Characterization of enzyme-liquefied soursop (Annona muricata L.) puree

Chang, Lee Sin; Karim, Roselina; Mohammed, Abdulkarim Sabo; Ghazali, Hasanah Mohd

doi:10.1016/j.lwt.2018.04.027

Cited by 24 publications

(31 citation statements)

References 24 publications

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“…The temperature of the column was set at 40°C. The mobile phase consisted of HPLC‐grade acetonitrile and double‐distilled water (80:20, v/v ratio; Chang, Karim, Mohammed, & Ghazali, ). The sugars were separated isocratically at a flow rate of 1.5 ml/min.…”

Section: Methodsmentioning

confidence: 99%

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Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Asghar

Yusof

Mokhtar

et al. 2019

Food Science & Nutrition

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This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.

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Section: Methodsmentioning

confidence: 99%

“…The sugars were separated isocratically at a flow rate of 1.5 ml/min. Standard curves were constructed based on sugar reference standards (fructose, glucose, and sucrose) by plotting peak area against various concentrations of each sugar (0%–5% w/v; Chang et al, ; Hunt, Jackson, Mortlock, & Kirk, ).…”

Section: Methodsmentioning

confidence: 99%

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Asghar

Yusof

Mokhtar

et al. 2019

Food Science & Nutrition

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“…Pectinase at a concentration of 1.5% v/w was added to 100 g of representative samples and incubated in a water bath at 50ºC for 75 min. [17] The resulting puree was filtered through a plastic juice strainer (28 cm × 14.8 cm, mesh size 0.1 cm × 0.1 cm) to remove the seeds. The pectinase-treated puree was added with 1.3% v/w of cellulase and incubated at condition described above for further liquefaction.…”

Section: Preparation Of Spray Drying Feedmentioning

confidence: 99%

“…The viscosity of the mixture was 17.5 ± 0.1 mPas with a total soluble solid of 23 ± 1°Brix. [17] The mixture was then spray-dried using a mini spray dryer (Model B-290, Büchi, Switzerland) at an inlet temperature of 156°C, drying airflow rate 40 kg/h, and feed flow rate of 2.5 ml/min. [12] Packaging and storage of soursop powder Twenty grams of spray-dried soursop powder were placed in separate ALP pouches and heat-sealed at 150 ± 1ºC using a vertical continuous band sealer (GW-FRB-980II, Good and Well, Selangor, Malaysia).…”

Section: Preparation Of Spray Drying Feedmentioning

confidence: 99%

Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents

Chang

Karim

Abdulkarim³

et al. 2018

International Journal of Food Properties

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“…The common enzymes used for liquefaction are pectinases and cellulases. Most of the researchers including Chang et al (2018b), Liew Abdullah et al (2007 and Tran et al (2008) used pectinase enzymes with different enzyme concentrations to liquefy soursop fruits, carambola fruit, and gac fruit, respectively. Pectinase speeds up the extraction of pectin-rich fruit juices by degrading the gel structure of fruit pulp.…”

Section: Introductionmentioning

confidence: 99%

Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder

Chang

Tan

Pui

2020

Braz. J. Food Technol.

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Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p > 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.

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Characterization of enzyme-liquefied soursop (Annona muricata L.) puree

Cited by 24 publications

References 24 publications

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents

Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder

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