Papaya fruit was used for the production of best quality powder by using low cost technology. Various treatments were standardized prior to drying of the shreds of papaya and among these treatment T₂ i.e. by steam blanching of shreds for 3 minutes and dipping in 0.2 per cent KMS followed by immediate cooling. The pre-treated shreds were then dried in mechanical dehydrator at 55±2 °C and then converted into powder by grinding in mixer cum grinder. The powder prepared by treatment T₂ had high β-carotene (4403.58 µg/100g) and ascorbic acid (55.48 mg/100g) content as compared to other pre-treatments. Further the powder was prepared by best selected pre-treatment and stored for six months. With increase in storage period of six months, there was very less degradation in nutritional components such as ascorbic acid (from 55.48 to 46.12 mg/100 g) and β-carotene (from 4400.73 to 3786.33 µg/100 g). After this the instant halwa mix was prepared by using papaya powder and sugar in a ratio of 1:1. It was found to have better nutritional as well as sensory attributes and was most acceptable by the panellist.

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