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Sugar Apple (Annona squamosa L.) fruit is used as a dessert because of its delicious taste, nutritive value and pronounced flavor. The fruits are highly perishable having limited shelf life after ripening, can not be stored for longer period after ripening and cold storage is also not promising. It creates heavy glut during production season and becomes scanty during off season and hence the limited shelf life results in heavy revenue loss. The demand for sugar apple pulp as base for new food products is increasing rapidly both in domestic and in international market with major portion of it being used for preparation of convenience food. Thus, there exists a need to develop suitable technology for processing and preservation of this valuable natural resource in a way that will not only check commoditylosses but also justify value addition forgenerating anticipated revenue. This book deals with technological aspects of processing of sugar apple pulp into powder by spray drying method. Further, in order to justify its use as a novel ingredient, Method for preparation of custard apple ice cream has also been standardized.
- Sales Rank: #11988450 in Books
- Published on: 2011-06-30
- Original language: English
- Number of items: 1
- Dimensions: 8.66" h x .16" w x 5.91" l, .25 pounds
- Binding: Paperback
- 68 pages
About the Author
Syed Imran Hashmi (M.Tech), aspires to link industry & Academia. Development of Sugar Apple powder is one of such attempts to disseminate technology for commercial exploitation. Dr. V.N. Pawar, Professor (CAS) and Head (FST), is an authority in the field of Sugar Apple Research in India. He is Principal Investigator for ICAR Research Projects
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