Asian Journal of Dairy and Food Research, volume 29 issue 2 (june 2010) :

EFFECT OF ASSIMILATION OF CUSTARD APPLE (ANNONA SQUAMOSA) PULP ON CHEMICAL QUALITY AND COST OF ICE-CREAM

C.M. Yadav, L.M. Karanjkar, U.B. Kashid

Affiliations

¹Department of Animal Husbandry and Dairy Science, Marathwada Agricultural University, Parbhani 431 402, India

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Cite article:- Yadav C.M., Karanjkar L.M., Kashid U.B. (2024). EFFECT OF ASSIMILATION OF CUSTARD APPLE (ANNONA SQUAMOSA) PULP ON CHEMICAL QUALITY AND COST OF ICE-CREAM. Asian Journal of Dairy and Food Research. 29(2): . doi: .

ABSTRACT

Present investigation was conducted to study the chemical composition, quality and cost of
ice-cream. Three leaves of custard apple pulp (i.e. 10, 15 and 20 per cent) with two levels of
sugar (i.e. 10 and 15 per cent were compared with control where no pulp but 15 % sugar was
added. Levels of stabilizer, fat and total solids were kept constant at 0.15, 10 and 36 per cent,
respectively. It could be inferred that ice-cream prepared with incorporation of 15 per cent
custard apple pulp and 15 per cent sugar level (T4) had overall acceptability of 8.05 scores of
hedonic scale. The production cost and energy value per kg was Rs.61.42 and 97.27 Kcal/100 g,
respectively.

KEYWORDS

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Asian Journal of Dairy and Food Research

EFFECT OF ASSIMILATION OF CUSTARD APPLE (ANNONA SQUAMOSA) PULP ON CHEMICAL QUALITY AND COST OF ICE-CREAM

ABSTRACT

KEYWORDS

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