Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

被引：11
|
作者：
Chaves, Modesto A. [1 ]
Barreto, Isadora M. A. [2 ]
Reis, Ronielli C. [3 ]
Kadam, Dattatreya M. [4 ]
机构：
[1] State Univ Southwest Bahia UESB, Ctr Dev & Diffus Technol CEDETEC, BR-45700000 Itapetinga, BA, Brazil
[2] State Univ Southwest Bahia UESB, Grad Program Food Engn, BR-45700000 Itapetinga, BA, Brazil
[3] Brazilian Enterprise Agr Res EMBRAPA, BR-44380000 Cruz Das Almas, BA, Brazil
[4] Cent Inst Postharvest Engn & Technol CIPHET, Ludhiana 141004, Punjab, India
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 08期
关键词：
Additives; characteristics; drying; foam stability; rehydration; STABILITY; DEHYDRATION; KINETICS; QUALITY; PITANGA; COLOR; PUREE;
D O I：
10.1111/ijfs.12139
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this work was to characterise the foams of purple Brazilian cherry (Eugenia uniflora L.) pulp made with different additives, aiming at foam-mat drying. Characterisation was made through analyses of moisture, pH, acidity, soluble solids, density, water activity, colour, total and reducing sugars, protein and ashes. Drying was done at 55 degrees C for 2 h. Dried Brazilian cherry juice powder was rehydrated for acceptance test. It is concluded that the physicochemical characterisation of fresh Brazilian cherry pulp was satisfactory and was in accordance with the Brazilian standards for agro-industrial products. Albumin was the best foaming agent that produced a good-quality powder in a short period. The foammat drying of Brazilian cherry pulp using albumin and Superliga (R) (Duas Rodas Industrial ltda, Santa Catarina, Brazil) as foaming agents produced a powder with good physicochemical properties and sensory quality and most preferred juice.
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页码：1688 / 1697
页数：10
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