A Study on the Effect of Blanching on Quality of Custard Apple Pulp

The study on the effect of blanching on quality of custard apple pulp was carried out in the Dept. of
Agril. Process Engineering, C.A.E.T. and M.A.U. Parbhani in the year 2005-06. Statistical analysis
and sensory evaluation of the data was carried out and it was observed that the complete inactivation
of PPO activity was obtained by blanching the pulp at 83°C for 2 min. The application of heat
facilitates molecule damage of constituents of pulp by denaturation of protein, evaporation of volatile
constituents and gelatinization of starchy material. This may lead to the changes in sensorial
characteristics of the pulp like increased viscosity, loss of flavor and taste and change in color. The
average score for colour of custard apple pulp ranges from 7.25 to 7.75, for appearance from 6.91 to
7.73, for taste from 5.81 to 6.36, for texture from 6.12 to 6.5, for flavour from 5.95 to 6.5 and for
overall acceptability from 6.56 to 6.76.