Vishalakshi, G Hanamanal
Quality evaluation and value addition of canistel fruit (Pouteria Campechiana) - Vellanikkara Department of Community Science, College of Agriculture 2025 - 186, xxivp.
MSc
Canistel fruit (Pouteria campechiana), commonly referred to as eggfruit, is a tropical fruit known for its distinctive flavour and significant nutritional benefits. Despite these qualities, it remains largely underexploited. The study entitled "Quality evaluation and value addition to canistel fruit (Pouteria campechiana)" focused on quality evaluation of the fruit and exploring the potential of canistel fruit for developing value added products, canistel fruit incorporated probiotic ice creams with Lactobacillus acidophilus and the formulation of canistel fruit incorporated custard powder. The physico-chemical characteristics, shelf stability and sensory attributes of the developed products, were thoroughly analysed. The quality evaluation of canistel fruit per 100g revealed important insights into its composition. The fruit exhibited acidity with a pH of 5.06 ± 0.04, acidity of 2.78 ± 0.36N and 0.78 ± 0.14mg/100g of titratable acidity. The fruit contained 16.00 ± 1.00°Brix of total soluble solids, 19.50 ± 0.25g/100g of reducing sugars, 21.03 ± 0.51 g/100g of total sugars, contributing to a carbohydrate content of 41.44 ± 0.97g/100g, protein content of 1.02 ± 0.05g/100g, fat content of 4.00 ± 0.20g/100g, energy of 205.68 ± 9.82 Kcal, dietary fibre of 2.07 ± 0.12g/100g and Vitamin C of 5.60 ± 0.20mg/100g. The development of canistel fruit incorporated probiotic ice cream and custard powder was done by incorporating canistel fruit pulp and flour. The preparation of canistel fruit pulp involved washing, slicing and pulping. Canistel fruit flour was prepared by washing, peeling, and slicing the fruit thinly (1mm), soaking in a 7.5% NaCl solution for 30 minutes and after draining, the slices were dried in a hot air oven at 55ºC for 6 hours. For the standardisation of the canistel fruit incorporated ice cream, twelve formulations were prepared with various combinations of canistel fruit pulp (T1-T6) and canistel fruit flour (T7-T12) varying from 5% to 30%. The control group (T0) consisted of plain ice cream without addition of canistel fruit. Sensory evaluation was carried out by a panel of twenty judges using a nine point hedonic scale to assess appearance, colour, flavour, texture, taste, and overall acceptability. Among the formulations, T2 (90% Ice cream and 10% Canistel pulp) was the most accepted, based on the sensory evaluation results with an overall acceptability of 8.71 and total mean score of 8.70. The best treatment (T2) was used for the development of probiotic ice cream. The probiotic, Lactobacillus acidophilus (DVS culture) was utilised for the development of canistel fruit incorporated probiotic ice cream. The rate of inoculation of probiotic culture into ice cream was evaluated by varying the concentrations of L. acidophilus at 1g (T1), 2g (T2) and 3g (T3). All treatments had optimum viability, and the rate of inoculation was highest for T3 with viable counts of 10.20 log CFU/ml, followed by T2 with viable counts 10.09 log CFU/ml and T1 with viable counts of 9.67 log CFU/ml. The organoleptic evaluation of canistel fruit incorporated probiotic ice cream was done on a nine point hedonic scale and the highest scores for organoleptic parameters were obtained for T1 (1g of L. acidophilus) which had a total mean score of 8.34. The stage of addition of L. acidophilus to canistel fruit incorporated ice cream (before and after ageing) and time of incubation (15 min, 25 min and 30 min) were also assessed. An increase in the viable count of L. acidophilus was observed after ageing. An overall acceptance score exceeding 8 on a nine point hedonic scale was achieved when the probiotic culture was added after ageing (24 h at -18ºC) and the incubation time was 15 min. Hence, the optimised conditions for the development of canistel fruit incorporated ice cream was the addition of one gram of L. acidophilus after ageing at 38ºC, incubated for 15 min. The probiotic culture, L. acidophilus was inoculated to canistel fruit incorporated ice cream in the optimised conditions and the organoleptic evaluation was done and compared with its non probiotic control. The results show that the control and canistel fruit incorporated probiotic ice cream, received total mean scores of 8.72 and 8.73 on the nine point hedonic scale, indicating high acceptability among judges. Canistel fruit incorporated probiotic ice cream along with the control were kept in food grade polypropylene containers and maintained under frozen conditions for three months and quality analyses were conducted. The physico-chemical qualities of the canistel fruit incorporated probiotic ice cream were analysed using standard procedures. The initial moisture content in canistel fruit incorporated probiotic ice cream (T1) and control (T0) were 54.42 per cent and 56.92 per cent respectively, which decreased to 51.85 per cent and 50.97 per cent by the end of storage. An increase in meltdown time, weight per litre, viscosity, in vitro digestibility of proteins and in vitro availability of minerals, and decrease in TSS, reducing sugar, water activity, pH, acidity, carbohydrate, protein, fat, fibre, energy were observed during three months of storage of the canistel fruit incorporated probiotic ice cream. The mean score for overall acceptability of prepared ice creams remained 8.70 and above even after three months of the storage period. The viability of L. acidophilus in canistel fruit incorporated probiotic ice cream decreased from 9.95 to 9.25 log CFU/ml by the third month of storage period but maintained the optimum viable count as per FSSAI standards (above 8 log CFU/ml). The total bacterial count in canistel fruit incorporated probiotic ice cream ranged from 7.10 to 7.25 log CFU/ml, while the control ice cream ranged from 1.05 to 1.38 log CFU/ml in the 3 months of storage period. Fungal colonies were absent initially and it was 0.94 log CFU/ml and 1.05 log CFU/ml by the end of three months of storage period in the canistel fruit incorporated probiotic ice cream and control ice cream respectively. No yeast growth was observed in either ice cream variant throughout the three months of storage. The canistel fruit incorporated custard powder was prepared using corn flour (5% to 25%) and canistel fruit flour (10% to 35%) in various proportions. The remaining 65% of the formulation consisted of other ingredients. After conducting sensory evaluations, the most accepted formulation was T6, which contained 10% canistel fruit flour, 25% corn flour and 65% of the other ingredients, which had a total mean score of 8.60. The physico-chemical properties of the custard powder was evaluated initially and at the end of the storage period. The initial moisture content in the canistel fruit incorporated custard powder (T6) and control (T0) was 7.42 and 7.74 per cent respectively, which increased to 10.07 and 10.25 per cent by the end of storage. An increase in acidity and water absorption index, a decrease in bulk density, TSS, total sugar, reducing sugar, non--carotene, fibre carbohydrate, protein, fat, energy, starch, iron, calcium, phosphorus and vitamin C were observed on storage. The mean score for overall acceptability in the organoleptic evaluation of prepared custard powders remained 8 and above even at end of the storage period. The total bacterial count in canistel fruit incorporated custard powder was 0.10 log CFU/ml, while for control custard powder it was 0.38 log CFU/ml by the end of storage period. Both fungal and yeast growth were absent in both treatments throughout the three month storage period. No insect infestation was observed in both the custard powders during the entire storage period. The cost of production of the control ice cream and canistel fruit incorporated probiotic ice cream were Rs. 55 and Rs. 65 respectively, and the cost of the control custard powder and canistel fruit incorporated custard powder were Rs. 60 and Rs. 70 respectively. The findings of this study suggest that canistel fruit is an excellent source for developing functional food products such as probiotic ice cream and custard powder. Both products demonstrated high acceptability, nutritional content, and stability during storage. Incorporating Lactobacillus acidophilus into the canistel fruit incorporated ice cream effectively preserved its probiotic viability. This research highlights the potential of canistel fruit as a valuable ingredient in the food industry, offering nutritional benefits and meeting the growing demand for functional foods.
Community Science
Canistel fruit
Pouteria Campechiana
640 / VIS/QU PG
Quality evaluation and value addition of canistel fruit (Pouteria Campechiana) - Vellanikkara Department of Community Science, College of Agriculture 2025 - 186, xxivp.
MSc
Canistel fruit (Pouteria campechiana), commonly referred to as eggfruit, is a tropical fruit known for its distinctive flavour and significant nutritional benefits. Despite these qualities, it remains largely underexploited. The study entitled "Quality evaluation and value addition to canistel fruit (Pouteria campechiana)" focused on quality evaluation of the fruit and exploring the potential of canistel fruit for developing value added products, canistel fruit incorporated probiotic ice creams with Lactobacillus acidophilus and the formulation of canistel fruit incorporated custard powder. The physico-chemical characteristics, shelf stability and sensory attributes of the developed products, were thoroughly analysed. The quality evaluation of canistel fruit per 100g revealed important insights into its composition. The fruit exhibited acidity with a pH of 5.06 ± 0.04, acidity of 2.78 ± 0.36N and 0.78 ± 0.14mg/100g of titratable acidity. The fruit contained 16.00 ± 1.00°Brix of total soluble solids, 19.50 ± 0.25g/100g of reducing sugars, 21.03 ± 0.51 g/100g of total sugars, contributing to a carbohydrate content of 41.44 ± 0.97g/100g, protein content of 1.02 ± 0.05g/100g, fat content of 4.00 ± 0.20g/100g, energy of 205.68 ± 9.82 Kcal, dietary fibre of 2.07 ± 0.12g/100g and Vitamin C of 5.60 ± 0.20mg/100g. The development of canistel fruit incorporated probiotic ice cream and custard powder was done by incorporating canistel fruit pulp and flour. The preparation of canistel fruit pulp involved washing, slicing and pulping. Canistel fruit flour was prepared by washing, peeling, and slicing the fruit thinly (1mm), soaking in a 7.5% NaCl solution for 30 minutes and after draining, the slices were dried in a hot air oven at 55ºC for 6 hours. For the standardisation of the canistel fruit incorporated ice cream, twelve formulations were prepared with various combinations of canistel fruit pulp (T1-T6) and canistel fruit flour (T7-T12) varying from 5% to 30%. The control group (T0) consisted of plain ice cream without addition of canistel fruit. Sensory evaluation was carried out by a panel of twenty judges using a nine point hedonic scale to assess appearance, colour, flavour, texture, taste, and overall acceptability. Among the formulations, T2 (90% Ice cream and 10% Canistel pulp) was the most accepted, based on the sensory evaluation results with an overall acceptability of 8.71 and total mean score of 8.70. The best treatment (T2) was used for the development of probiotic ice cream. The probiotic, Lactobacillus acidophilus (DVS culture) was utilised for the development of canistel fruit incorporated probiotic ice cream. The rate of inoculation of probiotic culture into ice cream was evaluated by varying the concentrations of L. acidophilus at 1g (T1), 2g (T2) and 3g (T3). All treatments had optimum viability, and the rate of inoculation was highest for T3 with viable counts of 10.20 log CFU/ml, followed by T2 with viable counts 10.09 log CFU/ml and T1 with viable counts of 9.67 log CFU/ml. The organoleptic evaluation of canistel fruit incorporated probiotic ice cream was done on a nine point hedonic scale and the highest scores for organoleptic parameters were obtained for T1 (1g of L. acidophilus) which had a total mean score of 8.34. The stage of addition of L. acidophilus to canistel fruit incorporated ice cream (before and after ageing) and time of incubation (15 min, 25 min and 30 min) were also assessed. An increase in the viable count of L. acidophilus was observed after ageing. An overall acceptance score exceeding 8 on a nine point hedonic scale was achieved when the probiotic culture was added after ageing (24 h at -18ºC) and the incubation time was 15 min. Hence, the optimised conditions for the development of canistel fruit incorporated ice cream was the addition of one gram of L. acidophilus after ageing at 38ºC, incubated for 15 min. The probiotic culture, L. acidophilus was inoculated to canistel fruit incorporated ice cream in the optimised conditions and the organoleptic evaluation was done and compared with its non probiotic control. The results show that the control and canistel fruit incorporated probiotic ice cream, received total mean scores of 8.72 and 8.73 on the nine point hedonic scale, indicating high acceptability among judges. Canistel fruit incorporated probiotic ice cream along with the control were kept in food grade polypropylene containers and maintained under frozen conditions for three months and quality analyses were conducted. The physico-chemical qualities of the canistel fruit incorporated probiotic ice cream were analysed using standard procedures. The initial moisture content in canistel fruit incorporated probiotic ice cream (T1) and control (T0) were 54.42 per cent and 56.92 per cent respectively, which decreased to 51.85 per cent and 50.97 per cent by the end of storage. An increase in meltdown time, weight per litre, viscosity, in vitro digestibility of proteins and in vitro availability of minerals, and decrease in TSS, reducing sugar, water activity, pH, acidity, carbohydrate, protein, fat, fibre, energy were observed during three months of storage of the canistel fruit incorporated probiotic ice cream. The mean score for overall acceptability of prepared ice creams remained 8.70 and above even after three months of the storage period. The viability of L. acidophilus in canistel fruit incorporated probiotic ice cream decreased from 9.95 to 9.25 log CFU/ml by the third month of storage period but maintained the optimum viable count as per FSSAI standards (above 8 log CFU/ml). The total bacterial count in canistel fruit incorporated probiotic ice cream ranged from 7.10 to 7.25 log CFU/ml, while the control ice cream ranged from 1.05 to 1.38 log CFU/ml in the 3 months of storage period. Fungal colonies were absent initially and it was 0.94 log CFU/ml and 1.05 log CFU/ml by the end of three months of storage period in the canistel fruit incorporated probiotic ice cream and control ice cream respectively. No yeast growth was observed in either ice cream variant throughout the three months of storage. The canistel fruit incorporated custard powder was prepared using corn flour (5% to 25%) and canistel fruit flour (10% to 35%) in various proportions. The remaining 65% of the formulation consisted of other ingredients. After conducting sensory evaluations, the most accepted formulation was T6, which contained 10% canistel fruit flour, 25% corn flour and 65% of the other ingredients, which had a total mean score of 8.60. The physico-chemical properties of the custard powder was evaluated initially and at the end of the storage period. The initial moisture content in the canistel fruit incorporated custard powder (T6) and control (T0) was 7.42 and 7.74 per cent respectively, which increased to 10.07 and 10.25 per cent by the end of storage. An increase in acidity and water absorption index, a decrease in bulk density, TSS, total sugar, reducing sugar, non--carotene, fibre carbohydrate, protein, fat, energy, starch, iron, calcium, phosphorus and vitamin C were observed on storage. The mean score for overall acceptability in the organoleptic evaluation of prepared custard powders remained 8 and above even at end of the storage period. The total bacterial count in canistel fruit incorporated custard powder was 0.10 log CFU/ml, while for control custard powder it was 0.38 log CFU/ml by the end of storage period. Both fungal and yeast growth were absent in both treatments throughout the three month storage period. No insect infestation was observed in both the custard powders during the entire storage period. The cost of production of the control ice cream and canistel fruit incorporated probiotic ice cream were Rs. 55 and Rs. 65 respectively, and the cost of the control custard powder and canistel fruit incorporated custard powder were Rs. 60 and Rs. 70 respectively. The findings of this study suggest that canistel fruit is an excellent source for developing functional food products such as probiotic ice cream and custard powder. Both products demonstrated high acceptability, nutritional content, and stability during storage. Incorporating Lactobacillus acidophilus into the canistel fruit incorporated ice cream effectively preserved its probiotic viability. This research highlights the potential of canistel fruit as a valuable ingredient in the food industry, offering nutritional benefits and meeting the growing demand for functional foods.
Community Science
Canistel fruit
Pouteria Campechiana
640 / VIS/QU PG