OPTIMIZATION OF DIFFERENT PARAMETERS FOR DRIED SOURSOP SLICES

Life Sciences-Food science and Technology

Abstract

Soursop is a typical fruit with high nutritonal value. Its high perishability of soursop and the short shelf life after harvesting are the main difficulties in enhancing its potential market for fresh fruit consumption. The soursop (Annona muricata) fruit is usually transformed into juice, pulp and concentrate. In order to accelerate its valuable characteristics, present investigation was
carried out to optimiz different parameters for processing of dried soursop slices An investigation of maturity of soursop fruit, soaking time with CaCl2, blanching time and temperature, sugar concentration and time of soaking, drying temperature to the dried soursop
slice quality was conducted. We also monitored product shelf-life during preservation. Results of present study revealed that maturity of soursop material at 15 oBrix, 10 mm in depth of soursop slice, deep soaking in CaCl2 0.5% in 6 hours; blanching at 90oC in 2 minutes; sugar concentration in 50 oBrix and soaking additives in 4 hours; drying its slice at 65 oC to get 14% moisture content in the dried soursop slice. Shelf-life of this product could be extended to 6 months without deterioration in PA bag.