Studies on Process Development for Quality Papain Jani B. L.1,*, Vyas D. M.2, Sojitra J. B.3, Godhani R. S.4 1College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat 2Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh, Gujarat 3NDRI, Sabarmati, Ahmedabad, Gujarat 4College of Agricultural Engineering and Technology, Anand Agricultural University, Anand, Gujarat *email: jb9_bhavesh@yahoo.com
Online published on 2 January, 2017. Abstract The importance of papaya fruit lies for the latex present in its young fruits and other parts that contains two proteolytic enzymes, papain and chymopapain. To find out changes, occurring during storage of raw and pre treated latex at different temperature and packaging material, drying of latex by different drying methods and its storage under different temperatures and packaging materials, The freshly extracted latex from “Madhubindu” variety of unripe papaya was treated with saltand sulphur and stored at 5 and 15°C besides room temperature after packing it in aluminum foil, glass container and plastic bag (35 micron) along with untreated latex. It was found that the KMS treatment was more effective as there was 0.18% less reductionin papainactivity as compared to salt treated samples. The reduction in papain activity was lowest for the aluminum foil packed samples treated with salt and sulphur and stored at 5°C temperature. The vacuum oven drying at 60°C drying temperature and 300 mm Hg pressure was found to be best in respect of colour, texture of and papain activity (494.88 TU/mg) followed by fluidized bed dryingat 60°C (482.32 TU/mg) andhot airoven drying at 50°C (466.69 TU/mg). The papainactivity of thesamples dried by solar drying method was 399.94 TU/mg, which was about 19% lower than the activity of the sample dried at 60°C in vacuum oven. Top Keywords papain, vacuum oven drying, fluidized bed drying, hot air oven drying, drying characteristics. Top |