Viscous characterization of soursop (Annona muricata) jam with blend of hydrocolloids

Quintana, Somaris E.; Pardo, A.; Castellón, Svenja Murillo; González-Cuello, Rafael; García‐Zapateiro, Luis A.

doi:10.12988/ces.2018.83120

Cited by 2 publications

(2 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although the fruit possesses interesting nutritional and organoleptic characteristics, its high perishability is as one of the main obstacles to the marketing of the fruit in its fresh form, and for this reason many producers end up transforming it into pulp that is intended for use in various food products, such as juices, ice cream, compotes, jams and mousses (Chang et al, 2018;Quek et al, 2013;Quintana et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Santos¹,

Ribeiro²,

Andrade³

et al. 2021

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. Materials and methods. To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3 rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. Results. The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5 o Brix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. Conclusion.It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit.

show abstract

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Santos¹,

Ribeiro²,

Andrade³

et al. 2021

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

show abstract

“…5 Unfortunately, the highly perishable nature of soursop fruit aggravated by the lack of appropriate post-harvest techniques leads to its post-harvest losses at about 76% of its total production. 4 Towards curbing post-harvest losses, several processing techniques such as spray drying of soursop pulp, 7 and processing into products such as puree, 8,9 nectar, 10 jam, 11 and juice [12][13][14] have been reported.…”

Section: Introductionmentioning

confidence: 99%

Optimization of pectinase‐assisted extraction of Annona muricata L. juice and the effect of liquefaction on its pectin structure

et al. 2020

View full text Add to dashboard Cite

BACKGROUND: Soursop (Annona muricata L.) is an underutilized tropical and subtropical fruit with high nutritional and therapeutic benefits. This fruit is faced with enormous post-harvest losses due to its high perishability. This work was aimed to optimize the pectinase-assisted extraction conditions of soursop juice using Doehlert design and to study the effect of pectinase on its pectin structure. RESULTS: The predicted models were validated for all the responses studied and the regression coefficients ranged from 0.905 to 0.987 (P ≤ 0.05). An incubation time of 172 min, enzyme concentration of 0.04% (w/w) and incubation temperature at 42.9°C were found to be the optimal conditions for soursop juice extraction, which resulted in 75.20%, 3.74, 7.35°Brix, 87.06%T, and 0.44% MAE for soursop juice yield (%), pH, total soluble solids (TSS) (°Brix), clarity (%T) and titratable acidity (% malic acid equivalent, MAE), respectively. Morphologically, untreated soursop pulp presented a non-uniform spherical surface; enzyme hydrolyzed soursop exhibited ruptured and wrinkled surface; meanwhile for the different pectin obtained, untreated soursop pectin depicted porous surface and enzyme hydrolyzed soursop pectin showed whirling rough surface. Fourier-transform infrared (FTIR) confirmed the presence of similar chemical group stretching and vibrations in commercial pectin and soursop pectin. CONCLUSION: Under the optimum conditions, the numerical predictions were similar to the experimental data obtained, thus confirming the validity of the models. Application of enzyme treatment caused the breakdown of pectin structure as illustrated by scanning electron microscopy (SEM) and FTIR analyses. Supporting information may be found in the online version of this article.

show abstract

Viscous characterization of soursop (Annona muricata) jam with blend of hydrocolloids

Cited by 2 publications

References 24 publications

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Optimization of pectinase‐assisted extraction of Annona muricata L. juice and the effect of liquefaction on its pectin structure

Contact Info

Product

Resources

About