A. Umme et al., CHARACTERISTICS OF SOURSOP NATURAL PUREE AND DETERMINATION OF OPTIMUMCONDITIONS FOR PASTEURIZATION, Food chemistry, 58(1-2), 1997, pp. 119-124
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