Current study aims to examine the possibility of commercial production of high quality papaya powder using foam mat drying techniques. Foaming of papaya pulp (CO-5) was done by adding egg white (5, 10 and 15%) and stabilized with methyl cellulose (0.5%). It was dried at three drying temperatures viz. 60, 70 and 80°C in a tray dryer. From the drying study, it was observed that, the drying time required for foamed papaya pulp was lower than non-foamed pulp at all selected temperatures. The results of biochemical analysis showed a significant reduction in ascorbic acid and β-carotene content in the papaya powder obtained at higher temperatures when compared to the pulp dried at lower temperature of 60°C. The values for rehydration ratio and water activity decreased with increase in temperature but with increase in egg white concentration the values increased for both the parameters. Increase in pH values were observed with increase in temperature as well as with increase in egg white concentration. From this drying study, it was concluded that the papaya pulp treated with 10% egg white and 0.5% methyl cellulose and dried at 60°C retained significantly higher quality traits than that of other foaming and drying treatments.
Papaya, Foam mat drying, Methyl cellulose, Egg albumin, Moisture content
