Foam-mat drying technology applied for the development of cashew juice powder: effect on physicochemical properties and principal component analysis

Abstract

Foam-mat drying technology has gained attention due to its ability to process sensitive fruits and produce products with desired properties while retaining their volatiles that otherwise would be lost during the drying of non-foamed materials. The objective of the study was to obtain cashew juice by drying foam-mat and evaluate the effect of adding different concentrations of ovalbumin (2%, 3% and 6%) on the physicochemical properties through the analysis of principal components. Treatments with 2% and 3% OVA showed hydrophilic characteristics that favored rehydration in aqueous mixtures. The treatment with 2% OVA showed superior results in water absorption (0.32 gH₂O/g), hygroscopicity (36.52%) and lower pH (4.33). The high solubility in water (9.23%) observed in the treatment with 3% OVA. The treatment with 6% OVA showed greater oil absorption (3.23 gOil/g) characterized as more hydrophobic and can be recommended for flavoring cake mixes. Therefore, the results indicated that foam-mat drying using ovalbumin as a foaming agent has potential as a new technology to be implemented in the juice powder industry.