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MINIMAL PROCESSING OF CUSTARD APPLE ( ANNONA ATEMOYA ) PULP
Author(s) -
GAMAGE T. V.,
YUEN C. M. C.,
WILLS R. B. H.
Publication year - 1997
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1997.tb00784.x
Subject(s) - custard apple , ascorbic acid , pulp (tooth) , chemistry , polyethylene , food science , linear low density polyethylene , horticulture , organic chemistry , biology , dentistry , medicine
Fresh custard apple pulp treated with 0.1%– 0.5% ascorbic acid and stored in modified atmosphere generating packages at OC for 4 weeks. The desired creamy color of custard apple pulp was retained during storage and after exposure to ambient conditions for 3h, by the addition of 0.4%– 0.5% ascorbic acid and vacuum packaging in a 65 μm linear low density polyethylene (LLDPE)/nylon/LLDPE 5 layer co‐extruded bag. Sensory and microbiological properties of the ascorbic acid‐treated custard apple pulp were of acceptable quality throughout the storage period of 4 weeks.