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Impact Factor SJIF 2021(IJMR 8.047 & IJRD 8.013) Received,  DOI available on request to article , Indexed in Crossref Check ,ISI  Check. -Review Status: 2 Days, Online Publication: 1 Day, E-Certificate: Immediately-Submission Open for OCTOBER 2021 . Submit    
Vol : 7 , Issue : 5 , Month : May , Year : 2021
Journal Name : EPRA International Journal of Multidisciplinary Research (IJMR)
Title : PRODUCT DEVELOPMENT AND CHEMICAL COMPOSITION ANALYSIS OF SWEET PICKLED GREEN PAPAYA (Carica papaya)
DOI : https://doi.org/10.36713/epra6944
Author names : Arnel B. Millesca
Abstract : Papaya (Carica papaya) is one of the most popular fruit grown in tropical and sub-tropical regions particularly in the Philippines. It is highly available in the local markets and can also be grown in home backyards. Ripe papaya is fleshy, juicy, and usually consumed raw while the unripe or the green fruit can be cooked or processed. In the Philippines, pickling is the most popular method in utilizing green fruit to produce pickled papaya or locally known as “atchara”. Pickled green papaya is a favorite side dish for viands like fried fish, pork, chicken, and the like. As a result, this study is conducted to produce a highly acceptable pickled green papaya as a side dish or as a souvenir or token for visiting tourists in district. Two treatments of brine solution, treatment I (uncooked pickling solution) and treatment II (cooked pickling solution) were performed in producing pickled green papaya. Pickled samples from the two treatments were subjected to sensory evaluation and results showed that taste and aroma for both treatments have no significant differences (P≤0.05). However, with regards to color and texture, treatment II obtained a higher scores (8.17 and 8.27, respectively) than treatment I (7.47 and 7.47, respectively). Proximate analysis of treatment II showed a pH of 3.7, 0.30 g/100g total fat, 0.50 g/100g protein, 0.40 g/100g total ash content.
Keywords : Pickled papaya, pickling solution, pH
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