Vol. 7, Issue 2 (2019)
Preparation of custard apple (Annona squamosa L.) squash and estimation of its nutritive value during storage
Author(s): Pushpa Parihar, Hemant Kumar Panigrahi and Sangeeta Chandrakar
Abstract:
The experiment was carried out to standardize the recipe for squash from custard apple and to assess the sensory qualities changes during storage at ambient temperature. This work was carried out during 2016-17 in the Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.).
Among all the treatments, 30% pulp with 55% TSS and 2.0% acidity was found best for preparation of squash among all different recipes. During storage reducing sugar, total sugar and acidity increased, while ascorbic acid and non-reducing sugar decreased continuously in squash. The products were organoleptically acceptable for four months.
Pages: 1593-1597 | 960 Views 383 Downloads
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How to cite this article:
Pushpa Parihar, Hemant Kumar Panigrahi, Sangeeta Chandrakar. Preparation of custard apple (Annona squamosa L.) squash and estimation of its nutritive value during storage. Int J Chem Stud 2019;7(2):1593-1597.
