International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Preparation of Low calorie dietetics desserts using custard apple and strawberry


Pratistha Srivastava, John David, Hradesh Rajput, Shipra Singh, Richa Singh

An experiment was conducted to develop low calorie desserts using custard apple and strawberry. The custard apple (Annona squamosa L.) is notified as a non-conventional, climacteric and highly perishable tropical type of fruit. The custard apple fruit is mostly used as a dessert because of its delicious taste and nutritive value. Strawberry fruits are not only attractive for their delicious taste and fresh aroma, but also for their nutritional values and antioxidant properties. Strawberry is a small, juicy, very flavorful and sweet in taste. Desserts were produced using the traditional open pan method. The physico-chemical properties showed moisture content 66.3-76.38%, total ash 1.09-1.72%, crude protein 5.33-8.92%, total fat 0.18-0.27%, carbohydrates 16.36-22.94%, total solids 23.62-33.70%, crude fibre 0.69-2.22%, titratable acidity 0.21-1.15%, total soluble solids 15.24-23.610B and pH 4.19-5.47 and energy 91.16-129.58kcal. There was a significant difference at (P<0.05) in moisture, ash, protein total sugar, reducing sugar, crude fibre, acidity, TSS and pH.
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