Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder
Easily perishable soursop (Annona muricata L.) fruit was converted into powder for value‐addition. Soursop puree obtained from fruit pulp that had been treated with different concentrations (0–2% v/w) of Celluclast 1.5 L at fixed (1.5% v/w) concentration of Pectinase Ultra SP‐L were spray‐dried at v...
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| Format: | Article |
| Language: | English |
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Wiley
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73646/ http://psasir.upm.edu.my/id/eprint/73646/1/Production%20and%20characterization%20of%20enzyme-treated%20spray-dried%20soursop%20%28Annona%20muricata%20L.%29%20powder.pdf |
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| author | Chang, Lee Sin Karim, Roselina Abdulkarim, Sabo Mohammed Mohd Ghazali, Hasanah |
| author_facet | Chang, Lee Sin Karim, Roselina Abdulkarim, Sabo Mohammed Mohd Ghazali, Hasanah |
| author_sort | Chang, Lee Sin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Easily perishable soursop (Annona muricata L.) fruit was converted into powder for value‐addition. Soursop puree obtained from fruit pulp that had been treated with different concentrations (0–2% v/w) of Celluclast 1.5 L at fixed (1.5% v/w) concentration of Pectinase Ultra SP‐L were spray‐dried at various inlet temperatures (130–160 °C) after mixing the puree with maltodextrin (20–40% w/w). Multiple responses optimization from Response Surface Methodology (RSM) indicated puree that was pretreated with 1.3% (v/w) cellulase and incorporated with 37% w/w maltodextrin and spray‐dried at an inlet temperature of 156 °C could be transformed into powder that had the following physicochemical properties: moisture content, 2.03% (wb); Aw, 0.18; hygroscopicity, 29.02 g/100g; stickiness, 173.02 g and yield 70.56% of powder. The glass transition temperature (Tg) was found to range between 46.53 and 58.25 °C, indicating the spray‐dried powder was an amorphous material. Surface morphology of the powder particles, viewed using Scanning Electron Microscopy, showed they exhibited spherical in shape and possessed a continuous wall (crust) without surface cracks. |
| first_indexed | 2025-11-15T11:55:46Z |
| format | Article |
| id | upm-73646 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:55:46Z |
| publishDate | 2018 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-736462020-05-10T16:30:38Z http://psasir.upm.edu.my/id/eprint/73646/ Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder Chang, Lee Sin Karim, Roselina Abdulkarim, Sabo Mohammed Mohd Ghazali, Hasanah Easily perishable soursop (Annona muricata L.) fruit was converted into powder for value‐addition. Soursop puree obtained from fruit pulp that had been treated with different concentrations (0–2% v/w) of Celluclast 1.5 L at fixed (1.5% v/w) concentration of Pectinase Ultra SP‐L were spray‐dried at various inlet temperatures (130–160 °C) after mixing the puree with maltodextrin (20–40% w/w). Multiple responses optimization from Response Surface Methodology (RSM) indicated puree that was pretreated with 1.3% (v/w) cellulase and incorporated with 37% w/w maltodextrin and spray‐dried at an inlet temperature of 156 °C could be transformed into powder that had the following physicochemical properties: moisture content, 2.03% (wb); Aw, 0.18; hygroscopicity, 29.02 g/100g; stickiness, 173.02 g and yield 70.56% of powder. The glass transition temperature (Tg) was found to range between 46.53 and 58.25 °C, indicating the spray‐dried powder was an amorphous material. Surface morphology of the powder particles, viewed using Scanning Electron Microscopy, showed they exhibited spherical in shape and possessed a continuous wall (crust) without surface cracks. Wiley 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73646/1/Production%20and%20characterization%20of%20enzyme-treated%20spray-dried%20soursop%20%28Annona%20muricata%20L.%29%20powder.pdf Chang, Lee Sin and Karim, Roselina and Abdulkarim, Sabo Mohammed and Mohd Ghazali, Hasanah (2018) Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder. Journal of Food Process Engineering, 41 (5). art. no. e12688. pp. 1-12. ISSN 0145-8876; ESSN: 1745-4530 https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.12688 10.1111/jfpe.12688 |
| spellingShingle | Chang, Lee Sin Karim, Roselina Abdulkarim, Sabo Mohammed Mohd Ghazali, Hasanah Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder |
| title | Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder |
| title_full | Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder |
| title_fullStr | Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder |
| title_full_unstemmed | Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder |
| title_short | Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder |
| title_sort | production and characterization of enzyme-treated spray-dried soursop (annona muricata l.) powder |
| url | http://psasir.upm.edu.my/id/eprint/73646/ http://psasir.upm.edu.my/id/eprint/73646/ http://psasir.upm.edu.my/id/eprint/73646/ http://psasir.upm.edu.my/id/eprint/73646/1/Production%20and%20characterization%20of%20enzyme-treated%20spray-dried%20soursop%20%28Annona%20muricata%20L.%29%20powder.pdf |