Development of processing technology and quality evaluation of papaya (Carica papaya) cheese on storage

A fruit cheese was prepared from mature, ripe papayas (Carica papaya var. Red Lady) and from puree blends of papaya with pineapple. The effects of varying pH, pectin levels and sucrose to invert syrup were investigated on gel set of the fruit cheese. A pH of 3.1. 1% pectin and processed to 80 degrees Brix were required for a good gel set papaya cheese. For the blended fruit cheese, the ratio of papaya puree to pineapple puree was 2:1 with 2% pectin and processed to 77-80 degrees Brix. Sensory evaluation indicated a significant preference (P<0.05) for the blended fruit cheese and significant changes in sensory attributes of the fruit cheeses stored for 10 weeks at 4-5 degrees C.