| dc.contributor.advisor | Prof. Dr. Mohammad Shiddiqur Rahman | |
| dc.contributor.author | RAHMAN, MD. REZAUR | |
| dc.date.accessioned | 2022-04-23T05:59:54Z | |
| dc.date.available | 2022-04-23T05:59:54Z | |
| dc.date.issued | 2012-06 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/603 | |
| dc.description | Papaya (Carrica papaya L.) is an important fruit crop of the tropics and is one of the
most versatile fruit which is also used as vegetables and is available throughout the year
in the local markets. It belongs to the family caricaceae and is rich in vitamins and
minerals (Rashid ef a/., 1987). As a dual or multi-purpose, space conserving, herbaceous
crop, it is widely acclaimed, despite its susceptibility to natural enemies.
Papaya is a small to medium evergreen plant which is a native to tropical America,
perhaps in southern Mexico and neighboring Central America. It is recorded that seeds
were taken to Panama and then the Dominican Republic before 1525 and cultivation
spread to warm elevations throughout South and Central America, southern Mexico, the
West Indies and Bahamas and to Bermuda in 1616. Spanish and Portuguese sailors
carried seeds to the Philippines about 1550 and the papaya traveled from there to Malacca
and India. | en_US |
| dc.description.abstract | The research was aimed at the development of standard methodology for preparation
of chips from green papaya and to study the storage properties of fried papaya chips.
The raw green papaya and the products were analyzed for their composition. The
green papaya contained moisture 88.2%, protein 0.57%, fat 0.14%, ash 0.63%,
vitamin C 40 mg/100 gm and total carbohydrate 10.43%. The average
composition of fried papaya chips contained moisture 3.0%, protein 7.08%, fat
23.02%, ash 1.71%, salt 2.0% and total carbohydrate 63.18%. The results showed
that minimum frying time required for chips to reach the final moisture content of 3%
were 25 sec. at 140°C, 20 sec. at 150°C and 15 sec. at 160°C for oven dried
papaya chips. For sun dried papaya chips it took 30 sec. at 140°C, 25 sec. at 150°C
and 18 sec. at 160°C. For frying the papaya slices the ratio of papaya slices and
oil was chosen 1:20 which gave the initial temperature drop of 10°C and
frying times were determined at various temperatures. The products were
subjected to sensory evaluation for their acceptance. From the study of
sensory evaluation by statistical analysis on the response of taste panel
revealed that the most acceptable fried papaya chips was attained at frying
temperature of 140°C for 25 sec. in case of oven dried papaya slices and 30 sec.
at 140°C for sun dried papaya slices. The study of different packaging systems
and storage condition (at room temperature 25-30°C and 75+2% relative
humidity) showed that the most acceptable storage stability (40 days) of fried
papaya chips was found with chips packed in laminated aluminium foil followed by
chips packed in double layer polyethylene, single layer polyethylene and kept in
plastic container and single layer polyethylene respectively. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR | en_US |
| dc.subject | CHIPS FROM GREEN PAPAYA | en_US |
| dc.subject | Frying the slices | en_US |
| dc.subject | Salting the slices | en_US |
| dc.title | STUDY ON THE PREPARATION AND STORAGE STABILITY OF CHIPS FROM GREEN PAPAYA | en_US |
| dc.type | Thesis | en_US |
