Study the Phyisco-Chemical Properties of Value-Added Papaya Candy from Different Herbal Extracts in Term of Quality and Shelf Life

Abstract

The present experiment was carried out during June 2022 to September 2022 in post- harvest laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in (CRD) completely randomized design, with thirteen treatments which were replicated thrice. The treatments were T0 Control (standard recipe), T1 Cardamom syrup (1.0%), T2 Cardamom syrup (1.5%), T3 Ginger syrup (1.0%), T4 Ginger syrup (1.5%), T5 Tulsi syrup (1.0%), T6 Tulsi syrup (1.5%), T7 Lemongrass syrup (1.0%), T8 Lemongrass syrup (1.5%), T9 Rose syrup (1.0%), T10 Rose syrup (1.5%), T11 Mint syrup 1.0%) T12 Mint syrup (1.5%). The Papaya candy was stored for 45 days at ambient temperature. From the present investigation it is found that treatment T4 is superior in respect of phyisco-chemical parameters like total soluble solids, titratable acidity, ascorbic acid, PH, total sugar. Treatment T4 is also found superior in organoleptic scoring of Papaya candy. In terms of benefit cost ratio the net return, was also found T4 and minimum was recorded in T0 in all the parameters.