CHARACTERISTICS OF SOURSOP NATURAL PUREE AND DETERMINATION OF OPTIMUMCONDITIONS FOR PASTEURIZATION

Authors
UMME A ASBI BA SALMAH Y JUNAINAH AH JAMILAH B
Citation
A. Umme et al., CHARACTERISTICS OF SOURSOP NATURAL PUREE AND DETERMINATION OF OPTIMUMCONDITIONS FOR PASTEURIZATION, Food chemistry, 58(1-2), 1997, pp. 119-124
Citations number
27
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
58
Issue
1-2
Year of publication
1997
Pages
119 - 124
Database
ISI
SICI code
0308-8146(1997)58:1-2<119:COSNPA>2.0.ZU;2-T
Abstract
The physico-chemical and microbiological characteristics of soursop na tural puree were determined. The analysed parameters were: pH, titrata ble acidity, soluble solids, ascorbic acid, reducing sugars, viscosity , pectinesterase activity and cloud stability. A response surface meth odology was used to establish the optimum conditions for pasteurizatio n of soursop (Annona muricata L.) natural puree (2:1 w/v). In this stu dy time-temperature combinations in the range of 15-120 sec and 50-90 degrees C were the independent variables and their effects on enzyme i nactivation and vitamin C retention were evaluated. The results implie d an optimum pasteurization condition to be 69 sec and 78.8 degrees C at pH 3.7. Copyright (C) 1996 Elsevier Science Ltd