Characteristics of soursop natural puree and determination of optimum conditions for pasteurization
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116732/ http://psasir.upm.edu.my/id/eprint/116732/1/116732.pdf |
| _version_ | 1848867077112201216 |
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| author | A., Umme Asbi, B.A. Y., Salmah A.H., Junainah B., Jamilah |
| author_facet | A., Umme Asbi, B.A. Y., Salmah A.H., Junainah B., Jamilah |
| author_sort | A., Umme |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:30:45Z |
| format | Article |
| id | upm-116732 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:30:45Z |
| publishDate | 1997 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1167322025-07-07T04:29:08Z http://psasir.upm.edu.my/id/eprint/116732/ Characteristics of soursop natural puree and determination of optimum conditions for pasteurization A., Umme Asbi, B.A. Y., Salmah A.H., Junainah B., Jamilah 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. Elsevier 1997 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/116732/1/116732.pdf 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 https://linkinghub.elsevier.com/retrieve/pii/S0308814696002269 10.1016/S0308-8146(96)00226-9 |
| spellingShingle | A., Umme Asbi, B.A. Y., Salmah A.H., Junainah B., Jamilah Characteristics of soursop natural puree and determination of optimum conditions for pasteurization |
| title | Characteristics of soursop natural puree and determination of optimum conditions for pasteurization |
| title_full | Characteristics of soursop natural puree and determination of optimum conditions for pasteurization |
| title_fullStr | Characteristics of soursop natural puree and determination of optimum conditions for pasteurization |
| title_full_unstemmed | Characteristics of soursop natural puree and determination of optimum conditions for pasteurization |
| title_short | Characteristics of soursop natural puree and determination of optimum conditions for pasteurization |
| title_sort | characteristics of soursop natural puree and determination of optimum conditions for pasteurization |
| url | http://psasir.upm.edu.my/id/eprint/116732/ http://psasir.upm.edu.my/id/eprint/116732/ http://psasir.upm.edu.my/id/eprint/116732/ http://psasir.upm.edu.my/id/eprint/116732/1/116732.pdf |