Development and utilization of foam mat dried papaya leaf powder
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Date
2020-11-20
Authors
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COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR
Abstract
Method for utilization of papaya leaves for preparation of foam mat dried papaya leaf juice powder
was standardized. Papaya leaf juice extracted by using cold and hot juice extraction method with a
juice yield of 46.4-59.4%, 6.8-7.0⁰B TSS, 4.44 – 4.49 pH, 0.301-0.309% titratable acidity, 4.21- 4.19
mg GAE/ml total phenol, 0.217-0.187 mg/ml total chlorophyll, 3.91- 4.09 mg/ml reducing sugar and
4.04-4.35 mg/ml total sugar was utilized. The conversion of papaya leaf juice into foam was
optimized by whipping (for 5 minutes) the juice after addition of carboxy-methyl-cellulose (CMC)
and glycerol-mono- stearate (GMS) @ 0-3% each and drying the resultant foam in a dehydrator
(60±2°C) to a constant moisture content. Drying of papaya leaf juice foam by using 3% CMC was
found the most appropriate with respect to desired foaming properties (foam density, foam expansion
and foam stability), physico-chemical and sensory attributes. Dried powder contained 67.0- 70.2°B
TSS, 6.81-9.02% moisture content, 12.0-18.1% ash content, 0.986-2.019 mg/100g total chlorophyll,
7.175-8.207 mgGAE/100g total phenols and 41.66-45.06% total sugars. After 90 days of storage at
ambient (30-350C) and low temperature (5±10C) the leaf powder made from cold juice extraction
based juice showed 68.1 & 69.8°B TSS, 8.54 & 8.07 % moisture content, 2.83 & 2.97 % titratable
acidity, 4.60 & 4.43 pH, 39.21 & 39.89 % reducing sugars, 41.8 & 42.5 % total sugars, 0.80 & 1.00
mg/100g chlorophyll and 7.54 & 7.78 mgGAE/100g total phenols, respectively while the powder
made from hot juice extraction based juice exhibited 67.5 & 68.7°B TSS, 8.50 & 7.91 % moisture
content, 2.86 & 3.01 % titratable acidity, 4.69 & 4.65 pH, 40.06 & 40.79 % reducing sugars, 42.6 &
43.4 % total sugars, 0.69 & 0.94 mg/100g chlorophyll and 7.99 & 8.08 mgGAE/100g total phenols,
respectively with no microbial growth in any of the sample. Further, foam mat dried papaya leaf
powder obtained from hot juice extraction-based juice and stored at low temperature exhibited better
retention of nutrients as compared to powder obtained from cold juice extraction-based method and
stored at both ambient and low temperature. Further, instant ready-to-serve powder prepared by
using leaf juice powder and glucose powder in 10:90 proportions was found most acceptable with
sensory attributes of 6.91 on 9-point hedonic scale. Thus, papaya leaves can be successfully utilized
for preparation of instant RTS powder using foam mat drying technique.