Regular paperCharacteristics of soursop natural puree and determination of optimum conditions for pasteurization
References (26)
- et al.
Determination of optimum conditions for pectinesterase extraction from soursop fruit (Annona muricata) using response surface methodology
Food Chem.
(1996) - et al.
Kinetics of papaya pectinesterase
Food Chem.
(1995) Tropical fruit technology
- et al.
Orange pectinesterase: purification, properties and effect on cloud stability
J. Food Sci.
(1980) Control of microorganisms by destruction
- et al.
A soursop pulp extraction procedure
J. Agr. Univ. P.R.
(1971) Soursop, tamarind and chironja
- et al.
Identification and determination of sugar in soursop, rose apple, mountain apple and Surinam cherry
J. Food Sci.
(1975) - et al.
Aseptically packaged papaya and guava puree: changes in chemical and sensory quality during processing and storage
J. Food Sci.
(1982)et al.Aseptically packaged papaya and guava puree: changes in chemical and sensory quality during processing and storage
J. Food Sci.
(1982)
Some methods for the study of response surfaces
Pectinesterase extraction from guava (Psidium guajava L.)
Pertanika J. Tropic. Agric. Sci.
Pectinesterase extraction from papaya
Food Chem.
Cited by (23)
Process of making rice paper from mango purée
2023, Materials Today: ProceedingsEffect of vacuum-thermosonication on the inactivation of Escherichia coli, Staphylococcus aureus, polyphenol oxidase and the quality parameters of soursop puree
2020, Innovative Food Science and Emerging TechnologiesCitation Excerpt :However, it is highly susceptible to spoilage and browning catalyzed by the polyphenol oxidases (PPO), thus negatively affecting its sensory and nutritional quality (Anaya-Esparza, Vélazquez-Estrada, et al., 2017; Dias et al., 2015). Besides, it has been reported that thermal processing causes undesirable alterations, reducing the quality and freshness of soursop-based products (Umme, Asbi, Salmah, Junainah, & Jamilah, 1997; Umme, Bambang, Salmah, & Jamilah, 2001; Umme, Salmah, Jamilah, & Asbi, 1999). Emerging technologies are investigated as complete or partial alternatives to thermal processing, among which ultrasound application stands out, since the ultrasound can be combined with other barrier technologies (i.e., heat, pressure, antimicrobials, and additives) (Chemat, Zill-e-Huma, & Khan, 2011).
Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp
2018, HeliyonCitation Excerpt :The pulps were extracted separately using a kitchen blender. The extracted pulps were pasteurized at 79 °C for 69 s as previously described by Umme et al. (1997). Working cultures of yoghurt bacteria and B. animalis ssp. lactis BB-12 were prepared.
Characterization of enzyme-liquefied soursop (Annona muricata L.) puree
2018, LWTCitation Excerpt :The L∗, a∗, and b∗ values of soursop flesh indicated that it is lightly colored with a slight greenish and yellowish tone. Three simple sugars were found to be present in soursop fruit, namely fructose, glucose, and sucrose and their concentrations were similar with those reported by Umme, Asbi, Salmah, Junainah, and Jamilah (1997). Total sugar concentration was 8.83 g/100 g.
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning
2016, Food ChemistryCitation Excerpt :Fluorophores are considered precursors of brown pigments and off-flavor development. Their detection was suggested to assess the progress of the Maillard reaction in order to estimate the final product quality before any visual change occurs (Labuza & Baisier, 1992; Umme, Asbi, Salmah, Junainah, & Jamilah, 1997). Previous investigations have revealed that fluorescence measurements could help to detect the initiation of browning reactions in foods (Adhikari, 1973; Park & Kim, 1983), due to a higher sensitivity in comparison with colorimetric analysis applied for detecting browning in the early stages.
Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp
2012, Journal of Food EngineeringCitation Excerpt :The average values for pH, titratable acidity and ascorbic acid were relatively similar, but the total soluble solids contents was higher than that found by Umme et al. (1997). Ascorbic acid in soursop pulp was lower than the reported by Watt and Merril (1963), but higher than that measured by Umme et al. (1997). This variability might be caused by differences in fruit variety, season and stages of fruit maturity.