Table 4.
Foaming stability (%) of tamarillo and commercial hydrocolloids.
| Hydrocolloids | Foaming stability (%) at time, t (min) | |||||
|---|---|---|---|---|---|---|
| t = 1 | t = 10 | t = 30 | t = 60 | t = 90 | t = 120 | |
| THwater | 97.59 aA | 91.96 aB | 84.99 aC | 81.51 aD | 79.36 aE | 79.36 aE |
| Agar-agar | 100 bA | 0 bB | 0 bB | 0 bB | 0 bB | 0 bB |
| Apple pectin | 100 bA | 100 cA | 100 cA | 50 cB | 50 cB | 50 cB |
| Bovine gelatine | 90.36 cA | 51.80 dB | 31.57 dC | 23.87 dD | 19.77 dE | 11.01 dF |
| Carrageenan | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
| Citrus pectin | 66.67dA | 66.67 eA | 66.67 eA | 66.67 eA | 66.67 eA | 66.67 eA |
| CMC | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
| Gum arabic | 90.46 cA | 82.37 fB | 66.77 eC | 46.40 fD | 28.69 fE | 22.25 fF |
| Karaya gum | 97.62 aA | 85.79 gB | 75.87 fC | 75.87 gC | 63.1 gD | 48.73 gE |
| Sodium alginate | 100 bA | 100 cA | 100 cA | 50 cB | 25 hC | 12.5 hD |
| Wheat starch | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
| Xanthan gum | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
Each value is expressed as mean (n = 3) of triplicate analysis with standard deviation < 1. n.d.: Not determined since foaming capacity of the hydrocolloid is 0. a–h Means followed by different superscript lowercase letters indicate significant differences (p < 0.05) within column by Tukey’s test. A–F Means followed by different superscript uppercase letters indicate significant differences (p < 0.05) within row by Tukey’s test.