Development and standerdization of custard apple basundi

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.