National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was carried out for utilization of papaya fruit cv. Madhu for preparation of foam mat dried fruit powder. The conversion of papaya pulp into foam was optimized by whipping the pulp after addition of glycerol-mono-stearate (GMS) and drying the resultant foam in dehydrator (60±5°C) to constant moisture content. Drying of papaya foam by using 3% GMS results in 11.93 per cent yield and was found the most appropriate with respect to desired foaming properties (foam density, foam expansion and foam stability), physico-chemical as well as sensory characteristics. With the increase in the foaming agent concentration, the foam density decrease significantly however; the percentage of foam expansion was increased. In comparison to foam density, the papaya pulp exhibited higher foam expansion of 21.72 per cent with 3% GMS in sweetened pulp. The dried powder by using 3% GMS contained 84.07-89.83°B TSS, 7.00-8.28% moisture content, 2.40-4.50% ash content, 52.47-62.63% reducing sugars, 81.39-87.73% total sugars, 928.76-1242.98 µg/100g total carotenoids respectively in natural and sweetened papaya pulp. There was no significant change in other biochemical constituents such as pH and acidity. Thus, the papaya fruit can be utilized for preparation of self-stable powder using foam mat drying technique for further preparation of ready to drink beverages.
Citations |
 |
 |
 |
 |
