Vol. 11, Issue 9 (2022)

Author(s):
Nupur Mandloi and Dr. Deepti Patel

Abstract:
The research work entitled with, "Standardization of recipe and storage behaviour of date pulp (Khajur) fortified custard apple (Annona squamosa L.) Shake," was conducted during year 2021–2022 at the Department of fruit science, College of Agriculture, IGKV, Raipur (C.G.). The goal of the current study was to improve custard apple shakes by adding date pulp at four different concentrations: 2.5%, 5%, 7.5%, and 10%. The five different ratio of custard apple pulp and date pulp used in the experiment are as follows: T₀ represents the control (12 percent custard apple pulp), T₁: 12% custard apple pulp + 2.5% date pulp, T₂: 12% custard apple pulp + 5% date pulp, T₃: 12% custard apple pulp + 7.5% date pulp, T₄: 12% custard apple pulp + 10% date pulp. According to the findings of the current investigation, treatment T₄, which consisted of 12% custard apple pulp + 10 percent date pulp recorded the maximum scores of TSS, pH, reducing sugar, total sugar, TSS: acid ratio, specific gravity, protein, ash and density in the custard apple shake. However, the levels of ascorbic acid, non-reducing sugar and titratable acidity were recorded maximum under treatment T₀ i.e. (control).