๐”– Bobbio Scriptorium
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MINIMAL PROCESSING OF CUSTARD APPLE (ANNONA ATEMOYA) PULP

โœ Scribed by T. V. GAMAGE; C. M. C. YUEN; R. B. H. WILLS

Book ID
111340135
Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
486 KB
Volume
21
Category
Article
ISSN
0145-8892

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## Abstract Custard apple pulp, when exposed to air, turns pink due to peroxidase activity and becomes bitter when heated above 55ยฐ, which renders preservation by heat treatment inapplicable. To preserve the pulp, it is necessary to add 1% of citric acid together with 0.1% of sodium benzoate, while