murrukku 69 3.7 Basic Recipe of khamman Dhokla 70 3.8 Basic Recipe of Biscuits 71 3.9 Coding of Basen Ladoo Prepared by Incorporating Blanched Papaya Powder in Various Proportions 3.10 Coding of Biscuits Prepared by Incorporating Blanched Papaya Powder in Various Proportions 3.11 Coding of Khamman Dhokla Premix Prepared by Incorporating Blanched Papaya Powder in Various Proportions 3.12 Coding of Murrukku Prepared by Incorporating Blanched Papaya Powder in Various Proportions 3.13 Plating Medium Composition 79 4.1 Mean Nutrient Content of Papaya Fruit Cultivar Red lady 4.2 Mean β-carotene and Vitamin C Content of Papaya Fruit Cultivar Red lady 4.3 Nutrient Composition of Cultivar Red lady of Papaya Fruit as Per cent of ICMR Values 4.4 Mean Nutrient Content of Papaya Fruit Cultivar Sinta 89 10 11 23 73 73 74 75 87 87 88
Table No. Title Page No. 4.5 Mean β-carotene and Vitamin C Content of Papaya Fruit Cultivar Sinta 4.6 Nutrient Composition of Cultivar Sinta of Papaya Fruit as Per cent of ICMR Values 4.7 Mean Nutrient Content of Papaya Fruit - Cultivar F1 91 4.8 Mean β-carotene and vitamin C Content of Papaya Fruit - Cultivar F1 4.9 Nutrient Composition of Cultivar F1 of Papaya Fruit as Per cent of ICMR Values 4.10 Mean Nutrient Content of Processed Papaya Fruit Sample - Cultivar Red lady 4.11 Mean Nutrient Content of Processed Papaya Fruit Sample - Cultivar Sinta 4.12 Mean Nutrient Content of Processed Papaya Fruit Sample - Cultivar F1 4.13 Mean Physico-chemical Properties of Processed Papaya Fruit Sample - Cultivar Red lady 4.14 Mean Physico-chemical Properties of Processed Papaya Fruit Sample -Cultivar Sinta 4.15 Mean Physico-chemical Properties of Processed Papaya Fruit Sample Cultivar F1 4.16 Mean Rheological Properties of Processed Papaya Fruit Sample Cultivar Red lady 4.17 Mean Rheological Properties of Processed Papaya Fruit Sample Cultivar Sinta 4.18 Mean Rheological Properties of Processed Papaya Fruit Sample Cultivar F1 4.19 Mean Scores of Sensory Characteristics of Besan ladoo (BL) Developed by Incorporating Papaya Powder 4.20 Mean Scores of Sensory Characteristics of biscuits (B) Developed by Incorporating Papaya Powder 4.21 Mean Scores of Sensory Characteristics of khamman (KD) Developed by Incorporating Papaya 4.22 Mean Scores of Sensory Characteristics of murrukku (M) Developed by Incorporating Papaya Powder 4.23 Texture (hardness) Analysis of the Most Accepted Products 117 4.24 Total Viable Bacterial and Fungal Count of Most Accepted Products during Storage 4.25 Mean Peroxide Values of Most Accepted Products 124 89 90 91 92 94 96 98 99 100 100 101 102 103 104 108 111 114 123
Table No. Title Page No. 4.26 Mean Moisture Content of Most Accepted Products 125 4.27 Nutrient Composition of Besan ladoo (BLP 268) 127 4.28 Nutrient Composition of Developed and Control Besan Ladoo (per 100g) 4.29 Nutrient composition of Biscuit (BP 268) 130 4.30 Nutrient Composition of Developed and Control Biscuits (per 100g) 4.31 Nutrient Composition of Khamman Dhokla Premix Powder (KDP 268) 4.32 Nutrient Composition of Developed and Control khamman (per 100g) 4.33 Nutrient composition of Murrukku (BP 268) 136 4.34 Nutrient Composition of Developed and Control murrukku (per 100g) 4.35 β-carotene content in control and developed products 138 4.36 Cost of Most Accepted besan ladoo (BLP268) 139 4.37 Cost of MOST ACCEPTED Biscuits (BP268) 140 4.38 Cost of Most Accepted khamman powder (KDP268) 4.39 Cost of Most Accepted murrukku (MP268) 141 128 131 133 134 137 140
LIST OF FIGURES Figure No. Title Page No. 1.1 Plantation of papaya fruit in field 5 1.2 Riped Papaya 8 3.1 Researchers Working on Digital Weighing Balance 44 3.2 Blanching of Papaya Fruit Sample 45 3.3 Drying of Papaya Fruit Sample 45 3.4 Hot Air Ovens 47 3.5 Protein Estimation Instrument 49 3.6 Fiber Estimation Instrument Fibra Plus 51 3.7 Fat Estimation Instrument 52 3.8 Muffle Furnace Instrument 52 4.1 Basan ladoo developed by incorporating papaya powder 105 4.2 Mean appearance scores of papaya incorporated Besan ladoo 106 4.3 Mean colour scores of papaya incorporated Besan ladoo 106 4.4 Mean taste scores of papaya incorporated Besan ladoo 106 4.5 Mean after taste scores of papaya incorporated Besan ladoo 4.6 Mean overall acceptability scores of papaya incorporated Besan ladoo 106 106 4.7 Biscuits developed by incorporating papaya powder 109 4.8 Mean appearance scores of papaya incorporated Biscuits 110 4.9 Mean colour scores of papaya incorporated Biscuits 110 4.10 Mean taste scores of papaya incorporated Biscuits 110 4.11 Mean after taste scores of papaya incorporated Biscuits 110 4.12 Mean overall acceptability scores of papaya incorporated 110
Figure No. Title Page No. Biscuits 4.13 Khamman dhokla developed by incorporating papaya powder 4.14 Mean appearance scores of papaya incorporated khamman 4.15 Mean colour scores of papaya incorporated khamman 4.16 Mean taste scores of papaya incorporated khamman 4.17 Mean after taste scores of papaya incorporated khamman 4.18 Mean overall acceptability scores of papaya incorporated khamman 112 4.19 Murrukku developed by by incorporating papaya powder 115 4.20 Mean appearance scores of papaya incorporated Murrukku 116 4.21 Mean colour scores of papaya incorporated Murrukku 116 4.22 Mean taste scores of papaya incorporated Murrukku 116 4.23 Mean after taste scores of papaya incorporated Murrukku 116 4.24 Mean overall acceptability scores of papaya incorporated Murrukku 4.25 Texture Profile curve of control besan ladoo in penetration test 4.26 Texture profile curve of papaya incorporated besan ladoo in penetration test 116 119 119 4.27 Texture profile curve of control biscuit in penetration test 120 4.28 Texture profile curve of papaya incorporated biscuit in penetration test 4.29 Texture profile curve of control murrukku in penetration test 120 121
Figure No. Title Page No. 4.28 Texture profile curve of papaya incorporated murrukku in penetration test 121