Dela Cruz, Reynan Gloriani  <br/><br/>
Effect of pulp freezing on the quality of soursop (Annona muricata Linn) concentrate / 
by Reynan Gloriani Dela Cruz 
 - Indang, Cavite :  Cavite State University- Main Campus,  2000. 
 - x, 33 pages :  28 cm.  illustrations ; 
<br/><br/> Applied Research IV (General Science Curriculum) Cavite State University 
<br/><br/>Includes bibliographical references. 
<br/><br/> 	De la Cruz, Reynan G., Mojica Caroline L., Sierra , Divina Gracia E., Victoiero Brywyn Ryan Q., Applied Research III, Cavite State University, College of Education, Laboratory School, Ludwig, Cavite, March 2000 "Effect of Pulp Freezing on the Quality of Soursop Concentrate". Advisers: Prof Fe. Dimero Prof Dulce Ramos <br/><br/>	The study entitled "Effect of Pulp Freezing on the Quality of Sotwsop Concentrate", was conducted to prepare soursop concentrate from frozen pulp, to compare soursop concentrate made from frozen pulp with soursop concentrate made from fresh pulp in tennis of color, flavor, odor and general acceptability and to determine the product acceptability. Freezing of pulp for 8 days generally gave better quality guayabano concentrate as compared to other frozen samples. Generally, intensity of browning decreased as freezing time is increased. Soursop odor and flavor were intensified as freezing time was increased. In terms of general acceptability, the unfrozen sample appeared to be significantly more acceptable than the frozen samples. <br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Soursop
<br/><br/><label>Dewey Class. No.: </label>634.41  / Ef3 2000