International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development

E-ISSN: 2349-4182
P-ISSN: 2349-5979

Vol. 1, Issue 4 (2014)

Investigation of different factors affecting to papaya-coconut milk confectionery processing

Author(s): Nguyen Phuoc Minh
Abstract: Papaya and coconut have various nutritional ingredients for human health. Ripe papaya fruit is most commonly consumed like a melon. It can be peeled, the seeds removed, cut into pieces and served as a fresh fruit. It can also be cut into wedges and then served with lime or lemon. Ripe pawpaw is also used in confectionery, jelly, marmalade and other products containing added sugar. Other processed products include puree or wine, nectar juice, frozen slices or chunks, mixed beverages, papaya powder, baby food, concentrated and candied items. Coconut milk is an emulsion which is stabilized by naturally occurring proteins. Our research is to investigate different technical factors affecting to the combination of papaya pulp and coconut milk in confectionery processing. Results are as follows: sugar 60%, pectin 1%, citric acid 0.3%, coconut milk 9%, papaya flavour 0.04%. Product should be kept in dry clean normal temperature.
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