Effect of different recipes on ascorbic acid and organoleptic qualities of custard apple nectar prepared from different cultivars

Abstract

The study evaluated the suitability of custard apple cultivars-NMK-1 (Golden), Mammoth and Chand Sili for nectar production, sourced from the Centre of Excellence for Custard apple, Chittorgarh. Nectar was formulated at pulp concentrations of 16%, 18%, 20%, and 22%, and assessed for Ascorbic Acid and Organoleptically for Taste, Colour, Flavour and Overall Acceptability on the initial day and every 30 days for three months under refrigerated storage. Results indicated a decrease in ascorbic acid and sensory qualities during storage. Observations showed that the Mammoth cultivar at 22% pulp concentration achieved the highest sensory score and maximum ascorbic acid content, demonstrating its optimal suitability for nectar production.