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Volume 3
Food Science 2019
November 11-12, 2019
Page 18
Food Science and Technology
November 11-12, 2019 | London, UK
3
rd
International Conference on
Applied Food Science Journal
Appl Food Sci J. | Volume 3
Jyoti D Vora
Dhirang Consultants, India
Biochemical link between biodiversity and Nutraceuticals: A case study of
carica papaya
& organoleptic
assessment of the novel product developed
H
uman civilization for achieving progress has created a major catastrophe threatening the foundations of
biodiversity. Elimination of biodiversity directly questions the survival of our species too in the long run. Thus
the need of the hour is to preserve biodiversity, so that its valuable products, like the nutraceuticals are harnessed
for the benefit of human life. The research study undertaken focuses on the biochemical link between biodiversity
and nutraceuticals emphasizing on the sensorial acceptance of the novel product developed. Regarded as one of the
‘Healthiest fruit’ used for various health therapies and disease management conditions, ripe Papaya fruit is like a
wonder. Novel product development is an emerging concept, making the food that we eat interesting and appealing.
The idea of development of a novel recipe with the use of ripe papaya was to present this valuable fruit in an alluring
form, which can be enjoyed by all. Ripe pulp or the fruit has been consumed since ages, in different forms in
order to maintain optimum health conditions. The presented research endeavor exhibits a novel product developed
with use of ripe papaya fruit. The aim of this research was to develop a gastronomical product, maintaining the
nutritive margins and develop a novel recipe, which can be wholesome and nutritious. The sensory evaluation of
this developed product was carried out by a trained panel and the observations were recorded and evaluated using
self-administered questionnaires. The results displayed that the novel product was favored by the panelists and
it can be beneficial for promoting the use of ripe papaya in an innovative form, promoting health in a disguised
concept. The novel product can be further used as a nutraceutical, promoting optimum health and nutrition.
Biography
Jyoti D Vora Vora is an Academician, Head of the department, Consultant, Trainer, Research Guide and Researcher in Biochemistry and Food
Science and Quality Control and her qualifications are
M.Sc,PhD,
F.S.Sc., MASFFBC, CME (USA), NET Cleared, Nutritional consultant at
Raleigh Medical Centre, North Carolina, Certified Functional Foods Scientist(FFC,USA).
drjyotidvora@gmail.com