Author(s):

Chitra Wadia, PS Champawat and SK Jain

Abstract: The study was carried out for utilization of guava fruit for preparation of foam mat dried fruit pulp powder. The conversion of guava pulp into foam was optimized by whipping time pulp after addition of methyl cellulose as foaming stabilizer and egg albumin (0.8%) as a foaming agent and drying the foamed pulp in mechanical dryer at different temperature (55 oC, 60 oC and 65 oC) to constant moisture content. Drying of foamed guava pulp by using 0.8% egg albumin results in 10.68% yield and was found the most appropriate with respect to desired foaming properties, physico-chemical as well as sensory characteristics. With the increases in the whipping time, the foam density and foam stability decreases significantly however, the percentage of foam expansion was increased. The dried powder by using 0.8% egg albumin contained in range of 7.24-8.02 moisture content, 4.64-4.92 pH, 203.31 - 221.20 mg/100g ascorbic acid, 72.05 to 85.42% WSI, 351.99 to 365.36% WAI and 6.2 – 7.96 overall acceptability. The maximum value of overall acceptability was found to be 7.96 for foamed dried guava pulp powder for temperature of 60 ⁰C with a whipping time of 10 min and 4 mm foam thickness of guava pulp.

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