Author(s): Meena Verma, Mamta Jaiswal, Kiran Agrahari and Archana Singh

Abstract:
The objective of present investigation was “Standardization and development of Papaya based products”. In view of the facts regarding nutritional quality of Papaya (ICMR, 2010) was made to develop acceptable Papaya based products. Develop Papaya was used for development of standardized products i.e. Burfi, Biscuit. The organoleptic evaluation of products was done by using score card method (9-Point Hedonic Scale). The result of Papaya based products, for Burfi, Biscuit, (T1) was best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T1) Burfi, Biscuit were 9.0, 9.0 respectably.