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Comparative Nutritional Analysis of Oven Dried and Freeze Dried Ripe

Papaya Powder

Article · January 2014

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Hemlata Pandey
Babasaheb Bhimrao Ambedkar University
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 Comparative Nutritional Analysis
of Oven dried and Freeze dried
Ripe Papaya Powder
Hemlata Pandey1, Vinita Singh2
1Senior Research Fellow, AICRP, Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar - 263145, Uttarakhand
2Department of Food Science and Nutrition, C.S. Azad University of Agriculture and Technology, Kanpur -208002, (U.P.)
Email : hemlata.pandey86@gmail.com
ABSTRACT
Papaya (Carica papaya L.) powder was prepared by two different
methods viz. oven drying and freeze drying from ripe papaya
fruit and powder was analyzed for its quality characteristics i.e.
moisture, ash, protein ,fat ,ascorbic acid ,total carotenoids and
non-enzymatic browning. Comparative study was done in both
papaya powders. Total carotenoid and ascorbic acid content in
freeze dried papaya powder was 15,535 μg/100g and 54.07 mg/
100g, respectively whereas in oven dried papaya powder it was
1509 μg/100g and 7.13 mg/100 g.
Key Words- Carica papaya L, Papaya powder, Oven Dried, Freeze Dried, Nutritional,
Total Carotenoids, Non enzymatic browning.
INTRODUCTION
India is endowed with diverse agro-climatic conditions, produces wide
variety of fruits and vegetables such as tropical, sub-tropical,
temperate and arid and also enjoys an enviable position in the
horticulture map of the world. Fruits seem to be a food enjoyed by
mankind from the very earliest of times. Even the story of man begins
with the ‘forbidden fruit’ in the Bible. In terms of nutrition, fruits are
excellent source of several vitamins, mineral salts and dietary fiber,
all of which are essential for good health. Nutrition scientists advocate
the intake of two servings of fruits in the daily diet (Gopalan and
Mohanram, 2004).
Fruits are recognized as protective food as they are rich source
of carbohydrate, vitamins and minerals. India today is the second
largest producer of fruits in world. India has a wide range of varieties
of fruits, both tropical and subtropical (Singh 2008). However, less
than 2 per cent of India’s total horticultural produce is processed
implying high wastage. Roughly, around 30-40 per cent of fruits and
vegetables perish due to inadequate processing and improper
packaging and transportation (Thind et al., 2002). Although papaya
is a wholesome and popular fruit, its shelf- life is limited owing to
high moisture and sugar content. Considering its nutritive value, flavor
and therapeutic value, a variety of processed, value added products
are manufactured all over the world. Food fortification provides a
unique opportunity for the food industry and trade to participate and
play a leading role in a health intervention endeavor. Dried fruit
powders are frequently used in nutritional supplements. Papaya
(Carica papaya L.) fruit powder may be used as a high-density vitamin
supplement for fortification of household recipes to overcome vitamin
A deficiency diseases. In order to prevent the losses to the
commodity, there is a need to process the commodities; it is the
need of the day to preserve fruits for preventing its losses.
Considering this fact, the present investigation was undertaken in
the vein to prepare papaya powder from ripe papaya using oven
drying and freeze drying technique.
24 BEVERAGE & FOOD WORLD - Vol. 41 - No. 5 - MAY 2014
MATERIALS AND METHODS
Fresh ripe papaya fruits were purchased from the local market of
Kanpur city and brought to the laboratory. The ripe papaya fruits
were thoroughly washed with tap water in order to remove any dirt or
adhering particles. The fruits were peeled off; seeds were removed
and crushed and crushed in pulper to get fine pulp. Pulp was placed
for drying in oven set at 60º C for 18 hrs. and another pulp is placed
in a lyopholizer set at -34º C and -760 mmhg pressure. When
completely dried, pulp was recovered and powdered using cyclotech
mill. Proximate chemical analysis of papaya powder was carried for
the determination of contents of moisture, ash, protein, and fat
according to standard Association of Official Analytical Chemists,
AOAC (1970).
Ascorbic acid content in the papaya powder was determined by
using 2,6- dichlorophenol indophenol dye, following Sadasivam and
Manickam (1996) . Total carotenoids were determined by soaking 5
g sample in 20 ml of AR grade acetone for 2 h at room temperature
under dark condition in order to get complete carotene extraction.
The carotene layer was separated using petroleum ether through
separating funnel. The volume was made up to 50 ml with petroleum
ether and then this layer was again passed through sodium sulfate
over the funnel in order to remove any moisture from the layer. The
optical density of the layer was measured at 452 nm using petroleum
ether as a blank described by Ranganna, (1999). Non enzymatic
browning was analyzed by using standard estimation techniques
described by Ranganna, (1999). For the estimation of non enzymatic
browning 2 g sample was added to the 10 ml of 70 % alcohol and
kept at room temperature for 1 h then filtered through Whatman no
54 filter paper. The final volume was made to 25 ml with 70 % alcohol
and optical density was taken at 420 nm using Spectronic 20.
Prepared powder was incorporated in to chickpea flour to make ladoos
and semolina pudding at 10 per cent and 20 per cent level. The
sensory evaluation of the recipes was carried out by a panel of ten
members using 9 point hedonic scale described by Ranganna, (1999).
All the experiments were carried out in triplicate. Statistical analysis
were carried out carried out using paired t test at significant level of
p<0.05 in Microsoft Excel Software-2000 of Windows-XP.
RESULTS AND DISCUSSION
Drying of Papaya
Fresh ripe Papaya (1 kg) yielded 150 g of freeze dried papaya powder
and 190 g of oven dried papaya powder. This is in agreement with
that drying reduces weight due to removal of moisture content (Rai,
2005).
Nutritional Composition
The nutritional composition of freeze dried papaya powder and oven
dried papaya powder are presented in Table 1.
Moisture Content
Freeze-dried papaya powder had higher moisture (15.29 %), content
than the oven dried papaya powder (13.51 %). This was due to very
high temperature application for preparation of oven dried papaya
powder. Moisture content of freeze-dried papaya powder has been
reported in the range of 3-4 % (Arya et. al., 1983). While Gupta (1997)
reported that, moisture in oven dried papaya powder within the range
of 5.48-6.76. The production of carotene rich powder from papaya to
a moisture content of 6.10 was prepared by the earlier researchers
(Glayds et. al., 1951).Whereas in the present study higher moisture
content has been observed.
Total Ash
Oven dried papaya powder had significantly higher ash content (5.61
%) as compared to freeze dried papaya powder (4.83 %). Ash content
of oven dried papaya powder marginally differs from freeze-dried
papaya powder this may due to difference in their moisture content
(Table 1).
Crude Protein
There was no difference in protein content in both treatments. As
the numerical value for the two samples were 6.04 and 6.03 per
cent, respectively. Values in table 1 represents, there was no loss of
protein in oven drying as well as in freeze-drying. King et. al., (1951)
also reported similar values for protein content 6.61 per cent in
papaya powder.
Ether Extractives
Oven dried papaya powder contains 0.145 per cent whereas freeze-
dried papaya powder contains 1.062 per cent ether extractible lipids.
This difference was due to bonding between amino acids and oxidized
lipids, interaction with protein amino group and formation of insoluble
complex, which, is inaccessible to solvents. These values are in
conformation with the findings of Gupta (1997).
Total Carotenoids
Oven dried papaya powder contained 1509 mg/100g total carotenoids
whereas freeze-dried papaya powder contained nearly tenfold of that.
Maximum retention in total carotenoids was noticed in the freeze
dried papaya powder. Similar trends have been reported earlier in
dehydrated ripe mango slices (Sagar and Khurdiya, 1999). The
decline in carotenoids could be due to the thermo labile and
photosensitive nature; isomerization and epoxide forming nature of
carotene. (Mir and Nath, 1993)
TABLE 1: Nutritive Value of Oven dried and Freeze dried Papaya Powder
(Dry Matter Basis)
Parameters Oven dried Freeze dried
Papaya Papaya
powder powder
Moisture % 13.51 ± 0.02 15.29 ± 0.01
Ash % (dwb) 5.61 ± 0.02 4.83 ± 0.01
Crude Protein % (dwb) 6.04 ± 0.03 6.03 ± 0.04
Ether Extractives% (dwb) 0.415 ± 0.01 1.062 ± 0.00
Total carotenoids(mg/100g) 1509 ± 13.60 15,535± 72.44
Ascorbic Acid(mg/100g) 7.13 ± 0.11 54.07 ± 0.83
Non-Enzymatic Browning (%) 59.17 ± 0.21 14.64 ± 0.31
* Significant at 5 % level of significance (t> 2.447)
** Significant at 1 % level of significance (t> 3. 107)
(dwb) = dry weight basis
Ascorbic Acid
Ascorbic acid content of oven dried papaya powder was found 7.13
mg/100g whereas freeze-dried papaya powder contained 54.07 mg/
100g. Drying causes great losses in vitamin C and it had been
reported by Davidek et al., (1991) that heating at higher temperature
for a short time has less effect on vitamin C losses but if drying is
prolonged, there will more losses, and oven drying increased the
vitamin C losses. Similarly, this study also supports this finding. The
25 BEVERAGE & FOOD WORLD - Vol. 41 - No. 5 - MAY 2014
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losses may be attributed to heat and light sensitivity of the ascorbic
acid. Mugula et al., (1994) reported a loss of 90 per cent ascorbic
acid content during oven drying.
Non-Enzymatic Browning
Browning caused by mallard reaction in oven dried papaya powder
and freeze-dried papaya powder have significant difference. Higher
temperature exhibited a significant impact on attributes of papaya.
More non- enzymatic browning was observed in oven-dried samples.
Several factors such as temperature, carbonyl compounds, and
organic acids have been reported to be responsible for causing non-
enzymatic browning in heated foods. (Murlikrishna et al., 1969)
CONCLUSIONS
Freeze dried and oven dried papaya powder were prepared. Freeze
dried papaya powder was rich in ascorbic acid and total carotenoid
content when compared to oven dried papaya powder. The study
indicated the superiority in the use of freeze dried papaya powder
and nutritional foods fortified with this compared to oven dried papaya
powder.
ACKNOWLEDGEMENT
This work was carried out with the financial support of Indian Council
of Agricultural Research, New Delhi is gratefully acknowledged.
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