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Preparation and Sensory Evaluation of Functional Drink Based on Papaya(carica Papaya L.) Pulp

Nobel Dev
Department of FoodTechnology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Sajjad Hossain
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering & Technology, Rajshahi 6204, Bangladesh

Abdullah Iqbal
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

This research was aimed to develop functional drink based on foam-mat drying of papaya. Papaya pulp was formed by the addition of 10, 15 and 20% egg white (w/w). Foamed papaya slurry was dried by using hot air at 60⁰C for 5 hours. Drying yield and protein content of dried powder increased with the increase of egg white. Vitamin C decreased in powder due to heat degradation. Higher foam thickness resulted in longer drying time. Drying time of foamed pulp was much lower than the non-foamed pulp. Moisture content, reconstitution and water holding capacity of foam-mat dried powder were in the range of 3.27-3.93%, 82.43-83.53% and 5.23-5.93 g/g, respectively. Functional drinks were formulated by dry blending of foam-mat dried papaya powder and other ingredients at the ratio of 6:4, 5:5 and 4:6 (w/w) of foam-mat dried papaya powder and skim milk. Different ratio of foam-mat dried papaya and skim milk powder affected the physicochemical properties (moisture content, reconstitution rate, and water holding capacity) and sensory properties (color, viscosity, flavor and taste) of the product. The reconstituted drink at a ratio of 4:6 of foam-mat dried papaya powder and skim milk retained the best sensory properties.

Keywords: Papaya, Foam mat drying, Functional drink, Reconstitution

Location: Department of Food Technology and Rural Industries (DFTRI), Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Non-commodity: Evaluation

Objectives:

This research was taken to optimize the foam-mat drying process of ripe papaya and to observe their effect on the sensory quality parameters of the functional drink prepared from the foam-mat dried papaya powder.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries (DFTRI), Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh. Fully matured and ripe papaya fruits of uniform color were procured from local market. Other materials such as drying trays, chemical solvents, distilled water, polythene bags were provided by the DFTRI and egg, skim milk, and other ingredients were collected from the local market.Proximate analysisProximate compositionrepresents the gross content of important chemical constituents such as moisture, protein, fat, carbohydrate, vitamin C, specific minerals and ash of the product. The study of the proximate composition serves as an important base to study the nutritive quality of papaya and papaya powder as well as papaya drinks. The standard methods have been used for the proximate analysis such as moisture content, protein, ash, fat, titratable acidityas described in AOAC (2005), Vitamin C content was measured according to Ranganna (2004) while carbohydrate content was calculated according to Pearson (1981). Total Soluble Solid (TSS) was determined by using an Abbe Refractometer (Model no. 8987 PujiKuki Ltd. Tokyo, Japan). Drying yield was calculated following the procedure described by Widyastuti and Srianta (2011). Processing of foam mat dried papaya powderFoam-mat drying of papaya consists of two main steps. Firstly, foaming of papaya slurry was made by the addition of egg white at different concentration and then drying of foamed papaya slurry was carried out in a cabinet dryer. .Analysis of foaming properties of foamed papaya slurryThe foam density, foam expansion and foam stabilityof the foamed papaya slurry was determined using the method described by Kadam et al.(2010).Analysis of foam mat dried papaya powder characteristicsWater holding capacity was determined using AACC (2000)and reconstitution was determined following the method of Widyastutiand Srianta (2011). Moisture Content and Drying Yield were determined as per the methods mentioned before.Formulation of papaya powder drink Powder drink was formulated by dry-blending of foam-mat dried papaya, skim milk and sugar. Three formulations ofpapaya powder drink were prepared by changing ratio of foam-mat dried papaya and skim milk. The ratio of foam-mat dried papaya and skim milk was 6:4, 5:5 and 4:6 (w/w). Dry-blending was carried out by using a dry blender blending for 1 minute at a speed scale of 1 followed by, at a speed scale of 2 for 2 minutes. The dry-blended product was wrapped within flexible packages. Dry-blended products were analyzed for moisture content, water holding capacity and reconstitution. Drinks were prepared by dissolving 25 g (5 g papaya powder and skim milk, 20 g sugar) of dry-blended powder in 250 ml water. The reconstituted drinks were analyzed for total soluble solid (TSS), acidity, pH and sensory properties. Analysis of formulated product properties Reconstitution rate of formulated product at different ratio of foam-mat dried papaya powder and skim milk was determined using the methods of Al-Kahtani and Hassan (1990) and Sommanas (1997). Water holding capacity and moisture content were determined as per the above-mentioned methods.

Source of Information: J Bangladesh Agril Univ 17(3): 388–395, 2019

Article Link (Online Journal): https://doi.org/10.3329/jbau.v17i3.43221

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Studies on foam mat drying of papaya revealed that with the increase in surface area exposed for drying, faster drying rate is observed. Foam mat drying has been resulted fruit powders which otherwise would not have been possible by conventional drying techniques and the mat dried powders are of good quality and have high reconstitution ability in water. Hence, the foam mat drying method is highly feasible in producing fruit and vegetable powders as well as ultimate functional drink production of acceptable quality at reasonable cost. The regular intake of the formulated drink could be a good source of recommended daily intake of dietary fiber as well as prevention of constipation. The developed product has a great potential as a functional drink to prevent and manage the constipation. Further research on assessment of laxative effect of the developed product in human is recommended.

Knowledge Management: Journal