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Studies on frozen pourable custard apple ( Annona squamosa L) pulp using cryoprotectants
Author(s) -
Chikhalikar Ninad V,
Sahoo Akshaya K,
Singhal Rekha S,
Kulkarni Pushpa R
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200007)80:9<1339::aid-jsfa629>3.0.co;2-c
Subject(s) - cryoprotectant , custard apple , ascorbic acid , chemistry , pulp (tooth) , glycerol , annona squamosa , food science , dextrin , polyethylene glycol , polyvinyl alcohol , botany , biochemistry , organic chemistry , horticulture , biology , cryopreservation , medicine , embryo , pathology , microbiology and biotechnology , starch
Custard apple pulp treated with 100 ppm ascorbic acid as antibrowning agent and packed in 200 gauge polyethylene was frozen at −25 °C in an alcohol bath and stored at −18 °C in a deep‐freeze. The effect of three cryoprotectants (w/w), namely 0.5% propylene glycol (I), 0.5% glycerol (II) and 2% glycerol + 1% propylene glycol + 10% glucose syrup + 10% maltodextrin (III), on the thawing time of this pulp was studied for a period of 3 months. A control sample without any cryoprotectant was included for comparison. The half‐life for ascorbic acid degradation was monitored in the control pulp and that containing the cryoprotectants. It was found that formulation (III) gave a product that was pourable even on frozen storage and also had the highest half‐life of 75.33 days for ascorbic acid degradation as compared to 34.82 days for the control. © 2000 Society of Chemical Industry