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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 6, Issue 5 (2017)

Development and standerdization of custard apple basundi

Author(s):

Gite AS, More DR and Satwadhar PN

Abstract:
In this study, we aimed to prepared basundi by using different levels of custard apple pulp (Annona squamosa L.) with a view to optimize the process for its manufacture and to study its chemical and sensory qualities. The basundi was prepared from different proportions of rabri and custard apple pulp i.e. 100:0 (B0), 80:20 (B1), 70:30 (B2), 60:40 (B3), 50:50 (B4). The mean sensory score of basundi was within the acceptable range. The highest sensory score for color and appearance, taste, flavour, consistency and overall acceptability was 8, 8.3, 8.4, 7.8 and 8.4 respectively. Prepared custard apple basundi contain 53.90 % moisture, 1.56 % ash, 10.85 % crude fat, 7.5 % crude protein, 26.19 % carbohydrate, 46.11 % total solid and 0.42 % acidity.

Pages: 1170-1172  |  1940 Views  867 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Gite AS, More DR and Satwadhar PN. Development and standerdization of custard apple basundi. J Pharmacogn Phytochem 2017;6(5):1170-1172.

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