Vol. 11, Issue 11 (2022)

The present investigation entitled “Influence of Storage Duration on chemical changes in flavoured custard custard apple (Annona squamosa L.) Shake” The treatment consisted seven different concentration of custard apple pulp and milk viz. (T₀) 100: 0% (Control), (T₁) 70: 30%, (T₂) 65: 35%, (T₃) 60: 40%, (T₄) 70: 30%, (T₅) 65: 35%, T₆: 60: 40% custard apple pulp and milk for sweetening the shake 5% honey and 5% jiggery were used in treatments T₁, T₂, T₃ and T₄, T₅, T₆ respectively.

The results revealed that the chemical parameters was found to be significantly superior with respect to TSS of custard apple shake was found to be increased from 23.78 to 25.76 oBrix with increase in custard apple shake. Similarly total sugar, reducing sugar, sugar, ascorbic acid, protein and pH were also found to be increased with increase in percentage of custard apple shake. Whereas acidity and non-reducing of custard apple shake was found to be decreased with increase in percentage.

On the basis of present finding it can be concluded that the milk shake recipe prepared from 70% milk + 30% custard apple pulp + 5% Jaggery (T₄) has found to be best with respect to different quality parameter.