Standardization of Preparation of Rts Beverage from Custard Apple : Physico-chemical Characters, Sensory Parameters, Microbial Load and Storage

Value addition of custard apple fruits becomes necessary in order to minimize the glut in the market during its peak season of production. Besides, the fruit processing industries are established only on a few fruits like mango, pineapple and citrus. The production of new products being necessary for the survival and growth of the processing industry would also meet new tastes and demand in home as well as the export market. Hence, there is an urgent need to develop some suitable technology for the preparation of custard apple beverages that could be economical and made available to a large population. In India, soft drink has a good demand throughout the year. Traditionally, our country has been well-known for offering syrup or Sorbet. Among these, fruit juice and beverages have an important place as they are rich in essential minerals, vitamins and other nutritive constituents. They are also preferred and appreciated by the people of all ages and acceptable on all occasions. Besides, they are delicious and have a universal appeal unlike other beverages. The nutritive value of fruit beverages is much more than the synthetic products.