… In this study, the soursop fruit was converted into puree as an … The feasibility of the production
of soursop puree without the … soursop fruit and puree and aroma classification using PCA. …

… or food grade depending on the analysis. … soursop puree also reported that the increased
of cellulase concentration with pectinase enzyme did not significantly impact the pH of puree (P …

… from the pulp of soursop (Annona muricata L.) and cherimoya (Annona cherimola L.), as an
… The statistical analysis evidenced differences between the means in the samples purified by …

… The methods included data extraction, data analysis, and data compilation, as well as …
® Ultra SP-L proved to be the primary liquefaction enzyme to yield the best puree samples [51]. …

… In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop
puree … Statistical analysis showed that the addition of anticaking agent significantly (p ≤ 0.05) …

… prepared from papaya puree treated with 1.0% v/w of Pectinex ® Ultra SP-L, a pectinase …
Production and characterization of enzyme‐treated spray‐dried soursop (Annona muricata L…

… puree treated with 1.0% v/w of PectinexŽ Ultra SP-L, a pectinase enzyme, with incubation
under 50 C up to 2 hours. The liquefied papaya puree … All the statistical analysis of the data …

… puree treated with 1.0% v/w of PectinexŪ Ultra SP-L, a pectinase enzyme, with incubation
under 50 C up to 2 hours. The liquefied papaya puree … All the statistical analysis of the data …

… Soursop (Annona muricata L.) is a highly perishable fruit and … soursop vinegar was ≤6.25%.
Sensory evaluation was carried out using quantitative descriptive analysis and the soursop …

… a r i t y u n t r e a t e d C l a r i t y u n t r e a t e d The puree with added enzyme was … The
treated and untreated clear juices were utilized for further analysis. Additionally, sensory …