Development and quality evaluation of instant pudding mixture fortified with powder of custard apple (Annona muricata L.)

Abstract

Desserts are courses that are traditionally served at the end of a meal in many communities around the world. They are normally made up of sweet and smooth ingredients. It is rich in sugar and fat. The aim of this project was to take advantage of natural flavor and sweetness as well as to replace artificial flavors. This study was carried out to develop an instant pudding mixture fortified with custard apple powder and to evaluate the quality characteristics of the product. The mature and ripen custard apples were harvested from the cultivations of local farmers. Fruits were cleaned, peeled, and seeded before being sliced into thin slices of 5 mm thickness and sun-dried until the pieces were fairly brittle. The dry chips were ground, then sieved through a 250 m sieve before being packaged in airtight containers. The custard apple powder was produced and incorporated in to pudding mixture formulations in different proportions (10 to 25%). The pudding mixture was characterized by physicochemical and sensory evaluation. The sensory analysis revealed that the pudding fortified with 20% custard apple powder was highly accepted in terms of color, texture, taste, and overall acceptability when compared to other treatments. A blend of 20% custard apple flour and 80% milk was successful in the development of composite pudding with improved nutritional and organoleptic properties. The findings of this study can be used to generate a high acceptability and nutritionally rich pudding combination made from custard apple powder.