A Study on the Effect of Blanching on Quality of Custard Apple Pulp

K. J. Kamble; S. B. Soni; Sujata Patil

K. J. Kamble Department of Agricultural Process Engineering, Dr. Annasaheb Shinde College of Agricultural Engineering and Technology, MPKV, Rahuri-413722 (MS), India.
S. B. Soni Department of Agricultural Process Engineering, Dr. Annasaheb Shinde College of Agricultural Engineering and Technology, MPKV, Rahuri-413722 (MS), India.
Sujata Patil Department of Agricultural Process Engineering, Dr. Annasaheb Shinde College of Agricultural Engineering and Technology, MPKV, Rahuri-413722 (MS), India.

Keywords: HDPE (High Density Polyethylene), COH (Carbohydrates), PPO (Polyphenoloxidase), TSS (Total Soluble Solids)

Abstract

The study on the effect of blanching on quality of custard apple pulp was carried out in the Dept. of Agril. Process Engineering, C.A.E.T. and M.A.U. Parbhani in the year 2005-06. Statistical analysis and sensory evaluation of the data was carried out and it was observed that the complete inactivation of PPO activity was obtained by blanching the pulp at 83C for 2 min. The application of heat facilitates molecule damage of constituents of pulp by denaturation of protein, evaporation of volatile constituents and gelatinization of starchy material. This may lead to the changes in sensorial characteristics of the pulp like increased viscosity, loss of flavor and taste and change in color. The average score for colour of custard apple pulp ranges from 7.25 to 7.75, for appearance from 6.91 to 7.73, for taste from 5.81 to 6.36, for texture from 6.12 to 6.5, for flavour from 5.95 to 6.5 and for overall acceptability from 6.56 to 6.76.