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International Journal of Food Sciences and Nutrition Volume 55, 2004 - Issue 5
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Paper

Nutritional and sensory quality of stirred soursop (Annona muricata L.) yoghurt

Maria Lutchmedial Department of Chemistry, University of the West Indies, Republic of Trinidad and Tobago, St Augustine, West Indies
,
Reshma Ramlal Department of Chemistry, University of the West Indies, Republic of Trinidad and Tobago, St Augustine, West IndiesCorrespondence[email protected] or [email protected]
,
Neela Badrie Department of Food Production, Faculty of Science and Agriculture, University of the West Indies, Republic of Trinidad and Tobago, St Augustine, West Indies
&
Ivan Chang-yen Department of Chemistry, University of the West Indies, Republic of Trinidad and Tobago, St Augustine, West Indies
Pages 407-414 | Published online: 06 Jul 2009

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Raphael N Okigbo & Omokaro Obire. (2009) Mycoflora and production of wine from fruits of soursop (Annona Muricata L.). International Journal of Wine Research 1, pages 1-9.
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Articles from other publishers (16)

Annegowda Hardur Venkatappa & Rajeev Bhat. 2022. Handbook of Phytonutrients in Indigenous Fruits and Vegetables. Handbook of Phytonutrients in Indigenous Fruits and Vegetables 421 436 .
Mayowa Saheed Sanusi, Akeem Olayemi Raji & Elijah Oluwaferanmi Ayilaran. (2022) Kinetic acidification and quality composition of yoghurt produced with soursop puree. Journal of Food Measurement and Characterization 16:3, pages 2229-2239.
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Wee Ching Tan, Belal J. Muhialdin & Anis Shobirin Meor Hussin. (2020) Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha. Frontiers in Microbiology 11.
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Kay Khaing Hnin, Min Zhang, Sakamon Devahastin & Bin Wang. (2019) Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption. Food and Bioprocess Technology 12:12, pages 2062-2073.
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Lucila J. Virgen-Ceceña, Luis M. Anaya-Esparza, Ana V. Coria-Téllez, María de Lourdes García-Magaña, Hugo S. García-Galindo, Elhadi Yahia & Efigenia Montalvo-González. (2019) Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert. Food Science and Biotechnology 28:5, pages 1337-1347.
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C. Albano, S. Morandi, T. Silvetti, M.C. Casiraghi, F. Manini & M. Brasca. (2018) Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity. Journal of Dairy Science 101:12, pages 10807-10818.
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Mariana Fonseca, Leonardo M. B. Ferreira, Rosana A. M. Soares, Marcelo Kobelnik, Gustavo G. Fontanari, Marisa S. Crespi & Clóvis A. Ribeiro. (2018) Extraction of soursop oil (Annona muricata L.) by ultrasonic technique. Journal of Thermal Analysis and Calorimetry 134:3, pages 1893-1901.
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S.S. Senadeera, P.H.P. Prasanna, N.W.I.A. Jayawardana, D.C.S. Gunasekara, P. Senadeera & A. Chandrasekara. (2018) Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp. Heliyon 4:11, pages e00955.
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Shuaibu Babaji Sanusi & Mohd Fadzelly Abu Bakar. 2018. Exotic Fruits. Exotic Fruits 391 395 .
Ebiamadon Andi Brisibe, Nneka Constance Ogbonna & Peter Nkachukwu Chukwurah. (2016) Characterization and selection of exploitable genetic diversity in soursop (Annona muricata Linn.) accessions based on phenotypic attributes and RAPD markers. Agroforestry Systems 91:4, pages 781-793.
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Hassan Barakat & Mohamed F. Y. Hassan. (2017) Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt. Food and Nutrition Sciences 08:07, pages 746-759.
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I. E. Mbaeyi-Nwaoha & C. N. Ajumobi. (2013) Production and microbial evaluation of table wine from tamarind (Tamarindus indica) and soursop (Annona muricata). Journal of Food Science and Technology 52:1, pages 105-116.
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M.G. Jervis & M.A. Drake. (2014) The Use of Qualitative Research Methods in Quantitative Science: A Review. Journal of Sensory Studies 29:4, pages 234-247.
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Winny Routray & Hari N. Mishra. (2011) Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review. Comprehensive Reviews in Food Science and Food Safety 10:4, pages 208-220.
Crossref
Neela Badrie & Alexander G. Schauss. 2010. Bioactive Foods in Promoting Health. Bioactive Foods in Promoting Health 621 643 .
A.Y. Tamime & R.K. Robinson. 2007. Tamime and Robinson's Yoghurt. Tamime and Robinson's Yoghurt 13 161 .

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