E3S Web Conf.
Volume 332, 2021International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|Number of page(s)||8|
|Section||Food Product Development|
|Published online||13 December 2021|
Effects of ultrasound support and carboxymethyl cellulose on the physicochemical properties, sensory evaluation and total microbiology of cloudy juice from soursop (Annona muricata l.)
Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
2 Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Ha Noi, Vietnam
3 Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
4 The Ho Chi Minh University of Food Industry, Ho Chi Minh City, Vietnam
5 College of Agriculture, Can Tho University, Can Tho City, Vietnam
6 School of Graduate, Can Tho University, Can Tho City, Vietnam
7 Biotechnology Research & Development Institute, Can Tho University, Can Tho City, Vietnam
This study investigated the influence of the carboxymethyl cellulose (CMC) addition on several quality indicators of soursop juice, including pH, dissolved solids, Lab* criteria, vitamin C, total plate count (TPC) content, microbiology, and sensory qualities. The content of CMC was allowed to vary from 0.01-0.05 to 0.2% under sonication. The addition of CMC seemed to induce color changes, with total difference color (TDC) being proportionally related to CMC content. Oxidant resistance in fresh samples was 0.62 ± 0.04 mg GAE / mL and then increased at 0.05% CMC. A similar trend was also observed with the vitamin C values of the product. Visual qualities of the product were evaluated with a focus on appearance, color, and flavor with descriptive terms in a typical white liquid and odorless. Comparison with ISO quality standard indicates that the final product met with microbiological requirements.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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