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

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.