Abstract
Abstract Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p > 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.
Highlights
Papaya (Carica papaya L.) is a very wholesome and inexpensive fruit that is available all the time regardless of the weather and season (Ahmad et al, 2013)
The physico-chemical properties of the enzyme-treated papaya puree used for the spray drying process were investigated
Total Soluble Solid (TSS) of the papaya puree was 9.8 ± 0.1 °Brix which is close to the TSS (10 °Brix) reported in fully ripened ‘Sekaki’ papaya fruit (Chan, 2001; International Tropical Fruits Network, 2011)
Summary
Papaya (Carica papaya L.) is a very wholesome and inexpensive fruit that is available all the time regardless of the weather and season (Ahmad et al, 2013). It is highly appreciated around the world for its flavour, nutritional quality and digestive properties (Aravind et al, 2013). Drying studies of papaya were carried out by using foam-mat drying (Kandasamy et al, 2014), freeze-drying (Athmaselvi et al, 2014), and hot air oven and solar drying (Padmapriya, 2013). Studies on the production of spray-dried papaya powder are rather rare and the production of papaya powder broadens its potential applications in the food industry
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