Standardization of Process for Custard Apple Milk Shake

DOI: 10.22161/ijeab/1.4.12

Keyword: Custard apple pulp, Composition, Cow milk, Milk shake, sensory evaluation.

Abstract: 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.

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Cite this Article:

P. H.Bakane, M.M.Khakare, M.H.Gajabe, M.B.Khedkar et al."Standardization of Process for Custard Apple Milk Shake". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 1, no. 4, 2016, pp.0708-0712 AI Publications doi:10.22161/ijeab/1.4.12

P. H.Bakane, M.M.Khakare, M.H.Gajabe, M.B.Khedkar, P.(2016).Standardization of Process for Custard Apple Milk Shake. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).1(4), 0708-0712.10.22161/ijeab/1.4.12

P. H.Bakane, M.M.Khakare, M.H.Gajabe, M.B.Khedkar, P.(2016).Standardization of Process for Custard Apple Milk Shake. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).1(4), pp.0708-0712.

P. H.Bakane, M.M.Khakare, M.H.Gajabe, M.B.Khedkar. 2016."Standardization of Process for Custard Apple Milk Shake". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).1(4):0708-0712.Doi:10.22161/ijeab/1.4.12

P. H.Bakane, M.M.Khakare, M.H.Gajabe, M.B.Khedkar."Standardization of Process for Custard Apple Milk Shake", International Journal of Environment Agriculture and Biotechnology,vol.1,no. 4, pp.0708-0712,2016.

@article { p.h.bakane2016standardization,
title={Standardization of Process for Custard Apple Milk Shake},
author={P. H.Bakane, M.M.Khakare, M.H.Gajabe, M.B.Khedkar , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={1},
year= {2016} ,
}