2012
DOI: 10.1590/s1413-70542012000500009
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Abstract: Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. ), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 °Brix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-… Show more

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Cited by 19 publications
(20 citation statements)
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“…These results support those observed by Orsi et al (2012) of respectively, 21.93 and 19.57 g 100 g -1 for the atemoya and custard apple.…”
Section: Resultssupporting
confidence: 91%
See 1 more Smart Citation
“…These results support those observed by Orsi et al (2012) of respectively, 21.93 and 19.57 g 100 g -1 for the atemoya and custard apple.…”
Section: Resultssupporting
confidence: 91%
“…Orsi et al (2012) characterised the custard apple and atemoya as having average levels for SS of 22.0 and 25.1 respectively. Soluble solids consist of substances that are dissolved in the fruit pulp, having sugars as the main constituents, and are a decisive factor in the acceptance of fruit, depending on the market.…”
Section: Resultsmentioning
confidence: 99%
“…Soursop had an initial total sugar content of 34.3% at harvest and 45.3 % by the 8 th day of storage (Table 2). These values are high when compared to the values of 7.6%, 14.6% and 10.1% reported by [13], [16] and [19] respectively. When sugars are consumed in large amounts they can easily lead to weight gain and other sugar-related health problems.…”
Section: Total Sugarscontrasting
confidence: 54%
“…These values are higher than the values of 9.91% for reducing sugars and 0.21% sucrose reported by [19]. The increase in sucrose might be due to enzymatic break down of polysaccharides into sugars [20].…”
Section: Reducing Sugar and Sucrosementioning
confidence: 62%
“…Low dry matter also indicated that the Annonas are more prone to spoilage and have low storability (Onyechi et al 2012). The range of moisture content in this study is in accordance with previous reports where it ranged between 73.2 and 79.65 % in A. squamosa (Orsi et al 2012; Othman et al 2014) and 75–85.3 % in A. muricata (Orsi et al 2012; Sawant and Dongre 2014). …”
Section: Resultssupporting
confidence: 92%