Agriculture Reference
In-Depth Information
Preparation operations and processed products
As common preparation operations, papayas should be
ripened, washed, and peeled, and the seeds have to be re-
moved. Following treatments depend on the product one
wants to obtain (Fig. 16.3).
trated through water removal and evaporation. It does not
contain any artificial colorings, preservatives, or flavors.
Papaya concentrate can be used in various food and bever-
age applications. Lopezmalo et al. (1994) designed a preser-
vation process based on combining a mild heat treatment
(blanching), a water activity reduction, a pH decrement,
and the addition of potassium sorbate and sodium bisulfite.
The product obtained was evaluated as acceptable after
5 months storage at 5 or 25 C.
Frozen papaya
The product is frozen by indirect contact (small amounts)
using metal trays on which the product is placed or by air
(low temperature and high air velocity).
Papaya juice
This is obtained after extraction, homogenization and pas-
teurization of the papaya pulp. Fresh papaya pulp has to be
blended at a very high speed at 91 C for 25 min to avoid the
bitter and unpleasant smell and taste (Wolff, 1978). Pectic
enzymes are widely used in the food industry for fruit juice
extraction as well as in the clarification of cloudy juices.
Dzogbefia and Djokoto (2006) increased the inflow rate of
free-run papaya juice treating papaya mash with different
dosages of pectic enzyme extract. Athmaselvi (2010) in-
vestigated the combination of sonication and conventional
thermal treatments. Sonication preserved vitamin C but was
not very effective in sterilizing the papaya juice. Therefore,
it needs to be combined with high temperature to achieve a
sterilized product.
Dried papaya
Hot air can be used to dry papaya pieces, but it takes time.
Freeze-drying is a good method to produce dried papaya
powder with just 3% moisture. This product can be obtained
by osmotic dehydration as well using sucrose and a com-
bination of additives such as citric acid, lactic acid, sodium
lactate, or calcium chloride (Rodrigues et al., 2003). More-
over, the osmotic dehydration can be followed by air drying
(Fernandes et al., 2006). Hawlader et al. (2006) revealed the
great potential of modified atmosphere heat pump dryer in
papaya drying as long as the product was less brown, had
faster rehydration, and presented more vitamin C retention
than other drying treatments. Powdered or dried papaya
can be used as a flavoring agent, meat tenderizer, or an
ingredient in soup mixes (Singfield, 1998).
Papaya nectar
Papaya nectar consists of a 30% mix of fruit pulp and sugar
syrup to give a final sugar level of about 12-14%. Papaya
nectar is prepared from papaya puree and consumed either
alone or with other fruit juices such as passion fruit juice
and pineapple juice and then stored at 24 Corbelowto
maintain acceptable quality (Brekke et al., 1972, 1976).
Fermented papaya
Ripe papayas, slowly fermented by yeasts over several
months, are then dried and ground into a fine powder (Imao
et al., 1998).
Papaya puree
Processing of papaya puree is carried out by extracting and
blending the pulp with citric acid to reach a pH between
3.5 and 4.2, followed by refination and pasteurization. The
product does not contain any artificial colorings, preser-
vatives, or flavors, and can be used in various food and
beverage applications. Irradiation followed by mild heat
(80 C, 5 min) leads to a microbiologically safe product
that retained the flavor and a nutritional profile closest to
untreated controls (Parker et al., 2010). Papaya puree is an
important intermediate product in the manufacture of sev-
eral products such as beverages, ice cream, jam, and jelly
(Brekke et al., 1972; Ahmed et al., 2002).
Papaya squashes
These normally contain about 25% fruit material mixed
with sugar syrup to give a final sugar concentration of about
40%. Squashes are diluted with water prior to use.
Canned papaya
Chunks of papaya are immersed and canned in light syrup.
Papaya jams
Papaya pieces are placed in a pot with half the sugar equal
to 50% of the total weight of the fruit and 1% lemon juice
to encourage investment in the sugar. When the fruit is
soft, the remaining 50% of sugar is added as well as 1% of
pectin in relationship to the final weight of the product. The
mixture is evaporated to reach 65 Brix and packed into hot
jars with metallic lids, taking care to seal hermetic packages
Papaya concentrate
This is obtained by a mechanical process of extrac-
tion, refining, and fruit pasteurization and then concen-
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