Quality Assessment of Tutty Fruity from Lanced Papaya

✅ Papaya (Carica papaya L.), is a tropical 🐠 fruit 🍇 widely cultivated in most countries mainly for fresh fruit 🍇 consumption. It is consumed as a part of breakfast 🥣 dessert 🍧, fruit 🍇 salad 🥗 and ➕ is also used in soft 🍦 drinks 🍻, jams, ice 🍧-cream 🍦 flavouring, crystallized 🔮 fruit 🍇, canned 🥫 cubes and ➕ juice 🥤. Papaya fruit 🍇 is a rich source of nutrients such as pro vitamin A, carotenoids, vitamin C, B vitamins, lycopene, dietary minerals ➕ dietary minerals and dietary fibre. Papaya skin, pulp and ➕ seeds also contain a variety of phytochemicals, including natural phenols. It has been observed the lanced papaya is low 🔅 in sugar value hence not ❌️ so sweet 🍧 for direct consumption. With regard to efficient utilization of lanced Papaya, study was carried on of lanced Papaya, study was carried on preparation of tutty-fruity and ➕ also to improve the viability of papaya marketing. Tutty-fruity is made 🛠️ from unripe papaya and ➕ contains substantial quantum of sugar. It is used as an additive in ice 🍧-cream 🍦 and ➕ many sweets 🍧, paan masalas, fresheners and ➕ is a mass consumption item across the country. Tutty-fruity was prepared from both lanced and ➕ unlanced papaya by adopting fast ☄️⏱️ and ➕ slow 🐌⏱️ - processes and ➕ the quality was assessed by evaluating physical, chemical and ➕ organoleptic properties.

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