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Effects of Various Drying Methods on the Vitamin C level of Papaya Locally Grown in Brunei Darussalam

Nur Amirah Hair Mustapa and Siti Rohaiza Ahmad

Pertanika Journal of Science & Technology, Volume 27, Issue 1, January 2019

Keywords: Deep freezing, freeze-drying, oven drying, papaya, sun drying, vitamin C

Published on: 24 Jan 2019

Papaya (Carica. Papaya L.) belongs to the Caricaceae family. They are grown in almost all tropical and subtropical regions in the world. In Brunei Darussalam, papaya is a non-seasonal fruit that is locally grown. It is also common to dry papaya. Drying is the process of removing water or moisture from a product with the benefit of improving shelf-life by impeding food spoilage by microorganisms. In this research, freshly ripened papaya was subjected to various drying methods and its effect on the vitamin C levels was investigated. The drying methods include sun drying (SD), oven drying (OD), freeze-drying (FD) and deep freezing (DF). Fresh samples were also investigated and acted as the control. The determination of vitamin C levels was carried out using an accredited Association of Official Agricultural Chemists (AOAC) indophenol titrimetric method. The result showed that FD samples had the highest vitamin C levels (5.84 ± 0.83 mg/100g) while SD has the least value of vitamin C (2.96 ± 0.47 mg/100g). In conclusion, the FD method resulted in highest vitamin C levels. Therefore, the FD method serves as the best industrial application with good vitamin C retention in papaya.

ISSN 0128-7680

e-ISSN 2231-8526

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