Vol. 12, Issue 8 (2023)

Author(s):
Deepak Joshi and Neetu Dobhal

Abstract:
India is the world's top producer of papaya, which results in a large production of the fruit's waste products, such as peels and seeds. The goal of the current study was to assess the physicochemical characteristics of powdered raw and ripe papaya peel. The parameters investigated included water absorption index, water solubility index, dehydration ratio, rehydration ratio, colour, pH, titratable acidity, water absorption capacity and oil absorption capacity. The research findings showed that raw papaya peel powder had significantly higher water absorption index (14.23 mg/g), water solubility index (6.3 mg/g), pH (5.16) and titratable acidity (0.63) than ripe papaya peel powder, while ripe papaya peel powder was having significantly higher oil absorption capacity (1.90 ml/g)), water absorption capacity (4.56 ml/g), dehydration ratio (0.12) and rehydration ratio (0.16), respectively. Based on the findings, it is concluded that papaya peel powder from both raw and ripe papayas have good physicochemical qualities, suggesting that these powders may be used by food processing industries to improve the final quality of the products.