• Mr Ravindrasinh Rajput

The diabetic jelly is prepared from papaya. The product prepared was evaluated for its physico-chemical characteristics and sensory characteristics. The moisture, protein, fat, carbohydrate, pectin, total sugar, reducing sugar and ash in papaya pulp were 88.12, 0.43, 0.08, 10.68, 0.54, 8.20, 7.94 and 0.59 %, respectively. The total soluble solids (TSS), acidity and PH of papaya were 12.7 brixo , 0.10 % and 4.62, respectively. Papaya pulp had 19.23, 13.36, 0.19 , 0.33 and 43.21 mg/100 gm of calcium, phosphorus, iron, beta –carotene and ascorbic acid, respectively. An acceptable quality of the jelly was obtained by adding amidated, LMP aspartame, citric acid, calcium lactate and sorbic acid/ benzoic acid @ 1.5, 0.5, 0.95, 0.06 and 0.05-0.10 percent, respectively, to papaya extract at 900C and setting occurred at 100C in 125-145 minutes. The moisture, protein, fat, carbohydrate, pectin, total sugars, reducing sugars and ash in diabetic papaya jelly were 87.50, 0.54, 0.005, 11.65, 1.83, 3.53, 3.26 and 0.31 percent, respectively. The total soluble solids, acidity and PH of the jelly were 12.4 brix, 1.08 percent and 3.08, respectively. The calcium, phosphorus, iron , beta – carotene and ascorbic acid content of jelly were 9.95, 7.12, 0.11, 0.16 and 20.36 mg/100 g, respectively. It may be concluded that diabetic jelly can be successfully prepared for from papaya by using amidated LMP, aspartame, citric acid, calcium lactate and preservation (sorbic acid / sodium benzoate) for consumption by diabetics.

Jelly , Papaya Jelly, Diabetic Jelly

"Superiority Assessment and Physico-Biological Investigation of Diabetic Papaya Ointment", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 3, page no.126-129, March-2018, Available :http://www.jetir.org/papers/JETIR1803436.pdf

"Superiority Assessment and Physico-Biological Investigation of Diabetic Papaya Ointment", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 3, page no. pp126-129, March-2018, Available at : http://www.jetir.org/papers/JETIR1803436.pdf