Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams
Version of Record online: 26 APR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 8, pages 1688–1697, August 2013
How to Cite
Chaves, M. A., Barreto, I. M. A., Reis, R. C. and Kadam, D. M. (2013), Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams. International Journal of Food Science & Technology, 48: 1688–1697. doi: 10.1111/ijfs.12139
- Issue online: 12 JUL 2013
- Version of Record online: 26 APR 2013
- Manuscript Accepted: 20 FEB 2013
- Manuscript Received: 26 NOV 2012
- CNPq Brazilian development agencies
|ijfs12139-sup-001-FigureS1.pdf||application/PDF||100K||Figure S1. Effect of concentration level on Foam Density of Purple Surinam Cherry.|
|ijfs12139-sup-002-FigureS2.pdf||application/PDF||121K||Figure S2. Effect of concentration level on foam water activity of Purple Surinam Cherry.|
|ijfs12139-sup-003-FigureS3.pdf||application/PDF||121K||Figure S3. Effect of Titratable acidity in relation to foaming agent concentration level.|
|ijfs12139-sup-004-FigureS4.pdf||application/PDF||83K||Figure S4. Foaming agent concentration relation on the pH.|
|ijfs12139-sup-005-FigureS5.pdf||application/PDF||83K||Figure S5. Effect of foaming agent concentration level on Soluble Solids.|
|ijfs12139-sup-006-FigureS6.pdf||application/PDF||7K||Figure S6. Browning index in relation to foam agent concentration.|
|ijfs12139-sup-007-FigureS7.pdf||application/PDF||107K||Figure S7. Effect of drying time on moisture ratio of the pulp having different level of foaming agent concentration.|
|ijfs12139-sup-008-FigureS8.docx||Word document||12K||Figure 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).|
Table S1. First order exponential decay model 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.
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.