The study was carried out for utilization of papaya leaf for preparation of foam mat dried papaya leaf powder. The conversion of papaya leaf juice into foam was optimized by whipping the juice after addition of carboxy-methyl-cellulose (CMC) and drying the resultant foam in dehydrator (60±2°C) to constant moisture content. Drying of papaya leaf juice foam by using 3% CMC results in 10.72 per cent powder yield and was found the most appropriate with respect to desired foaming properties (foam density, foam expansion and foam stability) and physical characteristics also. With the increase in the foaming agent concentration, the foam density decreases significantly however, the percentage of foam expansion was increased. In comparison to foam density, the papaya leaf juice exhibited higher foam expansion of 82.85 per cent with 3% GMS in hot juice extract whereas, 3% CMC exhibited maximum foam density and foam stability of 0.562g/cm³ and 94.07 per cent. Thus, the papaya leaves can be utilized for preparation of self-stable powder using foam mat drying technique for further preparation of ready to drink beverages.

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