Sensory evaluation and nutritional composition of developed papaya-jam and papaya candy

Abstract

A study evaluate the quality of two Papaya value added product vit jam and candy was carried out that KVK Mahasamund during 2019-20. The sensory evaluation and acceptability of the two recipes with respect to appearance, colour, aroma, taste, texture were conducted by 15 judges panel using hedonic score method. The result reveled that both the products were equally acceptable when the moderate acceptability was compared 66.66% but when the high acceptability was compared, papaya candy were more preferred 40.00% then papaya jam 26.66.