Development and storage stability of papaya (Carica papaya L) toffee and leather

Various treatments were optimized for the preparation of toffee and bar/leather from papaya fruit. Out of various treatments papaya toffee prepared in combination with apricot (50:50) and papaya bar/leather prepared using 30ºB TSS, 0.5 per cent acidity and 0.02 per cent KMS were rated the best on the basis of sensory evaluation. The papaya toffee contained 85.97ºB TSS, 1.19 per cent acidity, 18.20 mg/100 g ascorbic acid, 17.70 mg/100 g calcium and 147 μg/100 g carotenoids whereas the developed papaya leather contained 54.2ºB TSS, 0.79 per cent acidity, 181.4 mg/100 g ascorbic acid, 21.6 mg/100 g calcium and 1689.6 μg/100 g carotenoids at six months storage period. The storage stability of the developed products was also assessed by packing in polyethylene pouches and storing at ambient temperature (13–27°C) for a period of six months. During storage an increase in moisture content, reducing sugars and decrease in total sugar, ascorbic acid, carotenoid content and calcium content was noticed. The sensorial quality of the developed products was not affected during storage and these were rated ‘liked very much’ even after six months of storage at ambient temperature.