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Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

Pasteurisation effects on natural soursop (Annona muricata L.) puree were evaluated in terms of appearance, colour, flavour, odour, consistency and overall acceptability for 12 weeks. The packaging and storage temperature combinations used were laminated aluminium foil (LAF), lacquered can (LC) and...

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Main Authors: Umme, A, Bambang, S.S, Salmah, Y, Jamilah, B
Format: Article
Language:English
Published: Elsevier 2001
Online Access:http://psasir.upm.edu.my/id/eprint/113052/1/113052.pdf
http://psasir.upm.edu.my/id/eprint/113052/
https://linkinghub.elsevier.com/retrieve/pii/S0308814601001510
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spelling my.upm.eprints.1130522025-01-22T02:10:06Z http://psasir.upm.edu.my/id/eprint/113052/ Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions Umme, A Bambang, S.S Salmah, Y Jamilah, B Pasteurisation effects on natural soursop (Annona muricata L.) puree were evaluated in terms of appearance, colour, flavour, odour, consistency and overall acceptability for 12 weeks. The packaging and storage temperature combinations used were laminated aluminium foil (LAF), lacquered can (LC) and high density polyethylene plastic bottle (HDPE) at ambient temperature (28-38°C), 15, 4 and -20°C. Results showed pasteurisation at 79°C for 69 s significantly improved the sensory colour, flavour, appearance and overall acceptability of the puree. Pasteurised puree packed in LAF at 4°C had the highest score for almost every attribute evaluated. Overall, all samples were found acceptable by judges during the 12 week storage period. The better stability, in terms of colour, consistency and flavour characteristics, of pasteurised puree packed in foil at 4°C than the frozen control could be an additional and cheap advantage for storage and transport. Elsevier 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/113052/1/113052.pdf Umme, A and Bambang, S.S and Salmah, Y and Jamilah, B (2001) Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions. Food Chemistry, 75 (3). pp. 293-301. ISSN 0308-8146; eISSN: 1873-7072 https://linkinghub.elsevier.com/retrieve/pii/S0308814601001510 10.1016/s0308-8146(01)00151-0
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Pasteurisation effects on natural soursop (Annona muricata L.) puree were evaluated in terms of appearance, colour, flavour, odour, consistency and overall acceptability for 12 weeks. The packaging and storage temperature combinations used were laminated aluminium foil (LAF), lacquered can (LC) and high density polyethylene plastic bottle (HDPE) at ambient temperature (28-38°C), 15, 4 and -20°C. Results showed pasteurisation at 79°C for 69 s significantly improved the sensory colour, flavour, appearance and overall acceptability of the puree. Pasteurised puree packed in LAF at 4°C had the highest score for almost every attribute evaluated. Overall, all samples were found acceptable by judges during the 12 week storage period. The better stability, in terms of colour, consistency and flavour characteristics, of pasteurised puree packed in foil at 4°C than the frozen control could be an additional and cheap advantage for storage and transport.
format Article
author Umme, A
Bambang, S.S
Salmah, Y
Jamilah, B
spellingShingle Umme, A
Bambang, S.S
Salmah, Y
Jamilah, B
Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
author_facet Umme, A
Bambang, S.S
Salmah, Y
Jamilah, B
author_sort Umme, A
title Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
title_short Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
title_full Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
title_fullStr Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
title_full_unstemmed Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
title_sort effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
publisher Elsevier
publishDate 2001
url http://psasir.upm.edu.my/id/eprint/113052/1/113052.pdf
http://psasir.upm.edu.my/id/eprint/113052/
https://linkinghub.elsevier.com/retrieve/pii/S0308814601001510
_version_ 1823093059326312448
score 13.244413

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