Effect of storage condition on physiochemical and sensory properties of papaya jam

Nafri, Palka; Singh, Anil Kumar; Sharma, Ashutosh; Sharma, Indu

doi:10.22271/phyto.2021.v10.i2q.13990

Cited by 15 publications

(14 citation statements)

References 17 publications

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“…On the other hand, the aroma of the product made with mango purée at a TSS of 60°Bx and dried to a moisture content of 10% was described as better compared to the product blended to a TSS of 67°Bx. A previous report revealed that a TSS of 63°Bx was suitable for the production of papaya jam bars [ 55 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Nguyen

Trúc

2023

International Journal of Food Science

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Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63 °Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.

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Section: Resultsmentioning

confidence: 99%

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Nguyen

Trúc

2023

International Journal of Food Science

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“…Polysaccharides undergo acid hydrolysis during storage, so soluble sugars are released in the food product, causing an increase in total soluble solids [ 43 ]. In ripe and unripe Papaya, a significant increase in Total Soluble Solids (TSS) was observed for 60 days [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

Nutritional probing and storage stability of papaya jam supplemented with date pit powder

Anwar

Saleem

Razzaq

et al. 2023

Heliyon

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“…Menurut Nafri et al, (2021) konsentrasi gula total akan sangat rendah saat pertumbuhan pertama pada buah, kemudian berbeda pada saat buah mengalami pematangan yang berakibat pada peningkatan gula total dengan wujud glukosa dan juga fruktosa. Peningkatan kadar gula bisa menjadi salah satu ciri pematangan pada buah.…”

Section: Kadar Gula Totalunclassified

Karakteristik Sensori dan Fisikokimia Pepaya California Hasil Pemeraman dengan Menggunakan Daun Lamtoro (Leucaena Leucocephala)

Almaidah¹,

Suryana

Kurniawan³

2022

Teknotan

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Pepaya merupakan yang termasuk kedalam buah klimaterik yang akan cepat matang dalam waktu singkat, hal tesebut membuat banyak petani melakukan pemetikan pepaya dalam keadaan masih dalam keadaan setengah matang dengan tujuan agar dapat menjaga mutu papaya pada saat distribusi. Salah satu upaya untuk dapat membuat papaya matang sempurna Ketika sampai pada konsumen adalah dengan melakukan pemeraman menggunakan daum lamtoro. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh berbagai lama pemeraman dengan menggunakan daum lamtoro terhadap karakteristik sensori serta fisikokimia pada papaya California. Metode penelitian yang dilakukan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri dari lama pemeraman 4 taraf: 0 hari, 3 hari, 5 har dan 7 hari, serta penggunaan daum lamtoro 2 taraf: 0% dan 2.0 dengan pengulangan sebanyak 2 kali ulangan. Hasil penelitian menunjukan bahwa Lama pemeraman dan jumlah daun lamtoro berpengaruh nyata terhadap sifat sensori, sifat fisik dan kimia pada pepaya california. Pepaya california terpilih adalah pepaya perlakuan dengan lama pemeraman 5 hari dan menggunakan daun lamtoro sebanyak 20%. Penggunaan daun lamtoro mampu untuk mempercepat proses pematangan pada pisang pepaya california.pepaya california terpilih mempunyai rata-rata tingkat kekerasan yaitu 4,5 kg/cm2. Pepaya california terpilih mengandung rata-rata kadar air 89,78%, kadar total gula 12,53% dan kadar vitamin C 144,86 (mg/100 g).

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Effect of storage condition on physiochemical and sensory properties of papaya jam

Cited by 15 publications

References 17 publications

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Nutritional probing and storage stability of papaya jam supplemented with date pit powder

Karakteristik Sensori dan Fisikokimia Pepaya California Hasil Pemeraman dengan Menggunakan Daun Lamtoro (Leucaena Leucocephala)

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