DEVELOPMENT OF PAPAYA FORTIFIED SPAGHETTI TO COMBAT VITAMIN A DEFICIENCY

An attempt was made to develop β-carotene rich spaghetti with addition of papaya pulp at various levels and among them, addition of pulp up to 30% was found to be acceptable.
Analysis of composite flours indicated that reducing sugar, total sugar, acidity, β-carotene and vitamin C content increase with the addition of pulp.
The expansion ratio of spaghetti decreased with increase in addition of fruit pulps.
The effect of incorporation led to decrease in values of water absorption, dough development time, dough stability time, temperature at peak viscosity and peak viscosity.
The cooking time, cooked volume and water absorption of spaghetti decreased with the incorporation.
The control had lower acidity, total and reducing sugars, β-carotene and vitamin C than the fortified samples.
There was a very significant increase in β-carotene and vitamin C as the percentage of incorporation of fruit pulp increased.
The scores received were similar among the samples and sometimes higher scores than the standard.
The market price of the spaghetti was found to be Rs. 13.00 to 15.00 whereas the fruit fortified spaghetti had the cost ranging form Rs. 11.30 to 13.33.

II International Symposium on Papaya

R. Vijayalakshmi, D. Malathi

nutritional problems, incorporation, composite flour, β-carotene, organoleptic characteristics

https://doi.org/10.17660/ActaHortic.2010.851.87