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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar

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Relation http://ir.cftri.com/12112/
http://dx.doi.org/10.1111/1750-3841.13165
 
Title Thermal Processing Alters the Chemical Quality
and Sensory Characteristics of Sweetsop (Annona
squamosa L.) and Soursop (Annona muricata L.)
Pulp and Nectar
 
Creator Revathy, Baskaran
Ravi, Ramaswamy
Rajarathnam, S.
 
Subject 14 Physical properties
24 Fruits
 
Description The objective of this study was to investigate the effect of thermal processing on the chemical quality and
sensory characteristics of Annona squamosa L. and Annona muricata L. fruit pulps and nectar. The fruit pulps were pasteurized
at 85 °C for 20 min and nectar prepared as per Food Safety and Standards Authority of India (FSSAI) specifications.
The chemical composition of fresh and heated pulps of A. squamosa and A. muricata showed that compared to fresh, the
chemical profile and sensory profile changed in heated samples and nectar. The free and bound phenolics of A. squamosa
increased in heated pulp (127.61 to 217.22 mg/100 g and 150.34 to 239.74 mg/100 g, respectively), while in A. muricata,
free phenolics increased very marginally from 31.73 to 33.74 mg/100 g and bound phenolics decreased from 111.11 to
86.91 mg/100 g. This increase in phenolic content may be attributed to the perception of bitterness and astringency
in A. squamosa pulp on heating. In electronic tongue studies, principal component analysis (PCA) confirmed that the
fresh and heated pulps had different scores, as indicated by sensory analysis using qualitative descriptive analysis (QDA).
E-tongue analysis of samples discriminated the volatile compounds released from the heated A. squamosa and A. muricata
fruit pulps and nectar in their respective PCA plots by forming different clusters.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12112/1/Journal%20of%20Food%20Science%20Volume%2081%2C%20Issue%201%2C%20January%202016%2C%20Pages%20S182%E2%80%93S188.pdf
Revathy, Baskaran and Ravi, Ramaswamy and Rajarathnam, S. (2016) Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar. Journal of Food Science, 81 (1). S182-S188.