Papaya pulp was used for the purpose of vinegar production. Phytochemical analysis revealed that the fruit yielded high amount of pulp (75.55%) with a comparatively low total waste index (24.4%) Among the components besides moisture the predominent constituents in the order of contents were TSS (11.05%), carbohydrates (10.2%), Total sugars (9.85%) and reducing sugar (8.35%). The alcohol yield was found to be proportional to the duration of fermentation and sample of treated with sugar and diastase had yielded maximum alcohol (5.8%) followed by samples C and B. Similarly, the highest acidity was recorded by the Sample D. The present study thus revealed that papaya could be a good source for the production vinegar by fermentation with yeast and bacteria. The vinegar produced from papaya fruit pulp was found to fulfill the legal requirements.
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