STUDIES ON CUSTARD APPLE PULP PRESERVATION AND PREPARATION OF POWDER BY SPRAY DRYING

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dc.contributor.advisorKukanoor, Laxman
dc.contributor.advisorNaik, Nagesh
dc.contributor.advisorNAIK, Ramachandra
dc.contributor.advisorShirol, A. M.
dc.contributor.advisorSHIRAGUR, MUKUND V.
dc.contributor.authorSWETHA, M. J.
dc.date.accessioned2018-07-06T11:08:56Z
dc.date.available2018-07-06T11:08:56Z
dc.date.issued2016-07
dc.descriptionTH559en_US
dc.description.abstractInvestigation on “Studies on custard apple pulp preservation and preparation of powder by spray drying” was conducted during 2015-16 in the Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi (UHS, Bagalkot), Karnataka. The custard apple pulp extracted from the fruits was preserved by two methods; one is by preserving the pulp with chemical preservatives + pasteurized pulp at deep freezer and the other is preparation of custard apple juice powder and they were analysed at fresh, 30, 60 and 90 days intervals. Initially, TSS was maintained at 260 B for chemically preserved and pasteurized pulp at different temperatures. TSS, reducing sugar, total, a* value and non enzymatic browning were found to increase, while titratable acidity, ascorbic acid, non-reducing sugar, L* value and b* value were decreased during the storage period of 90 days. There was marginal increase in microbial load in pulp during storage but it did not decrease the wholesomeness of the pulp. The treatment T3-Ascorbic acid 1500ppm + pasteurization at 850C for 25 min stand superior in maintaining physic-chemical and organoleptic parameters. In spray dried custard apple juice powder, significantly maximum TSS, reducing, total sugars, a* value, non enzymatic browning, moisture content, water activity, solubility and hygroscopicity were found to increased during storage. Whereas titratable acidity, ascorbic acid, non-reducing sugar, wettability, L* value and b* value were decreased at initial, 30, 60 and 90 DAS respectively. The treatment T8-Inlet temperature of 1800C with 15% maltodextrin was found to be better with respect to all the sensory parameters and physic-chemical parameters.en_US
dc.identifier.otherUHSB
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810057858
dc.keywordsCUSTARD APPLEen_US
dc.language.isoenen_US
dc.pages99en_US
dc.publisherK.R.C. COLLEGE OF HORTICULTURE COLLEGE OF ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)en_US
dc.research.problemSTUDIES ON CUSTARD APPLE PULP PRESERVATION AND PREPARATION OF POWDER BY SPRAY DRYINGen_US
dc.subPost Harvest Technologyen_US
dc.subjectnullen_US
dc.themeSTUDIES ON CUSTARD APPLE PULP PRESERVATION AND PREPARATION OF POWDER BY SPRAY DRYINGen_US
dc.these.typeM.Scen_US
dc.titleSTUDIES ON CUSTARD APPLE PULP PRESERVATION AND PREPARATION OF POWDER BY SPRAY DRYINGen_US
dc.typeThesisen_US
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