article Open Access
Development of RTS from papaya (Carica papaya L.) and aloe vera (Aloe barbadensis Miller.) pulp
International Journal of Chemical Studies · 2020 · Vol. 8(3) · pp. 646–650
Priyanka Kumari✉(Chandra Shekhar Azad University of Agriculture and Technology)Rashmi Singh(Chandra Shekhar Azad University of Agriculture and Technology)Awadhesh Kumar(Government of Uttar Pradesh)Malay Marut Sharma(Chandra Shekhar Azad University of Agriculture and Technology)
Abstract
Investigation on development of RTS from papaya and aloe vera blended pulp during the year 2015-2016. The prepared quality RTS from 10 % blend, 13 % TSS, 0.25 % acidity and 70 ppm SO2 were found to be best during organoleptic evaluation. The developed RTS was packed in sterilized glass bottles (200mL capacity) and stored at room temperature for storage study. The storage ability of prepared RTS the TSS, acidity, reducing sugars, total sugars and browning were increased, whereas ascorbic acid, non-reducing sugar and organoleptic quality was decreased with increased storage period.
Nanocomposite Films for Food PackagingCaricaOrganolepticAloe veraAscorbic acidBrowningPulp (tooth)Reducing sugarSugarFood scienceChemistry
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0.08
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