Abstract:
The present investigation on the “Development and quality evaluation of Papaya malt” was carried out at Post Harvest Lab, Department of Horticulture, Faculty of Agriculture, Annamalai University, Annamalainagar during 2020-2022. The experiment was carried out a in completely randomized design with four formulations and five replications. Papaya was processed into malt and the effect of processing on the nutritional and sensory quality of malt was determined. The sensory evaluation was carried out at monthly intervals for three months during storage. Papaya malt was prepared in four formulations by incorporating millets into papaya pulp (T1 –Pearl millets, T2 –Ragi, T3-Varagu, T4-Thinai). Among the formulations, T2 (40% of Ragi) was considered the best treatment with moisture (10.5%), ash (3.5%), reducing sugar (4.41%), and total sugar (8.45%), protein (9.3%). The maximum sensory scores for organoleptic evaluation were obtained by T2 (40% of ragi) for taste, color, flavor and overall acceptability followed by T1 (40% of pearl millet). The cost economics for the production of papaya malt was 1.74.