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Study of Physicochemical Analysis of Three Varieties of C. Papaya Pulp


Affiliations
1 Department of Chemistry, Centre for Research Degree Programmes, Lovely Professional University, Phagwara, India
2 School of Chemical Engineering and Physical Sciences, Lovely Professional University, Phagwara,, India
     

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Fruits products belong to an essential class of foods that fulfils nutritive requirements including vitamins and minerals which are necessary for normal human being. The study was carried out to determine the physical and chemical analysis of varieties of pulp of papaya fruit (red and yellow skinned) purchased from kiosks at Lovely Professional University, Punjab (India) and green skin papaya fruit obtained from papaya tree of Kangra district, Himachal Pradesh. As per the study of analysis, it is found that pH and acidity (highest in yellow skinned & lowest in red skinned papaya fruit), while total soluble solids, total sugar rand reduced sugar (highest in green skinned & lowest in red skinned papaya fruit). The range of ascorbic acid content was 40 - 42 mg/100gm in all three varieties of papaya fruit.

Keywords

C. papaya Linn, β-carotene, Ethanomedicine, Ascorbic acid, Reduced sugar.
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  • Study of Physicochemical Analysis of Three Varieties of C. Papaya Pulp

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Authors

Naveen Chandra Talniya
Department of Chemistry, Centre for Research Degree Programmes, Lovely Professional University, Phagwara, India
Riya Trehan
School of Chemical Engineering and Physical Sciences, Lovely Professional University, Phagwara,, India

Abstract


Fruits products belong to an essential class of foods that fulfils nutritive requirements including vitamins and minerals which are necessary for normal human being. The study was carried out to determine the physical and chemical analysis of varieties of pulp of papaya fruit (red and yellow skinned) purchased from kiosks at Lovely Professional University, Punjab (India) and green skin papaya fruit obtained from papaya tree of Kangra district, Himachal Pradesh. As per the study of analysis, it is found that pH and acidity (highest in yellow skinned & lowest in red skinned papaya fruit), while total soluble solids, total sugar rand reduced sugar (highest in green skinned & lowest in red skinned papaya fruit). The range of ascorbic acid content was 40 - 42 mg/100gm in all three varieties of papaya fruit.

Keywords


C. papaya Linn, β-carotene, Ethanomedicine, Ascorbic acid, Reduced sugar.

References