Author(s):

Shashi Bala, VK Nigam, Sardar Sunil Singh, Alok Kumar and Satish Kumar

Abstract: Annona Squamosa L. (Custard apple) is an underutilized tropical fruit crop growing feral on Deccan Plateau and some parts of central India. The fruit is known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fresh fruit pulp contains high nutritional value as it is rich in protein, carbohydrate, sugars, vitamins and minerals. In present study, an attempt has been taken to aim the processing of ripe fruits to add value to these fruits, jelly have been developed. The results for the chemical composition analysis of custard apple pulp, juice and jelly were respectively: moisture (74.6, 76.2 and 31.42 g.100g-1), total soluble solids (26, 23 and 65 0B), total sugar (20.9, 12.45 and 49.83 g.100g-1), ascorbic acid (32.5 16.96 and 14.8 mg.100g-1) with a titrable acidity (0.29, 0.49 and 0.46 g.100g-1). The mineral content for custard apple pulp, juice and jelly were respectively: calcium (642.5, 581.5 and 582.0 mg.kg-1), potassium (4280.0, 5455.0 and 4119.0 mg.kg-1), sodium (627.5, 467.5 and 190.0 mg.kg-1), magnesium (545, 650 and 412 mg.kg-1), iron (28.0, 22.5 and 26.5 mg.kg-1) etc. The jelly were subjected to Quantitative Descriptive Analysis. The attributes like flavor, consistency, appearance and overall acceptability of the jelly were evaluated by 12 trained panellists on a 9-point hedonic scale. Based on sensory evaluation, custard apple jelly presented a good overall acceptability. The flavour was the most appreciated attribute, which had an average score of 8.05.

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