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food-science-tech :: Food Science & Tech

EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS

EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS

This project work titled EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS has been deemed suitable for Final Year Students/Undergradutes in the Food Science & Tech Department. However, if you believe that this project work will be helpful to you (irrespective of your department or discipline), then go ahead and get it (Scroll down to the end of this article for an instruction on how to get this project work).

Below is a brief overview of this Project Work.

Format: MS WORD  |  Chapters: 1-5  |  Pages: 69
Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and unsaponifiable matter) and sensory qualities (colour, aroma, taste and general acceptability). The sensory characteristics analyzed by the panelists on the three oil samples (pawpaw, olive and vegetable oil) gave preference for the vegetable oil in all the attributes.

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