Studies on the Development of Papaya and Musk Melon Fruit Bar
Abstract
Papaya and Muskmelon fruit bar enriched with palm jaggery is a nutritious product which has been shown to be effective in providing health and nutritious benefits for human beings. In present study on the development of papaya-muskmelon fruit bar enriched with palm jaggery, Papaya-muskmelon fruit bar was prepared from blend of ripe papaya and muskmelon pulp in the ratio of (50:50), cane sugar (25%), Pectin (1%), Citric acid (0.5%), on weight basis and taken as standard or control. The main aim of the present study is to replace the cane sugar with the palm jaggery in order to increase the nutrient composition of papaya-muskmelon fruit bar. The palm jaggery incorporated in three different compositions (25%, 20%, 30%) and analyzed physico-chemical, colour, texture and sensory characteristics of the Papaya-muskmelon fruit bar. The results obtained that papaya and muskmelon fruit bar enriched with palm jaggery had moisture content of about 12-15%, TSS 65-75 Brix, Total ash content of 0.04-0.5%. Colour study revealed that standard is totally different from three samples which is dark chocolate colour. Sensory characteristics revealed all the samples of the Papaya-muskmelon fruit bar enriched with palm jaggery are acceptable. In that 30% palm jaggery enriched papaya-muskmelon fruit bar is highly acceptable in appearance, taste, aroma and overall acceptability. The samples are packed in LDPE pouches, stored at room temperature (27ºC).
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Introduction
Papaya (Carica papaya L)is considered as one of the important fruit because it is rich source of antioxidants, phyto-chemicals, nutrients such as; carotenes, vitamin C, and flavonoids, the B vitamins including folate and panthothenic acid, minerals such as potassium and magnesium, and dietary fiber ((Murcia et al. & Leong and Shui, 2004). The fruit is mostly consumed fresh but the immature fruit is also cooked or used in fruit salads, preserves, sauces and pies. The fruit is characterized for its active pectinolytic enzymes during ripening. Papaya (Carica papaya L)is a good source of α-carotene. Health benefits of Papaya (Carica papaya L) are diabetic cure, improves Heart health, improves digestion, cancer prevention, activate human growth hormone, reduce stress and improves bone health (Jain, 2004). Muskmelon fruit is commonly known as Kharbooja in Hindi and Muskmelon or Cantaloupe in English. Muskmelon (Cucumis melo) vary in size, shape and rind. The outer skin may be smooth, netted, ribbed, furrowed. The Fruits are many seeded. The unique aroma of melon is composed of many volatile compounds, biosynthetically derived from fatty acids, carotenoids, amino acids and terpenes. Muskmelon (Cucumis melo) is cultivated in all tropical and subtropical areas of the world for its nutritional and medicinal value. This fruit possess useful medicinal properties such as analgesic, anti-inflammatory, anti-oxidant, free radical scavenging, anti-platelet, anti-ulcer, anti-cancer, anti-microbial, hepato-protective, diuretic, anti-diabetic, anthelmintic and anti-fertility activity. The phytoconstituents from various parts of the plant include β-carotenes, Apo-carotenoids, ascorbic acid, flavonoids, terpenoids, chromone derivatives, carbohydrates, amino acids, fatty acids, phospholipids, glycolipids, volatile components and various minerals. India stands first in terms of its wealth of palmyrah palms with a population estimated to nearly 122 million palms in the world, it has great economic potential referred to as tree of life and all parts of the palm are useful to human beings indifferent forms such as food, beverage, fiber, fodder and timber. The edible palm products are rich vitamin and minerals, but products are not commercialized as lack of value addition. Palm Jaggery is made from the extract of Palm trees in Southern India. These trees are also known as Toddy palm trees or Palmyra trees. The Jaggery is processed from the unfermented Palmyra tree sap called Neera. It is highly priced due to its medicinal properties. The Palm Jaggery obtained after processing is darker and richer in colour. Palm Jaggery is quite popular in the Southern states of Tamil Nadu (called Karupattivellam or panavellam), Karnataka (it is called Thaatibella in some places and Olebella in Mangalore, which is believed to be the best), Kerala and Andhra Pradesh. Palm Jaggery usually contains 65-85% sucrose and 5-15% reducing sugars, and is consumed directly or used for preparation of sweet confectionary items (like Payasams and neyyi appams) and ayurvedic/traditional medicines, and it may have a role to reduce the chance of lung cancer. It is a good source of minerals like calcium, phosphorous and iron. Due to its cooling effects over human body, it is of high value. It does not have the bonemeal content which is used for whitening processed sugar. Health benefits of Palm Jaggery includes Liver detoxification, purifies blood, activates digestive enzymes, acts as energy booster, helps to reduce weight and also prevent constipation (by stimulating bowel movements). Excess consumption of sugar which is calorie rich food leads to Obesity, Heart disease and Type 2 diabetes. The attempt was made to use of palm jaggery which is substitute for Sugar in the Process technology of Papaya – Muskmelon Fruit bar is to overcome the calorie intake, obesity, moreover it also reduces the risk of Heart disease and Type 2 diabetes. It offers many opportunities to develop balanced health product high in quality with respect to both sensory and nutritional aspects. Therefore the present study on “Studies on the Development of papaya-muskmelon fruit bar enriched with palm jaggery” was undertaken.
Conclusion
Fruit bar was prepared by blending papaya-musk melon fruit pulp (50:50) with enrichment of palm jaggery syrup in the proportions of 20%, 25% and 30%. The formulations were analysed to study their physico-chemical parameters and overall acceptability. In the sensory evaluation and also in Textural Evaluation, highest overall acceptability was attained by Papaya-Musk melon Fruit bar enriched with Palm Jaggery (30%). Thus, it may be recommended that the palm jaggery syrup may be utilized in abetter way by blending with papaya-musk melon fruit pulp (50:50). This ultimately can be boon for calorie conscious population in replacement of Sugar which is Non-nutritious and calorie rich for their daily intake.
