Characteristics of soursop natural puree and determination of optimum conditions for pasteurization

Citation

A., Umme and Asbi, B.A. and Y., Salmah and A.H., Junainah and B., Jamilah (1997) Characteristics of soursop natural puree and determination of optimum conditions for pasteurization. Food Chemistry, 58 (1-2). pp. 119-124. ISSN 0308-8146

Abstract

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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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Biotechnology Universiti Pertanian Malaysia
DOI Number:	https://doi.org/10.1016/S0308-8146(96)00226-9
Publisher:	Elsevier
Keywords:	Soursop puree; Annona muricata; Physico-chemical characteristics; Microbiological characteristics; pH; Titratable acidity
Depositing User:	Ms. Zaimah Saiful Yazan
Date Deposited:	07 Jul 2025 04:29
Last Modified:	07 Jul 2025 04:29
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/S0308-8146(96)00226-9
URI:	http://psasir.upm.edu.my/id/eprint/116732
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