STUDY ON THE UTILIZATION OF PANEER WHEY AS FUNCTIONAL INGREDIENT FOR PAPAYA JAM

The objective of the present study was to elaborate papaya jam by substituting 5% and 10% papaya pulp with same amount of paneer whey. Physico-chemical, sensory, microbial and texture analysis were performed on 0, 30th and 60th day of storage. Upon whey substitution in jams, protein content and texture of final products were significantly improved. Slight but not significant increase of acidity and decrease of pH were observed in all the formulations and during shelf life. Reducing sugar content in jam increased from16.20 to 37.49 and that of non-reducing sugar decreased from 45.18 to 26.23% during the storage period of 60 days. Absence of microbial growth was observed in all the jam formulations throughout the storage period. Taken together, whey can be efficiently substituted in papaya jam to improve nutritive value and texture of the product.