A study was carried out on three papaya varieties namely, KK-103, MK-121 and CMF-078 for their physico-chemical, nutritional composition and sensory evaluation grown at Ethiopia. The results showed that maximum fruit weight was observed in MK-121 and lowest in CMF-078. It was also found that the TSS, citric acid, total carotenoid and vitamin C were 10.287-12.620 (brix), 1.455- 1.978 (g/l), 13.670-18.912 (µg/g) and 30.854-36.507 (mg/100g) respectively. Proximate analysis of the pulp showed that it contained crude protein (0.200- 0.907%), energy (32.744-44.280 kcal/g), crude fat (0.215-0.293%) and fibre (0.732-0.995%). All these results indicate that significantly difference between the papaya varieties. This difference may be come from genetically difference between the varieties. The results showed that papaya fruits had high moisture content (>85.5%), low acidity (>5.3 PH), low crude fat and crude fibre moderate ascorbic acid contents. The sensory evaluation statistical results were showed in case of color, flavor, sourness and sweetness MK-121 Varity was showed significance difference and a higher value than the other two of varieties of papaya whereas except sweetness. The color, flavor and sourness of the two varieties (CMF-078 and kk-103) were showed the same in statistics value. Accordingly, the panelist result in overall acceptability of the sensory CMF-078 variety was showed high acceptability than the others two varieties. Additionally, the statistical result showed significantly different at P<0.05.
| Published in | International Journal of Food Engineering and Technology (Volume 4, Issue 2) |
| DOI | 10.11648/j.ijfet.20200402.16 |
| Page(s) | 46-51 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Papaya, Physiochemical Composition and Proximate Analysis, Sensory Evaluation
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APA Style
Mulate Zerihun, Masresha Minuye. (2020). Physicochemical and Sensorial Analysis of Papaya Varieties in Ethiopia. International Journal of Food Engineering and Technology, 4(2), 46-51. https://doi.org/10.11648/j.ijfet.20200402.16
ACS Style
Mulate Zerihun; Masresha Minuye. Physicochemical and Sensorial Analysis of Papaya Varieties in Ethiopia. Int. J. Food Eng. Technol. 2020, 4(2), 46-51. doi: 10.11648/j.ijfet.20200402.16
AMA Style
Mulate Zerihun, Masresha Minuye. Physicochemical and Sensorial Analysis of Papaya Varieties in Ethiopia. Int J Food Eng Technol. 2020;4(2):46-51. doi: 10.11648/j.ijfet.20200402.16
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Download@article{10.11648/j.ijfet.20200402.16,
author = {Mulate Zerihun and Masresha Minuye},
title = {Physicochemical and Sensorial Analysis of Papaya Varieties in Ethiopia},
journal = {International Journal of Food Engineering and Technology},
volume = {4},
number = {2},
pages = {46-51},
doi = {10.11648/j.ijfet.20200402.16},
url = {https://doi.org/10.11648/j.ijfet.20200402.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200402.16},
abstract = {A study was carried out on three papaya varieties namely, KK-103, MK-121 and CMF-078 for their physico-chemical, nutritional composition and sensory evaluation grown at Ethiopia. The results showed that maximum fruit weight was observed in MK-121 and lowest in CMF-078. It was also found that the TSS, citric acid, total carotenoid and vitamin C were 10.287-12.620 (brix), 1.455- 1.978 (g/l), 13.670-18.912 (µg/g) and 30.854-36.507 (mg/100g) respectively. Proximate analysis of the pulp showed that it contained crude protein (0.200- 0.907%), energy (32.744-44.280 kcal/g), crude fat (0.215-0.293%) and fibre (0.732-0.995%). All these results indicate that significantly difference between the papaya varieties. This difference may be come from genetically difference between the varieties. The results showed that papaya fruits had high moisture content (>85.5%), low acidity (>5.3 PH), low crude fat and crude fibre moderate ascorbic acid contents. The sensory evaluation statistical results were showed in case of color, flavor, sourness and sweetness MK-121 Varity was showed significance difference and a higher value than the other two of varieties of papaya whereas except sweetness. The color, flavor and sourness of the two varieties (CMF-078 and kk-103) were showed the same in statistics value. Accordingly, the panelist result in overall acceptability of the sensory CMF-078 variety was showed high acceptability than the others two varieties. Additionally, the statistical result showed significantly different at P<0.05.},
year = {2020}
}
TY - JOUR T1 - Physicochemical and Sensorial Analysis of Papaya Varieties in Ethiopia AU - Mulate Zerihun AU - Masresha Minuye Y1 - 2020/09/23 PY - 2020 N1 - https://doi.org/10.11648/j.ijfet.20200402.16 DO - 10.11648/j.ijfet.20200402.16 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 46 EP - 51 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20200402.16 AB - A study was carried out on three papaya varieties namely, KK-103, MK-121 and CMF-078 for their physico-chemical, nutritional composition and sensory evaluation grown at Ethiopia. The results showed that maximum fruit weight was observed in MK-121 and lowest in CMF-078. It was also found that the TSS, citric acid, total carotenoid and vitamin C were 10.287-12.620 (brix), 1.455- 1.978 (g/l), 13.670-18.912 (µg/g) and 30.854-36.507 (mg/100g) respectively. Proximate analysis of the pulp showed that it contained crude protein (0.200- 0.907%), energy (32.744-44.280 kcal/g), crude fat (0.215-0.293%) and fibre (0.732-0.995%). All these results indicate that significantly difference between the papaya varieties. This difference may be come from genetically difference between the varieties. The results showed that papaya fruits had high moisture content (>85.5%), low acidity (>5.3 PH), low crude fat and crude fibre moderate ascorbic acid contents. The sensory evaluation statistical results were showed in case of color, flavor, sourness and sweetness MK-121 Varity was showed significance difference and a higher value than the other two of varieties of papaya whereas except sweetness. The color, flavor and sourness of the two varieties (CMF-078 and kk-103) were showed the same in statistics value. Accordingly, the panelist result in overall acceptability of the sensory CMF-078 variety was showed high acceptability than the others two varieties. Additionally, the statistical result showed significantly different at P<0.05. VL - 4 IS - 2 ER -
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