Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips
Fruit dehydration is one of the ways of preserving fruits and supplying consumers with healthy and nutritious fruits, particularly when these fruits are in their off-seasons. Pawpaw (Carica papaya L.) is a tropical plant grown for its edible fruit, having commercial importance because of its high nu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2023-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/438482 |
| _version_ | 1797803681866842112 |
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| author | Rowland Monday-Ojo Kayode Victoria Auhoiza Joshua Mubarak Olalekan Oyetoro |
| author_facet | Rowland Monday-Ojo Kayode Victoria Auhoiza Joshua Mubarak Olalekan Oyetoro |
| author_sort | Rowland Monday-Ojo Kayode |
| collection | DOAJ |
| description | Fruit dehydration is one of the ways of preserving fruits and supplying consumers with healthy and nutritious fruits, particularly when these fruits are in their off-seasons. Pawpaw (Carica papaya L.) is a tropical plant grown for its edible fruit, having commercial importance because of its high nutritive and medicinal value. However, it is highly perishable. Hence, its processing and preservation are important to retain the product quality and nutritional value. This study investigated the effect of drying methods on the nutrient and organoleptic qualities of pawpaw. Fresh pawpaw fruits were purchased at Oje market in Ibadan, Nigeria. The pawpaw samples were sorted, washed with clean water, peeled and sliced into chips, then the chips were dried using five techniques - solar, open sun, oven, cabinet and dehydrator. Fresh and dried samples were evaluated for physico-chemical properties, selected bioactive compounds, colour, fibre, microbial quality and organoleptic properties. Significant (p≤0.05) differences were observed in the effects of the drying techniques employed. The pawpaw samples that were dried in the dehydrator had significantly (p≤0.05) higher amounts of bioactive compounds and TSS (8.10 ± 0.00°Bx). They also had the most appealing organoleptic properties and showed the least bacterial growth (0.14 ± 0.21 x 104cfu/g) in comparison to the samples dried using other techniques and the fresh sample (91.5 ± 13.44 x 104). While the sun-dried samples had the least fungal load (0.05 ± 0.07 x 103) in comparison to the samples dried using other techniques and the fresh sample (315 ± 7.07 x 103). Results also showed that the samples dried in the dehydrator were the lightest (26.81 ± 0.01) and yellowest (11.42 ± 0.00) of all dried samples. Generally, findings from the study showed that dried fruits portray a greater nutrient density and increased shelf life compared to fresh fruits. |
| first_indexed | 2024-03-13T05:24:34Z |
| format | Article |
| id | doaj.art-bbdebba994354767bbbac19c8272b407 |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-03-13T05:24:34Z |
| publishDate | 2023-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-bbdebba994354767bbbac19c8272b4072023-06-15T09:26:05ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232023-01-0115181510.17508/CJFST.2023.15.1.02191Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chipsRowland Monday-Ojo Kayode0Victoria Auhoiza Joshua1Mubarak Olalekan Oyetoro2Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, NigeriaDepartment of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, Nigeria; Department of Science Laboratory Technology, Kogi State Polytechnic Lokoja, Lokoja, Kogi State, NigeriaDepartment of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, NigeriaFruit dehydration is one of the ways of preserving fruits and supplying consumers with healthy and nutritious fruits, particularly when these fruits are in their off-seasons. Pawpaw (Carica papaya L.) is a tropical plant grown for its edible fruit, having commercial importance because of its high nutritive and medicinal value. However, it is highly perishable. Hence, its processing and preservation are important to retain the product quality and nutritional value. This study investigated the effect of drying methods on the nutrient and organoleptic qualities of pawpaw. Fresh pawpaw fruits were purchased at Oje market in Ibadan, Nigeria. The pawpaw samples were sorted, washed with clean water, peeled and sliced into chips, then the chips were dried using five techniques - solar, open sun, oven, cabinet and dehydrator. Fresh and dried samples were evaluated for physico-chemical properties, selected bioactive compounds, colour, fibre, microbial quality and organoleptic properties. Significant (p≤0.05) differences were observed in the effects of the drying techniques employed. The pawpaw samples that were dried in the dehydrator had significantly (p≤0.05) higher amounts of bioactive compounds and TSS (8.10 ± 0.00°Bx). They also had the most appealing organoleptic properties and showed the least bacterial growth (0.14 ± 0.21 x 104cfu/g) in comparison to the samples dried using other techniques and the fresh sample (91.5 ± 13.44 x 104). While the sun-dried samples had the least fungal load (0.05 ± 0.07 x 103) in comparison to the samples dried using other techniques and the fresh sample (315 ± 7.07 x 103). Results also showed that the samples dried in the dehydrator were the lightest (26.81 ± 0.01) and yellowest (11.42 ± 0.00) of all dried samples. Generally, findings from the study showed that dried fruits portray a greater nutrient density and increased shelf life compared to fresh fruits.https://hrcak.srce.hr/file/438482pawpawdrying methodsnutrientdehydratorbioactive compounds |
| spellingShingle | Rowland Monday-Ojo Kayode Victoria Auhoiza Joshua Mubarak Olalekan Oyetoro Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips Croatian Journal of Food Science and Technology pawpaw drying methods nutrient dehydrator bioactive compounds |
| title | Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips |
| title_full | Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips |
| title_fullStr | Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips |
| title_full_unstemmed | Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips |
| title_short | Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips |
| title_sort | effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips |
| topic | pawpaw drying methods nutrient dehydrator bioactive compounds |
| url | https://hrcak.srce.hr/file/438482 |
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