Soursop ( Annona muricata L.) is a nutritious fruit with growing industrial interest, but its numerous seeds and viscous pulp challenge efficient juice extraction, leading to low yields. This study is aimed at investigating the effects of enzyme concentration (0.2%, 0.4%, and 0.6% w/w amylase–pectinase mixture) and incubation time (30, 60, and 90 min) on the yield and quality of soursop juice. A factorial completely randomized design was employed. The interaction of both factors significantly ( p < 0.05) influenced all parameters. Enzymatic treatment significantly improved juice yield and quality compared with the control. The highest juice yield (88.83%), total soluble solids (15.33°Brix), titratable acidity (0.88%), and overall sensory acceptance were achieved at 0.6% enzyme concentration and 60 min incubation. The lowest pH (3.79), highest clarity, and minimal microbial counts were recorded. The study demonstrates that using a 0.6% enzyme mixture for 60 min is the optimal combination to overcome extraction challenges and produce high‐quality soursop juice with maximum yield and consumer acceptability.
Hazo et al. (Thu,) studied this question.