National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Foam mat drying of papaya pulp was undertaken by foaming of papaya pulp using foaming agent and foaming stabilizer in thin layer drying. Whey protein isolate was used as foaming agent and methyl cellulose was used as foaming stabilizer. The effect of three foaming parameters viz., foaming agent (2.5, 5.0, 7.5, 10.0 and 12.5%, w/w), foaming stabilizer (0.2, 0.4, 0.6, 0.8 and 1%, w/w) and whipping time (5, 10, 15, 20 and 25 min) were optimized by keeping criteria as maximum foam expansion, maximum foam stability and minimum foam density of papaya pulp using response surface methodology. The optimum foaming conditions were found to be 6.55% foaming agent, 0.57% foaming stabilizer and 13.09 min whipping time. The experimental values of foam expansion of 148.63%, foam stability of 74.16% and foam density of 0.38 g/cc were found at this optimized process parameters.
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