This work studied the foam-mat drying (FMD) of bacaba pulp, evaluating the parameters of foam-forming and the effects of thickness layer (5–15 mm) and temperature (50–70 °C) during the drying process. The results showed the need for an emulsifier, in addition to the foaming agent, to obtain a low density and stable foam. The powder showed high content of proteins (15.9 ± 0.6 %), fibers (49.6 ± 0.4 %), and lipids (35.6 ± 0.2 %). The combination of the lowest drying temperature and thickness resulted in a final product with good solubility (37.5 ± 1.2 %) and a high antioxidant capacity (525 ± 13 μmol TE g⁻¹), which suggests a great potential for use in the development of functional products.

这项工作研究了巴巴果肉的泡沫垫干燥（FMD），评估了干燥过程中泡沫形成的参数以及厚度层（5–15 mm）和温度（50–70°C）的影响。结果表明，除了发泡剂之外，还需要乳化剂以获得低密度和稳定的泡沫。该粉末显示出高含量的蛋白质（15.9±0.6％），纤维（49.6±0.4％）和脂质（35.6±0.2％）。最低的干燥温度和厚度的组合导致最终产品具有良好的溶解度（37.5±1.2％）和高的抗氧化能力（525±13μmolTE g ^-1），这表明可用于开发乙醇功能产品。