Processing and quality evaluation of soursop (Annona muricata L) nectar

Soursop (Annona muricata L) nectar was processed from pasteurized unstored or pasteurized frozen pulp. Nectars of pH 3.6-3.7 with 0.1% xanthan gum were produced from either 6 degrees or 8 degrees Brix pulp and increased to 13 degrees or 15 degrees Brix by addition of sucrose. ne effect of storage (4C or 30C for 12 weeks) was investigated on nectar pH, titratable acidity (TA), browning, consistency, microbes and sensory attribute. At 8 weeks of storage, consistency was similar in all nectars, except for thinning of nectar from pasteurized, unstored pulp (8 degrees -15 degrees Brix) stored at 4C for 12 weeks. Nectars produced from frozen pulp had significantly (p < 0.01) lower pH and higher TA than nectars from unstored pulp. Browning increased in all products except nectar produced from unstored 8 degrees Brix pulp adjusted to 15 degrees Brix and then stored at 4C. This nectar was most highly ranked and had an overall rating of being liked moderately to liked very much after 12 weeks of storage. Microbial growth occurred in all nectars between 8-12 weeks of storage.