• Rinku Bala
• Aradhita Ray
• Neha Kumari

The aim of this study was to assess the effect of different temperatures (40, 45, 50, 55, 60, 65, 70, 75°C) on quality characteristics of papaya pulp of three different varieties (Hawaiian, Ranchi, and Taiwan). It was observed that the Hawaiian variety showed lower moisture content as compared to other two varieties on first day. Highest moisture content was observed for Ranchi variety than other two varieties on second day. pH of Hawaiian variety decreased on second day. On the other hand, pH of other two varieties increased on second day. With increase in temperature from 40 to 70 0C, total soluble solids content of all three varieties increased. Taiwan variety showed highest viscosity than Hawaiian and Ranchi varieties of papaya on first and second day. Lowest viscosity was observed in Hawaiian variety than other two samples on both days. Lowest density was found in Hawaiian variety and highest density was found in Ranchi variety at all temperatures.

Papaya Pulp, Temperature, Density

"Effect of temperature on quality characteristics of Hawaiian, Ranchi and Taiwan papaya pulp", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 7, page no.758-764, July-2018, Available :http://www.jetir.org/papers/JETIR1807714.pdf

"Effect of temperature on quality characteristics of Hawaiian, Ranchi and Taiwan papaya pulp", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 7, page no. pp758-764, July-2018, Available at : http://www.jetir.org/papers/JETIR1807714.pdf