Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder

Varadharaju N., . and Kandasamy P., . and Dhakre D. S., . and Smritikana S., . Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder. pp. 819-829. ISSN 2231-7546

Foam-mat drying is an alternative for the preservation of papaya in the form of powder. The aim of the present work was to evaluate the physicochemical characteristics of foam-mat dried papaya powder. Papaya pulp with 9Brix concentration was foamed using methyl cellulose glycerol monostearate and egg albumin. The foam slurries were dried at 60 65 and 70C with foam thicknesses of 2 4 6 and 8 mm and then powdered. The physicochemical characteristics such as bulk density and water solubility index decreased with increasing foam thickness and increased with increasing temperature. Moisture content and water absorption index decreased with increasing temperature and increased with increasing foam thickness. Vitamin C -carotene total sugars and TSS showed significant reduction at higher temperature and foam thickness. However there were no changes in acidity and pH. Egg albumin treated papaya pulp dried at 60C with 2 and 4 mm foam thicknesses showed better physicochemical quality whereas glycerol monostearate treated papaya powder had better sensory ratings on colour flavour taste and overall acceptability.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/11%20-...

Abstract

Foam-mat drying is an alternative for the preservation of papaya in the form of powder. The aim of the present work was to evaluate the physicochemical characteristics of foam-mat dried papaya powder. Papaya pulp with 9Brix concentration was foamed using methyl cellulose glycerol monostearate and egg albumin. The foam slurries were dried at 60 65 and 70C with foam thicknesses of 2 4 6 and 8 mm and then powdered. The physicochemical characteristics such as bulk density and water solubility index decreased with increasing foam thickness and increased with increasing temperature. Moisture content and water absorption index decreased with increasing temperature and increased with increasing foam thickness. Vitamin C -carotene total sugars and TSS showed significant reduction at higher temperature and foam thickness. However there were no changes in acidity and pH. Egg albumin treated papaya pulp dried at 60C with 2 and 4 mm foam thicknesses showed better physicochemical quality whereas glycerol monostearate treated papaya powder had better sensory ratings on colour flavour taste and overall acceptability.

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Item Type:	Article
AGROVOC Term:	Papayas
AGROVOC Term:	Carica papaya
AGROVOC Term:	Foam mat drying
AGROVOC Term:	Powders
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Temperature
AGROVOC Term:	Foams
AGROVOC Term:	Thickness
AGROVOC Term:	Moisture content
AGROVOC Term:	Sensory evaluation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8235

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