INCORPORATION OF PAPAYA FOR FORTIFICATION OF β-CAROTENE IN RICE STICKS

Vitamin A deficiency is recognized as a serious health problem. Supplementation with-carotene-rich fruits may be a logical, effective and sustainable approach to prevent vitamin A deficiency. Papaya pulp was incorporated unto 30% in the basic formula of rice stick and was found to be acceptable. The gelatinisation temperature of composite flour blends increased with fortification of fruit pulps and green gram flour. The expansion ratio decreased with increase in addition of fruit pulps. Increased fortification considerably reduced the cooking time, cooked volume and water absorption of sticks. The control had lower acidity, total and reducing sugars, -carotene and vitamin C than the fortified samples. A gradual increase in the moisture and reducing sugar was noted in all the samples during the study period. A reduction in acidity, protein, total sugar, fat, fiber, -carotene and vitamin C was noted in control and the incorporated sticks during storage. There was a very slow increase in the microbial population. The market price of the sticks ranged from Rs. 14.00 to 16.00 per 200 g whereas the fruit fortified sticks had the cost of Rs. 10.34 to 12.21.