EFFECT OF DRYING TEMPERATURE ON THE QUALITY OF PAWPAW (CARICA PAPAYA) FRUIT LEATHER

S. Sule, F. Omologbe

Abstract


Experiments were conducted to investigate the effect of drying temperature (50 oC, 60 oC and 70 oC) on the quality of pawpaw (Carica papaya) fruit leather. The physic-chemical, microbial and sensory attributes of the fruit leathers were evaluated. Moisture content of the leather samples differed significantly (p<0.05) with values ranging from 17.09 to 24.65 %.
Similarly, fat (0.44 to 0.42 %), protein (2.10 to 1.83 %) and ash (2.44 to 2.42 %) contents decreased significantly (p<0.05) with increasing drying temperature. The decrease in fibre content (2.06 to 2.00 %) was not significant (p>0.05). On the other hand, carbohydrate content of the fruit leathers however increased significantly (p<0.05) from 68.36 to 76.21 %
with increasing drying temperature. Likewise, pH of the leathers increased from 3.96 to 3.91. Highest retention of vitamin C (67.32 mg/100 g) and beta carotene (3.45 mg/100 g) were observed in leather dried at 50 oC. Bacterial and fungal populations decreased from 3.15×103 to 1.1×101 Cfu/g and 1.0×103 to 1.1×101 Cfu/g respectively as drying temperature increased, all of which were lower than those in standards (106 and 103) for bacterial and fungal populations respectively. Sensory scores revealed that with the exception of colour, all leather samples were not significantly (p>0.05) affected by increasing drying. Increasing temperature favoured the taste of the fruit leathers. In addition to moisture removal, drying temperature affected the chemical composition of pawpaw fruit leather. The low pH and microbial counts could translate to good shelf life of the leathers. Samples dried at 50 0C were generally more accepted by the panellists.
Keywords: Drying, Quality, Papaya, Leather


Full Text:

Untitled

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Journal of Raw Materials Research

©2017 Raw Materials Research and Development Council