Abstract

                                The custard apple variety Madhu and Hybrid 13 recorded an average fruit weight of 288 and 320 g, respectively. The pulp recovery of Madhu (35.53%) was higher compared to Hybrid 13 (35.13 %), whereas the pulp of Madhu was grittier compared to Hybrid 13. The chemical composition of the pulp of both the varieties was more or less similar. The maximum liquefaction of pulp was observed with 2.5 % level of pectinase enzyme at 45oC for 2.5 h of incubation. The enzyme treatment helped to reduce the viscosity of pulp from 202.31 cP to 76cP and 374.67 cP to 96 cP in case of Madhu and Hybrid 13, respectively. Maltodextrin @ 20 % level gave more yield of powder. The solubility of powder of Madhu was better than that ofHybrid 13. The powder of Madhu was also found to be better with respect to total sugars and calcium. The score for sensory parameters like colour, flavour, taste, free flowingness and overall acceptability of the fresh powder of Madhu was better than Hybrid 13.

Key words : Custard apple, Pectinase, Viscosity, Maltodextrin, Sensory parameters