Different Foaming Properties of Papaya Pulp

Abstract

Papaya (Carica papaya L.) is a tropical fruit. It’s importance in fruit crops due to its medicinal and high nutritional value. The papaya, papaw or pawpaw is the fruit of the plant Carica papaya, in the genus Carica. The botanical name of papaya is Carica papaya L. belong to the family Caricaceae. There is discussion in the research paper regarding different foaming properties of papaya pulp. It was concluded by the Design Expert Software (Ver. 13), the optimum condition obtained for the foam mat drying were: concentration of whey protein isolate 10% (w/w), concentration of glycerol monostearate 4% (w/w) and whipping time 20 min, at maximum desirability. The foaming properties at optimum condition as foam expansion, foam density and foam stability was observed as 74.76%, 0.512 g/cc and 98%, respectively.