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. 2018 Mar 19;55(6):2095–2102. doi: 10.1007/s13197-018-3124-z

Table 1.

Physico-chemical and chemical characteristics in papaya pulp and dried powders

Characteristics	Fresh pulp	Dried powders
		Freeze drying	Spray drying
Color parameters
L*	9.48 ± 0.24^c	12.41 ± 0.05^b	14.07 ± 0.00^a
a	11.84 ± 0.20^a	6.24 ± 0.03^b	3.99 ± 0.05^c
b	11.28 ± 0.17^c	15.76 ± 0.0^a	14.49 ± 0.19^b
C	16.35 ± 0.18^a	16.95 ± 0.05^a	15.03 ± 0.17^b
h°	52.41 ± 0.06^b	68.82 ± 0.08^a	73.91 ± 0.11^a
pH	3.79 ± 0.01^a	3.78 ± 0.01^a	3.80 ± 0.00^a
Brix	10.91 ± 0.01^a	10.90 ± 0.01^a	10.91 ± 0.02^a
Sugars
Glucose (mg/g of pulp)	20.79 ± 0.01^a	19.43 ± 0.01^a	16.57 ± 0.15^b
Fructose (mg/g of pulp)	25.16 ± 0.06^a	27.65 ± 0.04^a	16.62 ± 0.01^b
Carotenoids
Lycopene (µg/g of pulp)	24.80 ± 0.02^a	22.70 ± 0.01^b	21.62 ± 0.01^b

Mean ± standard deviation (n = 3)

Values with different lower-case superscript letters (a–c) in the same line are significantly different (p < 0.05)