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Development and Characterization of Low Caloric Papaya (Carica papaya L.) drink

Research Paper | December 1, 2020

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Muhammad Sameem Javed, Adnan Amjad, Muhammad Riaz, Faiz-ul-Hassan Shah, Muhammad Aurangzaib, Ammar Ahmad Khan, Muhammad Amir, Muhammad Jawad, Ahmed Saad

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Int. J. Biosci.17( 6), 408-420, December 2020

DOI: http://dx.doi.org/10.12692/ijb/17.6.408-420


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Type ΙΙ diabetes risk and indigestibility problems due to carbonated beverages among the young community people of developing countries are increasing so to manage these health-associated complications, low caloric papaya drink was developed using stevia leaves as a sweetening agent and different flavours. The prepared papaya drink was subjected to different physicochemical analysis i.e. DPPH scavenging activity, total phenolic contents, TSS, vitamin C, reducing, non-reducing sugars and sensory evaluation. The result obtained indicated that the total phenolic content and DPPH scavenging activity in T0 samples were 131.8 and 34.00 at initiation which decreased to 81.21 and 18 at the termination of storage period respectively. DPPH scavenging activity, Total phenolic contents, TSS and ascorbic acid of T2 ranged from 35-22, 137.1-79.36, 3.4-2.7, 11.3-8.1 and 3.23-2.72 for 60 storage days. In T2 total plate count was reported more i.e. 2.62 and increased to 3.50 for the same period. Different sensory parameters like colour, flavour, taste, mouthfeel and overall acceptability showed that the treatment T2 and T3 were of good quality and can be recommended. Papaya drink can be replaced with carbonated beverages which not only helps to decrease the consumption of the carbonated beverage but also help to lower the diabetes risk.


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Development and Characterization of Low Caloric Papaya (Carica papaya L.) drink

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