<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472020000209189</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v73n2.83402</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical properties, sensory attributes and consumer preference of soursop leather]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades fisicoquímicas, atributos sensoriales y preferencias del consumidor de un laminado de guanábana]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávila de Hernández]]></surname>
<given-names><![CDATA[Rita M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mujica de Soto]]></surname>
<given-names><![CDATA[María V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández Caraballo]]></surname>
<given-names><![CDATA[Edwin A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Giménez Machado]]></surname>
<given-names><![CDATA[Aracelis J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González de Rangel]]></surname>
<given-names><![CDATA[Marie T.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez de Camacaro]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Centroccidental Lisandro Alvarado  ]]></institution>
<addr-line><![CDATA[ Lara]]></addr-line>
<country>Venezuela</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<volume>73</volume>
<numero>2</numero>
<fpage>9189</fpage>
<lpage>9199</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472020000209189&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472020000209189&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472020000209189&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric acid (0-1%) produced five treatments. The optimum mixture, viz., TII (80:20:0), and the midpoint mixture, viz., TV (89.5:10:0.5), were finally selected, using an acceptability test (taste and color) with an untrained panel. These two treatments were evaluated, recording the variation of total soluble solids (TSS), pH, titratable acidity, ascorbic acid, total polyphenols, and color (chroma, hue angle, browning index and total color difference) every 15 days for a 45-day period. It was determined that it can be prepared from the soursop pulp, a leather with high acceptability (taste; color): TIV (8.68; 7.90) and TII (8.51; 7.72) on a 12-point scale. Significant changes in TSS, pH, titratable acidity, total polyphenols, and color (chroma, browning index, and total color difference) were observed during the 45 days of storage at room temperature. Both ascorbic acid and total polyphenol content make the soursop leather a product with potentially healthy characteristics.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se preparó un laminado de guanábana para evaluar sus propiedades fisicoquímicas y sensoriales. La elaboración del laminado se realizó partiendo de un diseño experimental de mezcla. La combinación de pulpa de guanábana (79-100%), azúcar (0-20%) y ácido cítrico (0-1%) produjo cinco tratamientos de los que fueron seleccionados dos, mediante una prueba de aceptabilidad (sabor y color) con un panel no entrenado. Se escogieron el TII (80:20:0), que resultó ser la formula óptima, y el TV (89,5:10:0,5), el punto medio. Estos dos tratamientos se evaluaron durante 45 días, registrando cada 15 días la variación de sólidos solubles totales, pH, acidez titulable, ácido ascórbico, polifenoles totales, y color (croma, tono, índice de amarronamiento y diferencia total de color). Se determinó que a partir de la pulpa de guanábana se puede preparar un laminado de elevada aceptabilidad (sabor; color): TIV (8,68; 7,90) y TII (8,51; 7,72) en una escala de 12 puntos. Se observaron cambios significativos en SST, pH, acidez titulable, polifenoles totales y color (croma, índice de pardeamiento y diferencia total de color) durante los 45 días de almacenamiento, a temperatura ambiental. El contenido de ácido ascórbico y de polifenoles totales hacen del laminado de guanábana un producto con características potencialmente saludables.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[Annona muricata L.]]></kwd>
<kwd lng="es"><![CDATA[Laminados de frutas]]></kwd>
<kwd lng="es"><![CDATA[Productos frutales]]></kwd>
<kwd lng="es"><![CDATA[Alimento saludable]]></kwd>
<kwd lng="en"><![CDATA[Acceptability]]></kwd>
<kwd lng="en"><![CDATA[Annona muricata L.]]></kwd>
<kwd lng="en"><![CDATA[Fruit leathers]]></kwd>
<kwd lng="en"><![CDATA[Fruit products]]></kwd>
<kwd lng="en"><![CDATA[Healthy foods]]></kwd>
</kwd-group>
</article-meta>
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