Nutritious papaya chips with zero sugar and preservative / Nurafiqa Zulkifli, Nur Nasuha Najwa Mohd Idham Khalid and Nursyasya Razalil

Papaya fruit is one of the tropical crops that are widely consumed as a vegetable, fresh fruit, or processed goods. It has a various health benefits that are suitable to make a healthy snack such as chips. The objective of this study is to find out the suitable techniques in preparation of quality papaya chips with no sugar and no preservative for distinguishable features of the chips. Furthermore, the study also aims to identify and compare the effect of frying temperature, time, and thickness of papaya slices for their crispness and colour of papaya chip using the unripe papaya fruit. Papaya fruit was found to the best processed using unripe fruit in order to produce papaya fried chips with the correct physicochemical properties and testimony quality acceptability. A taste testing from testimony show that the chips fried with the temperature at 160℃ was unacceptable for its colour and crispness. While, a chips fried with the optimal temperature at 170℃ was acceptable for its colour and crispness. From the result suggest that, using unripe papaya fruit for making fried papaya chips can be as a natural fruits taste and healthier snacks which the fruit are rich in fibre and nutrients.