Author(s):

Shivani, Anil Kumar Verma, PC Sharma, RC Sharma and Raj Saini

Abstract: Technology for utilization of papaya fruit pulp for preparation of fruit powder was optimized by modifying the foam mat drying technique. The conversion of papaya fruit pulp into foam was standardized by whipping the pulp after addition of carboxy-methyl-cellulose (CMC) and glycerol-mono-stearate (GMS) @ 0-3% each and drying the resultant foam in a dehydrator (60 ± 5 °C) to a moisture content of about 8–12%. Further, fruit powder packed in aluminium and polyethylene pouches stored at ambient temperature (30–35 °C) exhibited slight increase in moisture content and pH with minimum changes in TSS, titratable acidity, reducing sugars and total sugars. The values of different attributes after packing powder either in polyethylene and aluminium pouches up-to 90 days of storage Further, ready-to-serve beverage prepared by reconstituting 12% papaya-mango powder in 50:50 proportions and raising TSS to 12°B by adding sugar syrup was found most acceptable with sensory on 9-point hedonic scale.

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