Sangamesh

Custard apple (Annona squamosa L.) is one of the important nutritionally rich minor seasonal fruit crop. Its fruits are highly perishable which cannot be stored for more than three days and preservation of pulp is one of the major problem due to discolouration and microbial spoilage. Therefore, processing of custard apple plays a major role in increasing the availability of product during off season. In this context to study the effect of inlet and outlet temperature on the physico-chemical properties of spray dried custard apple powder and development of custard apple powder based products like ice cream mix and instant RTS mix and to study the biochemical changes and sensory quality of the products during ambient storage.