PROCESS FOR PRODUCING PAPAYA (Carica papaya) PEEL BURGER PATTY

Abstract

A process for producing a papaya (Carica papaya) peel burger patty is disclosed. The process comprises washing and collecting fresh papaya peels; drying the peels, followed by cooling the dried peels; blending the dried peels into a powder; mixing the papaya peel powder with breadcrumbs, all-purpose flour, egg, salt, pepper, onion powder, garlic, chili powder, sugar, parsley, and basil to form a mixture; molding the mixture into round patties; and frying the patties in cooking oil until golden brown and crispy on both sides. In one embodiment the drying is performed at 50°C to 60°C using an oven or food dehydrator. The process repurposes papaya peel that is otherwise discarded, increasing dietary fiber content while reducing food waste.