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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 2821-2835
DOI: https://doi.org/10.20546/ijcmas.2019.812.330


Effect of Foaming Agent on Quality and Yield of Foam Mat Dried Papaya Powder
Shivani1, Anil K Verma1*, PC Sharma1, Anil Gupta2 and Manisha Kaushal2
1Department of Food Science and Technology, College of Horticulture & Forestry-Neri, Hamirpur, India
2Department of Food Science and Technology, Dr Y S Parmar University of Horticulture & Forestry Nauni, Solan, HP, India
*Corresponding author
Abstract:

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.


Keywords: Papaya pulp, Glycerol monostearate, CMC, whipping, Foam expansion, Foam
thickness, Drying
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How to cite this article:

Shivani, Anil K. Verma, P.C. Sharma, Anil Gupta and Manisha Kaushal. 2019. Effect of Foaming Agent on Quality and Yield of Foam Mat Dried Papaya Powder.Int.J.Curr.Microbiol.App.Sci. 8(12): 2821-2835. doi: https://doi.org/10.20546/ijcmas.2019.812.330