Characterization of enzyme-liquefied soursop (Annona muricata L.) puree

• Main Authors: Mohd Ghazali, Hasanah, Chang, Lee Sin, Karim, Roselina, Mohammed, Abdulkarim Sabo
• Format: Article
• Language: English
• Published: Academic Press 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/73370/1/SOUR.pdf; http://psasir.upm.edu.my/id/eprint/73370/; https://www.sciencedirect.com/science/article/abs/pii/S0023643818303335

Soursop (Annona muricata L.) is a tropical fruit that undergoes rapid postharvest deterioration. Conversion into puree is a way to value add the fruit. Pectinex® Ultra SP-L, Celluclast® 1.5 L, and Fungamyl® 800 L (0–5% v/w) were used to treat fruit pulp and pectinase at 1.5% (v/w) concentration was...