Elsevier

Food Chemistry

Volume 58, Issues 1–2, January–February 1997, Pages 119-124
Food Chemistry

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

https://doi.org/10.1016/S0308-8146(96)00226-9Get rights and content

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 wv). 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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