Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder

Abstract

Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p > 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.

Physicochemical analysis, microbial survivability, and shelf life study of spray‐dried synbiotic guava juice powder

“…The yield of the synbiotic guava juice spray dried with 20% maltodextrin was 70% and the juice spray dried with 10% inulin gave a yield of 68% while the yield was lowest at 65% when the carrier used was only 20% inulin. Similar finding of highest yield in 20% maltodextrin as excipient was also advocated by Chan Lee et al (2020).…”

Anti-caking Agent Effects on the Properties of Spray-dried ‘Cempedak’ Fruit Powder

“…Moisture Content and Water Activity. 'Cempedak' fruit powders were determined following method by Association of Official Analytical Chemists (AOAC) with drying in oven (Memmert, Germany) at 105°C for 5 hours and repeated until the weight is constant, whereas the water activity was measured using water activity meter at 25±1°C (PRE 00207, AquaLab Pre, Decagon Devices, Inc., Pullman, USA) (AOAC, 2000;Chang et al, 2020). Calibration was carried out using potassium sulfate (K 2 SO 4 ) and potassium chloride (KCl) solution, prior to sample measurement.…”

Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder

“…The calibration of the pH meter was done using a pH buffer 7.0 followed by a pH buffer 4.0. The probe of the pH meter was inserted into the sample and read at room temperature (25 ± 1°C) (Chang et al, 2020b).…”

“…There have been many studies on the production of powder through spray-drying, such as watermelon (Quek et al, 2007), pineapple (Wong et al, 2015), eggplant (Chang et al, 2020a), cempedak (Pui et al, 2020a;Gopinathan et al, 2020) and papaya (Chang et al, 2020b). To the best of the authors knowledge, there are limited reports available on spray drying of kuini fruit.…”