STUDY ON THE PREPARATION AND STORAGE STABILITY OF CHIPS FROM GREEN PAPAYA

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.