Mango Foam Case Study

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1 Foam density of mango puree
Foam density is commonly used to evaluate whipping properties. The more air incorporated during whipping, the lower the foam density as well as the more air present in the foam, the higher the whippability (Falade et al. 2003 Thuwapanichayanan et al., 2012). The foam density of Peter, John and Broken variety varied from 0.81 to 1.09g/cm3, 0.88 to 1.13g/cm3 and 0.89 to 1.13g/cm3 respectively. GMS concentration and whipping time were significantly affected by foam density. From the table above, foam densities decreased as GMS and whipping time increases up to 2.5% and 15minutes respectively. The reduction in foam densities of all the varieties at whipping time of 9min to 15min and addition of GMS concentration of 1.5 to 2.5% is due to foam formation. This result was in agreement with the trend observed by Falade et al. (2003) who reported that the density of cowpea foam decreased steadily with increased whipping time and the concentration of the foaming agent (i.e., glyceryl monostearate and egg albumin), also Karim and Wei (1999) reported that as the concentration of methocel increased, the star fruit foam density decreased while its volume increased. Rajkumar et al. (2007) also described that as the foaming agent concentration increases foam densities reduces and this phenomenon he suggested that it may be a result of the solubility of foaming agent. The same trend was observed in sweet potato foam Ismaila et al (2016), cantaloupe foam by Reza
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