PROCESSING AND STABILITY OF PAPAYA PULP (Carica papaya, L.), SOLO CULTIVAR, PRESERVED AT HIGH AND LOW TEMPERATURES

Authors

  • ARMANDO BARBOSA BAYMA Universidade Federal do Maranhão
  • ZULEICA BRAGA DE LIMA GUEDES Universidade Federal do Ceará
  • HUMBERTO FERREIRA ORIÁ Universidade Federal do Ceará
  • GERALDO SÉRGIO FRANCELINO DE OLIVEIRA Universidade Federal do Ceará

DOI:

https://doi.org/10.5380/cep.v12i2.14252

Keywords:

POLPA DE MAMÃO - PRESERVAÇÃO. PAPAYA PULP - PRESERVATION, Carica papaya L.

Abstract

Two preservation methods (high and low temperature) were used for papaya pulp treatment (Carica , L.) solo cultivar. The product stability was determinated in a 120 days period, with 30 days intervals in order to estirnate the pH, soluble solids (OBrix), total titrable acity (% citricacid ) , \ reducing carbohydrates, \ non-reducing carbohydrates, ascorbic acid(mg/100 g) and water-soluble pigments. The results statistically analysed showed that the better preservation was at low temperature.

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How to Cite

BAYMA, A. B., LIMA GUEDES, Z. B. D., ORIÁ, H. F., & OLIVEIRA, G. S. F. D. (1994). PROCESSING AND STABILITY OF PAPAYA PULP (Carica papaya, L.), SOLO CULTIVAR, PRESERVED AT HIGH AND LOW TEMPERATURES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 12(2). https://doi.org/10.5380/cep.v12i2.14252

Issue

Vol. 12 No. 2 (1994)

Section

Artigos

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