Storage stability and utilization of foam mat dried papaya powder cv. Madhu

Abstract

Stability of papaya (cv. Madhu) powder packed in aluminium and polyethylene pouches and stored at ambient temperature (30-35 0C) was determined. Both packaging materials exhibited slight increase in moisture content and pH with minimum changes in TSS, titratable acidity, reducing sugars, total sugars under ambient conditions. However, products packed in aluminium pouches exhibited better retention of nutrients compared to polyethylene pouches. 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 score of 7.30 on 9-point hedonic scale. Thus, papaya fruit can be utilized for preparation of self stable powder by foam mat drying technique.