EVALUATION OF ORGANOLEPICTIC PROPERTIES AND MICROBIAL STUDIES OF CUSTARD APPLE PULP

Custard apple products like Squash and Nectar were initially evaluated organoleptically and Microbial count was performed for their appearance, color, flavor, taste and overall acceptability. The score for each attributes was highest on the day of preparation which decreased with passage of time for taste, flavor and overall acceptability during storage. Organoleptic evaluation of processed products remained more acceptable for products stored at low temperature compared to that at room temperature. Retention of colour, taste, flavor and appearance were better in all the products stored at low temperature indicating that low temperature storage conditions are better in improving the shelf life stability of the products. However, initial microbial analysis of squash and Nectar revealed either higher microbial count than the pulp. Increase in microbial growth with the storage period was observed in all the products but the increase was more in the products stored at room temperature compared to that stored at cold storage indicating the effectiveness of low temperature storage on the retardation of microbial growth. However, the increase in microbial growth was within the permissible level. Application of heat during processing irrespective of holding time reduced the microbial load.