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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Baskaran, Revathy Ravi, Ramasamy Rajarathnam, Somasundaram
Spatial Coverage	India
Description	Country affiliation: India Author Affiliation: Baskaran R ( Dept. of Fruit and Vegetable Technology, Central Food Technological Research Inst, Mysore-570 020, Karnataka, India.); Ravi R ( Dept. of Traditional Food and Sensory Science, Central Food Technological Research Inst, Mysore-570 020, Karnataka, India.); Rajarathnam S ( Dept. of Fruit and Vegetable Technology, Central Food Technological Research Inst, Mysore-570 020, Karnataka, India.)
Abstract	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.
File Format	HTM / HTML
ISSN	00221147
Issue Number	1
Volume Number	81
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2016-01-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Annona Chemistry Food Handling Methods Fruit And Vegetable Juices Analysis Fruit Hot Temperature Phenols Taste Adult Astringents Electronics Female Humans India Male Middle Aged Plant Nectar Principal Component Analysis Volatile Organic Compounds Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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