ijfs12139-sup-001-FigureS1.pdfapplication/PDF100KFigure S1. Effect of concentration level on Foam Density of Purple Surinam Cherry.
ijfs12139-sup-002-FigureS2.pdfapplication/PDF121KFigure S2. Effect of concentration level on foam water activity of Purple Surinam Cherry.
ijfs12139-sup-003-FigureS3.pdfapplication/PDF121KFigure S3. Effect of Titratable acidity in relation to foaming agent concentration level.
ijfs12139-sup-004-FigureS4.pdfapplication/PDF83KFigure S4. Foaming agent concentration relation on the pH.
ijfs12139-sup-005-FigureS5.pdfapplication/PDF83KFigure S5. Effect of foaming agent concentration level on Soluble Solids.
ijfs12139-sup-006-FigureS6.pdfapplication/PDF7KFigure S6. Browning index in relation to foam agent concentration.
ijfs12139-sup-007-FigureS7.pdfapplication/PDF107KFigure S7. Effect of drying time on moisture ratio of the pulp having different level of foaming agent concentration.
ijfs12139-sup-008-FigureS8.docxWord document12KFigure S8. Willingness of the consumers towards the purchase of juices made with foam mat dried Brazilian Cherry (A, Certainly and Probably I buy, B, Maybe I would buy/Maybe not, C, Certainly and Probably I not buy).
ijfs12139-sup-009-TableS1-S5.docxWord document19K

Table S1. First order exponential decay model inline image regression parameter values obtained for foam density and the foaming agent concentration relationship.

Table S2. Quality evaluation of Brazilian cherry rehydrated powders juices for color, aroma, flavor and consistency.

Table S3. Rehydrated juices acceptation index of foam-mat dried Brazilian cherry powder.

Table S4. Preference test comparison between foam mat dried Brazilian cherry powders (i.e. Albumin and Albumin + Superliga®) against fresh pulp juice.

Table S5. Physico-chemical properties of foam mat dried Brazilian cherry juices.

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