Development of functional drink based on foam-mat dried papaya

Theresia Endang Widoeri Widyastuti and Ignatius Srianta, Widya Mandala Surabaya Catholic University, Indonesia

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.
Keywords: functional drink, papaya, foam-mat drying, egg white, formulation, constipation

IJFNPH_V4NWIDYASTUTI_SRIANTA-Itemid=.pdf
IJFNPH_V4NWIDYASTUTI_SRIANTA-Itemid=.pdf
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