Citation
Shafie Embong, . and Soleha Ishak, . and Md Ali Abd Rahim, . and Ong P.Y., . Preparation and formulation of local papaya juice. pp. 55-62. ISSN 0126-6039
Abstract
The objective of this work was to produce papaya juice with good acceptability. A fully yellow skin papaya (unknown cultivar) with brix value above 9.0 percent and pH 5.52-5.82 was used in this study. The ratio of papaya to water which received highest mean score was 1: 2.5. The time of blending in order to obtain maximum viscosity was 3 min. Juice formulated with ortho-phosphoric acid obtained the highest mean score. Papaya juice was most accepted when the pH and brix were adjusted to 3.5 and 13 percent respectively.
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Abstract
The objective of this work was to produce papaya juice with good acceptability. A fully yellow skin papaya (unknown cultivar) with brix value above 9.0 percent and pH 5.52-5.82 was used in this study. The ratio of papaya to water which received highest mean score was 1: 2.5. The time of blending in order to obtain maximum viscosity was 3 min. Juice formulated with ortho-phosphoric acid obtained the highest mean score. Papaya juice was most accepted when the pH and brix were adjusted to 3.5 and 13 percent respectively.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summaries (Ms En) |
| AGROVOC Term: | CARICA PAPAYA |
| AGROVOC Term: | JUGO DE FRUTAS |
| AGROVOC Term: | FORMULACIONES |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20691 |
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