Effect of soluble solids content and convection drying temperature on physical properties and nutrient content of Soursop’s jelly drying process (Annona muricata L.)

Abstract

With demand for soursop and  large harvested output in Vietnam. Requires post-harvest processing technology. On the other hand, examine the effect of the process on the characteristics of soursop. This study aims to determine the effect of drying on nutrient components such as protein content, ash content, fat, color, TAA (total ascorbic acid content) and TPC (Total phenolics content) of soursop. Through heating at 55°C, 60°C and 65°C, the evaluation criteria have significant changes when adding syrup (60°Brix) at 10-15-20% . Most percent of ash and fat content in the sample is not affected. The highest nitrogen content was achieved at 20% dissolved solids concentrations of 2.63 ± 0.10c and 2.59 ± 0.03d at 60 and 65°C, respectively. Moreover, TAA and TPC decreased after the process, about 64.18% TAA was retained when drying at 65°C (20% syrup) and TPC was 38.40% (55°C, 20% syrup). In general, in the L^* color space of all meaningful samples is affected but this value gives the result in the white area, the a^* and b^* values increase after drying. Lab* color parameters affect the later sensory evaluation score of the product. Parameter has the ability to select in this survey 55°C with 20% sugar syrup based on TAA and TPC content standards, some remaining factors with lower coefficient.