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 9ºBrix concentration was foamed using methyl
cellulose, glycerol monostearate and egg albumin. The foam slurries were dried at 60, 65 and
70°C 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, β-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 60ºC 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.
