Characteristics of soursop natural puree and determination of optimum conditions for pasteurization
The physico-chemical and microbiological characteristics of soursop natural puree were determined. The analysed parameters were: pH, titratable acidity, soluble solids, ascorbic acid, reducing sugars, viscosity, pectinesterase activity and cloud stability. A response surface methodology was used to...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116732/1/116732.pdf http://psasir.upm.edu.my/id/eprint/116732/ https://linkinghub.elsevier.com/retrieve/pii/S0308814696002269 |
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| Summary: | The physico-chemical and microbiological characteristics of soursop natural puree were determined. The analysed parameters were: pH, titratable acidity, soluble solids, ascorbic acid, reducing sugars, viscosity, pectinesterase activity and cloud stability. A response surface methodology was used to establish the optimum conditions for pasteurization of soursop (Annona muricata L.) natural puree (2:1 w/v). In this study time-temperature combinations in the range of 15-120 sec and 50-90°C were the independent variables and their effects on enzyme inactivation and vitamin C retention were evaluated. The results implied an optimum pasteurization condition to be 69 sec and 78.8°C at pH 3.7. |
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