This document provides instructions for making pickled green papaya. It explains that green papaya must be harvested at the correct stage before ripening when it is very firm. The papaya is peeled, grated and boiled with spices, sugar, salt and vinegar to reduce water content and increase soluble solids, producing a thick, slightly acidic preserve. The pickled papaya is packed in sterilized glass jars and provides health benefits while improving taste, odor and appearance through fermentation.
This document provides instructions for making pickled green papaya. It explains that green papaya must be harvested at the correct stage before ripening when it is very firm. The papaya is peeled, grated and boiled with spices, sugar, salt and vinegar to reduce water content and increase soluble solids, producing a thick, slightly acidic preserve. The pickled papaya is packed in sterilized glass jars and provides health benefits while improving taste, odor and appearance through fermentation.
This document provides instructions for making pickled green papaya. It explains that green papaya must be harvested at the correct stage before ripening when it is very firm. The papaya is peeled, grated and boiled with spices, sugar, salt and vinegar to reduce water content and increase soluble solids, producing a thick, slightly acidic preserve. The pickled papaya is packed in sterilized glass jars and provides health benefits while improving taste, odor and appearance through fermentation.
This document provides instructions for making pickled green papaya. It explains that green papaya must be harvested at the correct stage before ripening when it is very firm. The papaya is peeled, grated and boiled with spices, sugar, salt and vinegar to reduce water content and increase soluble solids, producing a thick, slightly acidic preserve. The pickled papaya is packed in sterilized glass jars and provides health benefits while improving taste, odor and appearance through fermentation.
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PICKLED (Carica papaya) PAPAYA
INTRODUCTION:
This pickle is more like a chutney since it is prepared by adding sugar, vinegar and salt to the fruits, followed by boiling which reduces the water content and increases the total soluble solids. The final product is a thick, slightly acidic spicy fruit preserve. Green papaya is required to make the pickle. The time of harvest of green papaya is crucial to the success of the pickle. It should be green and very firm and harvested before the fruit begins to ripen. Once the papaya starts to ripen the acidity decreases and the flesh becomes too soft. However, if it is harvested too early the pickle will have a bitter milky flavour. The yield of usable fruit from whole green papaya is approximately 70%. The product can he packed in glass jars or polythene bags (at least 100 micron, preferably a thicker gauge) for smaller quantities.
Polythene bags are a cheap form of packaging that can be made into various sizes, which is useful for marketing to different consumer groups. However, polythene is not a very good barrier for containing aromas, which can attract insects which will eat through the polythene and spoil the product. This technical brief should be read together with the brief ‘Pickles and chutneys’ which gives an overview of the process and the quality assurance points. As with all products, it is important to carry out a market and technical feasibility study before starting production.
OBJECTIVES:
1. Learn to make a pickled green papaya.
2. To apply the concept of fermentation. 3. To know the health benefits of pickled green papaya. 4. To improve the products taste, odor and appearance. MATERIALS:
Knife Basin Copping board
Casserole Stove Grater
Strainer Sterilized Jar
Pan Peeler
METHODOLOGY:
Procedure
Figure 1: With a knife split the papaya into two pieces and removed the seeds before peeling them Figure 2: Rinse thoroughly before dividing into small pieces
Figure 3: Divided by means of grater and placed in the basin
Figure 4: Add salt and stir until the juice comes out Figure 5: I boiled the spices with vinegar and salt and mixed them together
Figure 6: After I cooked my product, I put it in a glass jar and was ready to taste
This study focused on the effective of processing and preservation of pickled green
chillies, aswell as to observe the pH, colour, texture and smell of fermented pickle. Also, the bacteriacolony count was measured to determine the safety and quality of the pickled products. Fromthis experiment, it can be concluded that the pH of pickling solution increases along with timedue to osmosis process occurs within the solution and the chillies. Since the pH value is lowerthan 5, it is safe to be eaten as it inhibited the growth of microorganisms in the solution. Inorder to that, the colour of green chillies changed to pale colour in a week of pickling. Thecolour has degraded as predicted due to enzyme browning. Moreover, the smell of the solutionbecoming more acidify day to day as the acid give its characteristic of sour tang. Instead ofcolour and smell of pickled chillies, the texture also change with time.
EFFECT OF DRUMSTICK TREE (Moringa Oleifera) LEAF EXTRACT THROUGH DRINKING WATER ON THE GROWTH PERFORMANCE OF JAPANESE QUAIL (Coturnix Japonica) FED WITH COMMERCIAL RATIONS
EFFECT OF DRUMSTICK TREE (Moringa Oleifera) LEAF EXTRACT THROUGH DRINKING WATER ON THE GROWTH PERFORMANCE OF JAPANESE QUAIL (Coturnix Japonica) FED WITH COMMERCIAL RATIONS
