RSM based optimal drying-parameters of unripe-papaya (Carica papaya L.)

Abstract

Vegetable infused instantly consumable food items are often prepared with drying or baking technologies. Necessity for a critical knowledge about the heat sensitive nutritional characteristics is inevitable for such formulational research. To assist the development of such targeted products based on unripe-papaya (Carica papaya L.) in the near future, this article provides useful insights of heat treatment related data. This article summarizes the response surface methodology based hot air oven and cabinet (tray) drying characteristics of unripe-papaya in terms of nutritional responses such as moisture content, antioxidant-activity and vitamin C. The drying process features were assessed using drying temperature and time as independent variables. For the obtained data, analysis of variance (ANOVA) approach was adopted to identify best model. A comparative assessment of fresh, oven and tray dried samples was finally undertaken. Simultaneously, drying kinetics parameters were evaluated. The best data set refers to tray drying instance with 7.4 h drying time duration. Proximate analysis supported the inference that papaya retains carbohydrate, crude fiber and vitamin C constituents in due course of prolonged drying and has specific advantages as a key ingredient for ready to consume food products.