Vol. 9, Special Issue 4, Part D (2025)

This study explores the functional properties of foam mat dried apricot powder and plum powder, with a focus on key characteristics such as water solubility index (WSI), water absorption index (WAI), foam expansion, foam stability, and foam density. The results indicated that both foam mat dried apricot powder and plum powder demonstrated significant functional properties, with apricot powder generally outperforming plum powder in terms of foam expansion and foam density. Foam mat dried apricot powder exhibited a higher WSI (46.84 percent), suggesting better solubility, while higher water absorption index (4.64 percent), indicating good moisture retention. Foam density was found to be moderate in both powders, with plum powder (0.808 g/cm³) displaying slightly lower foam density than apricot powder (0.946 g/cm³). Overall, this research highlights the potential of both foam mat dried apricot powder and plum powder as functional ingredients for various food formulations, with apricot powder being particularly promising for applications requiring enhanced foam properties and solubility.