Physicochemical and sensory properties of purple B razilian cherry ( E ugenia uniflora , L.) foams

Summary The objective of this work was to characterise the foams of purple Brazilian cherry ( E ugenia 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 °C for 2 h. Dried Brazilian cherry juice powder was rehydrated for acceptance test. It is concluded that the physicochemical characterisation of fresh B razilian cherry pulp was satisfactory and was in accordance with the B razilian standards for agro‐industrial products. Albumin was the best foaming agent that produced a good‐quality powder in a short period. The foam‐mat drying of B razilian cherry pulp using albumin and Superliga ® (Duas Rodas Industrial ltda, Santa Catarina, Brazil) as foaming agents produced a powder with good physicochemical properties and sensory quality and most preferred juice.