Standardization of Process for Custard Apple Milk Shake

Standardization of Process for Custard Apple Milk Shake



P. H.Bakane, M.M.Khakare, M.H.Gajabe, M.B.Khedkar



The present investigation was undertaken to optimize
the proportion of custard apple pulp and milk in the custard apple milk
shake and to evaluate physicochemical, microbiological and sensory
attributes of prepared custard apple milk shake.Fully ripened custard
apple fruit of Balanagar variety was obtained from farmer’s field and
used for preparation of milk shake. The pulp of custard apple fruits was
extracted by PDKV de-seeding machine. The pulp separated by machine
were packed in LDPE bags with 0.1 percent Potassium metabisulphide (KMS)
and stored in deep freeze at -20°C temperatures. This stored pulp was
used for preparation of milk shake. Custard apple milk shake was
prepared from different proportion of milk and custard apple pulp i.e.,
100:0, 90:10, 80:20 ,75:25, 70:30, 65:35, 60:40. Colour, pH, titrable
acidity, TSS, water activity, total sugar, viscosity and microbial load
of prepared custard apple milk shake were determined by following
standard methods. The sensory evaluation of custard apple milk was
carried out by 9 point Hedonic scale.The TSS of custard apple milk shake
was found to be increased from 17.4 to 24.20° Brix with increase in
custard apple pulp from 0 to 40% in the milk shake. Similarly acidity,
total sugar and viscosity were also found to be increased with increase
in percentage of custard apple pulp. Whereas pH of custard apple milk
shake was found to be decreased with increase in percentage of custard
apple pulp in prepared milk shake. Bacterial load of custard apple milk
shake was found to be in the range of 1.5 x 103 to 11.5x 103cfu/g. The
fungal count in the sample was in the ranged of 1.5x 103 to 8.0 x
103cfu/g. The study concluded that blending of custard apple pulp (35%)
with cow milk (65 %) resulted in most acceptable milk shake and rank
between like very much to like extremely. 



10.22161/ijeab/1.4.12



http://ijeab.com/upload_document/issue_files/12%20IJEAB-NOV-2016-15-Standardization%20of%20Process%20for%20Custard%20Apple%20Milk%20Shake.pdf



http://ijeab.com/submit-paper/

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