Development of functional drink based on Foam-Mat Dried Papaya (Carica papaya L.): optimisation of foam-mat drying process and its formulation

Widyastuti, Theresia Endang W. and Srianta, Ignatius (2011) Development of functional drink based on Foam-Mat Dried Papaya (Carica papaya L.): optimisation of foam-mat drying process and its formulation. International Journal of Food, Nutrition and Public Health, 4 (2). pp. 167-176. ISSN 2042-5988 (Print); 2042-4966 (Online)

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Official URL: https://www.researchgate.net/profile/Ignatius_Sria...

Abstract

Constipation is a common public health problem nationally and internationally. Most constipation sufferers would prefer regular intake of some natural food-stuff that prevents the disorder rather than over-the-counter remedies. Papaya (Carica papaya L.) fruit is usually consumed to prevent and manage constipation because it has laxative effect. Development of functional drink based on foam-mat dried papaya has been done. First step was optimisation the foam-mat drying process. Papaya slurry was foamed by adding egg white of 10%, 15% and 20% w/w. The foamed papaya slurry was dried by using hot air drying method at 60°C for 5 hours. Drying yield increased with increasing of egg white concentration. Moisture content, reconstitution and water holding capacity of the products were in range from 2.91 to 3.09%, from 81.34 to 83.42% and from 6.19 to 6.34 g/g, respectively. The second step was formulation of functional drink based on foam-mat dried papaya. Foam-mat dried papaya was dry blended with other ingredients at different ratio of foam-mat dried papaya and skim milk powder of 6:4; 5:5; 4:6 w/w. The different ratio of foam-mat dried papaya and skim milk powder affected the physicochemical properties (moisture content, reconstitution, viscosity, turbidity, water holding capacity and stability) and sensory properties (colour, viscosity, aroma and taste) of the product. Consuming of the formulated-product twice a day could supply 9.54% of recommended daily intake of dietary fiber. The developed product has a great potential as a functional drink to prevent and manage constipation.

Item Type: Article
Uncontrolled Keywords: functional drink, papaya, foam-mat drying, egg white, formulation, constipation
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: Ignatius Srianta
Date Deposited: 18 Jul 2017 05:12
Last Modified: 28 Jan 2019 04:31
URI: http://repository.wima.ac.id/id/eprint/11234

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