Preservation of custard apple (Anona squamosa) pulp

Abstract

APPENDIXSix rats were fed for 6 days a diet containing 16% of casein as the sole protein. For the last 3 days they were kept in metabolism cages, and the urine and faeces for each day were collected.They show that data based upon the nitrogen intake and excretion for one day indicate the state of nitrogen balance as well as those based upon figures for 3 days.The results of a study of the nitrogen balance are shown in the table. Ranges, avevages, and standard deviations Values for six rats for three separate days Daily N intake, mg. 203-244, 2373=16*7 232-244, 242 f 4 ' 9 223-244, 241 +8.G Daily N excretion, mg. 121-187, 17Oh 25'4 127-190. I70 5 23.6 I 30-202, 173525.4 N balance yo of ingested (positive), mg. N retained 6 7 5 1 1 . 1 29 f 6.6 54-105. 22-41. 7 ' i 19.3 2 9 5 7 . 2 42-93, 17-42. 57-82, 23-40, 68f18.9 2 9 f 8 . 9 Values for six rats for three days combined 219-244, I 26-190, 54-93, 22-41, 240h10.2Custard apple pulp, when exposed to air, turns pink due to peroxidase activity and becomes bitter when heated above 55", whch renders preservation by heat treatment inapplicable. To preserve the pulp, it is necessary to add 1% of citric acid together with 0 .

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

“…Traditionally, thermal treatment is the conventional method to extend shelf‐life of processed products, which is effective in reducing the microbial load and enzyme activities. However, A. squamosa fruit pulp when heated above 55 °C, develops bitterness, off‐flavor and discoloration, thus making the conventional method of preservation by heat treatment impracticable (Bhatia and others ; Sastry and others ). While any processing to develop a product involves heat and accordingly, no processed product is available in the market.…”

Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

“…Since any temperature above 55 1C appears to act critically in influencing the quality of pulp (Bhatia et al, 1961), in terms of development of bitterness, discoloration and off-flavor development, the changes induced in flavor profile compared to the fresh pulp were considered here. During processing, since 85 1C for 20 min is a critical temperature to achieve pasteurization, its effect on the flavor changes of pulp was undertaken.…”

“…Custard apple grows with little agronomic care and excessive production during the season, very often perishes owing to inadequate preservation techniques. Canning of the custard apple pulp is problematic because of the development of bitterness and browning on heating beyond 55 1C (Bhatia, Sastry, Krishnamurthy, Nair, & Lal, 1961;Martinez, Medina, Fans, & Gill, 1988;Salunkhe & Desai, 1984). In addition, an unpleasant off-flavour develops in the pulp when heated beyond 65 1C (Nanjunda Swamy & Mahadevaiah, 1993).…”

Studies on Some Aspects of Custard Apple Peroxidase

“…Effect of SO2 concentration. Though the optimum pH for the enzymic activity was rated to be highest at pH 5.0-5.5, the effect of various concentrations of sulphur dioxide added in the form of potassium metabisulphite (KMS) was determined at pH 4.0 to correspond to the pH of the pulp (Bhatia et a,l., 1961) as standardized to preserve custard apple pulp. Guaiacol and hydrogen peroxide were added 10 min after allowing the enzyme solution to be in contact with the KMS solution.…”