Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L.
Due to the increasing demands of fruit drink mixes, papaya fruit tea is proposed for commercialization as a nutritious tea drink by maintaining the quality of the processed fruit. The aim of this project is to study the effect of osmotic dehydration parameters on quality of the preserved papaya bas...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2005
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| Online Access: | http://eprints.utm.my/553/ http://eprints.utm.my/553/1/posteredited.ppt |
| _version_ | 1848889946836828160 |
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| author | Md. Zaki, Nurul Asyikin A. Darim, Rosmaria Md. Salleh, Liza Muhamad, Ida Idayu |
| author_facet | Md. Zaki, Nurul Asyikin A. Darim, Rosmaria Md. Salleh, Liza Muhamad, Ida Idayu |
| author_sort | Md. Zaki, Nurul Asyikin |
| building | UTeM Institutional Repository |
| collection | Online Access |
| description | Due to the increasing demands of fruit drink mixes, papaya fruit tea is proposed for commercialization as a nutritious tea drink by maintaining the quality of the processed fruit. The aim of this project is to study the effect of osmotic dehydration parameters on quality of the preserved papaya based on papain enzyme activity. Slices (1.5 x 1.5 x 0.5 cm) and cubes (1.0 cm3) of papaya were treated in solution of sucrose (45, 55 and 65 ºBrix) and lactic acid (0, 0.05 and 0.10 M) under specified temperature (30, 40 and 60 ºC). Osmotic dehydration process was carried out for 24 hours. Analysis of enzyme reaction was then carried out. Analysis of variance (ANOVA) using Statistica 5.0 was performed to determine the lack of fit and the significance of the product effect of the independent variables on the quality attributes. Preservation of papaya by osmotic dehydration has been proved to increase quality retention. |
| first_indexed | 2025-11-15T20:34:16Z |
| format | Conference or Workshop Item |
| id | utm-553 |
| institution | Universiti Teknologi Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:34:16Z |
| publishDate | 2005 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | utm-5532017-08-29T08:39:47Z http://eprints.utm.my/553/ Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L. Md. Zaki, Nurul Asyikin A. Darim, Rosmaria Md. Salleh, Liza Muhamad, Ida Idayu TP Chemical technology Due to the increasing demands of fruit drink mixes, papaya fruit tea is proposed for commercialization as a nutritious tea drink by maintaining the quality of the processed fruit. The aim of this project is to study the effect of osmotic dehydration parameters on quality of the preserved papaya based on papain enzyme activity. Slices (1.5 x 1.5 x 0.5 cm) and cubes (1.0 cm3) of papaya were treated in solution of sucrose (45, 55 and 65 ºBrix) and lactic acid (0, 0.05 and 0.10 M) under specified temperature (30, 40 and 60 ºC). Osmotic dehydration process was carried out for 24 hours. Analysis of enzyme reaction was then carried out. Analysis of variance (ANOVA) using Statistica 5.0 was performed to determine the lack of fit and the significance of the product effect of the independent variables on the quality attributes. Preservation of papaya by osmotic dehydration has been proved to increase quality retention. 2005-07-23 Conference or Workshop Item PeerReviewed application/vnd.ms-powerpoint en http://eprints.utm.my/553/1/posteredited.ppt Md. Zaki, Nurul Asyikin and A. Darim, Rosmaria and Md. Salleh, Liza and Muhamad, Ida Idayu (2005) Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L. In: 4th Food Science and Technology Seminar 2005, 23 July 2005, USM Penang. |
| spellingShingle | TP Chemical technology Md. Zaki, Nurul Asyikin A. Darim, Rosmaria Md. Salleh, Liza Muhamad, Ida Idayu Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L. |
| title | Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L. |
| title_full | Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L. |
| title_fullStr | Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L. |
| title_full_unstemmed | Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L. |
| title_short | Effect of Osmotic Dehydration Parameters on Papain Enzyme Activity of Carica papaya L. |
| title_sort | effect of osmotic dehydration parameters on papain enzyme activity of carica papaya l. |
| topic | TP Chemical technology |
| url | http://eprints.utm.my/553/ http://eprints.utm.my/553/1/posteredited.ppt |