STUDIES ON PRESERVATION AND PROCESSING OF CUSTARD APPLE (Annona squamosa L.)

131 Pages·2016·0.33 MB·English

STUDIES ON PRESERVATION AND PROCESSING
OF CUSTARD APPLE (Annona squamosa L.) PULP

By

T. SRAVANTHI
B.Sc (Food Science)

THESIS SUBMITTED TO
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF FOOD SCIENCE TECHNOLOGY

INTERFACULTY PG PROGRAMME

POST GRADUATE AND RESEARCH CENTRE
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD – 500 030

MARCH, 2004
STUDIES ON THE PREPARATION OF SQUASH,
NECTAR, RTS AND JUICE BLENDS FROM
WATERMELON FRUITS

By

FATHIMA FARHEEN
B.Sc.

THESIS SUBMITTED TO
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF FOOD SCIENCE AND TECHNOLOGY

INTERFACULTY PG PROGRAMME

POST GRADUATE AND RESEARCH CENTRE
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD – 500 030

APRIL, 2004
CERTIFICATE

I, T. SRAVANTHI has satisfactorily prosecuted the course of
research and that the thesis entitled “STUDIES ON PRESERVATION
AND PROCESSING OF CUSTARD APPLE (Annona squamosa L.)
PULP” submitted is the result of original research work and is of
sufficiently high standard to warrant its presentation to the examination.
I also certify that the thesis or part thereof has not been previously
submitted by her for a degree of any university.

Date : (Dr. Y. NARAYANA REDDY)
Place : Hyderabad Major Advisor
CERTIFICATE

This is to certify that the thesis entitled “STUDIES ON
PRESERVATION AND PROCESSING OF CUSTARD APPLE
(Annona squamosa L.) PULP” submitted in partial fulfillment of the
requirements for the degree of MASTER OF FOOD SCIENCE AND
TECHNOLOGY of the Acharya N.G. Ranga Agricultural
University, Hyderabad, is a record of the bonafide research work
carried out by T. SRAVANTHI under our guidance and supervision.
The subject of the thesis has been approved by the student’s advisory
committee.

No part of the thesis has been submitted for any other degree or
diploma. The published part has been fully acknowledged. All assistance
and help received during the course of the investigation have been duly
acknowledged by the author of the thesis.

(Dr. Y. NARAYANA REDDY)
Chairman of the Advisory Committee

Thesis approved by the student advisory committee

Chairman (Dr. Y. NARAYANA REDDY)
Professor and Univ. Head,
Department of Horticulture,
Rajendranagar, Hyderabad-30.

Member (Dr. J. DILIP BABU)
Senior Scientist,
AICRP on PHT,
Rajendranagar, Hyderabad-30.

Member (Dr. R. SUBHASH REDDY)
Associate Professor and Univ. Head
Department of Agricultural
Microbiology and Bioenergy,
Rajendranagar, Hyderabad-30.

Member (Dr. S. SUMATHI)
Associate Professor,
Post Graduate Research Centre
Rajendranagar, Hyderabad-30.
DECLARATION

I, T. SRAVANTHI hereby declare that the thesis entitled
“STUDIES ON PRESERVATION AND PROCESSING OF CUSTARD APPLE
(Annona squamosa L.) PULP” submitted to the ACHARYA N.G.
RANGA AGRICULTURAL UNIVERSITY for the degree of
MASTER OF FOOD SCIENCE AND TECHNOLOGY is the result
of original research work done by me. I also declare that any material
contained in the thesis has not been published earlier.

Date : (T. SRAVANTHI)
CONTENTS

Chapter Title Page No.

I INTRODUCTION
II REVIEW OF LITERATURE
III MATERIALS AND METHODS
IV RESULTS
V DISCUSSION
VI SUMMARY
LITERATURE CITED
APPENDICES
ABBREVATIONS

RTS - Ready to serve
TTS - Total soluble solids
SO - Sulphurdioxide
2
ppm - Parts per million
N - Normality
NaoH - Sodium hydroxide
HCl - Hydrochloric acid
TPC - Total plate count
ANOVA - Analysis of variance
F.P.O. Specifications
Squash Minimum % of TSS in final 40
product (w/w)
Nectar Minimum % of TSS in final 15
product (w/w)
RTS - Minimum % of TSS in final 10
product (w/w)

Permissible limits of preservatives
Squashes SO 350 ppm
2
RTS SO 100 ppm
2
Pulp SO 1000 ppm
2
SCORE CARD

Name of the evaluator: Date :
Time :

You are requested to evaluate the products prepared with water melon
for the following sensory attributes as per the guidelines indicated
below.

Attributes 1 2 3 4 5 6
Appearance
Color
Flavour
Taste
Overall
acceptability

Comments / suggestions :

Signature of evaluator

Scores :

Excellent : 5
Good : 4
Fair : 3
Poor : 2
Very poor : 1
S. No. List of tables Page No.
1. Physico-chemical characteristics of custard
apple pulp and its products before storage
2. Organoleptic characteristics of custard apple
products before storage
3. Microbiological characteristics of custard
apple pulp and its products before storage
4. pH of processed custard apple products
5. Total soluble solids of custard apple products
6. Acidity of custard apple products
7. Ascorbic acid of custard apple products
8. Sulphur dioxide of custard apple products
9. Reducing sugars of custard apple products
10. Total sugars of custard apple products
11. Appearance of custard apple products
12. Colour of custard apple products
13. Flavour of custard apple products
14. Taste of custard apple products
15. Overall acceptability of custard apple
products
16. Total plate count of custard apple products
17. Yeast and mould count of custard apple
products