The present invention relates to a process for preparation of spray dried custard apple powder.
The spray dried powder from custard apple is free of bitterness, discoloration and off-flavor, while used in chilled beverages and ice creams. The custard apple is a delicious fruit of the tropics, of considerable export value in the international fruit trade.
The fruit is relished for its sweet pulp with characteristic pleasant aroma. The fruit is highly perishable and cannot stay long after ripening. The ripe fruit after 1-2 days, dehisces exposing the pulp that alters its quality. In view of the short and sharp season of availability, there is tremendous need and potential to process this fruit. While attempting to process, the fruit pulp turns bitter, develops off-flavor and discoloration. No product is available in the market as spray dried powder of custard apple.
Accordingly, the present invention relates to a process for preparation of spray dried custard apple powder which comprises:
a) scooping of pulp from the mature ripe fruits,
b) separating the seeds from the pulp to get smooth pulp, mixing of the
pulp with 0.1% ascorbic acid (w/w), 5-8% skimmed milk powder, 5-
10% sugar candy, 4-8% maltodextrin, 1-3% tricalcium phosphate
and 1-3% honey,
c) filtering the above mix through a fine sieve to exclude grit cells, and
to make a slurry,
d) spray drying of the above slurry at an inlet temperature of 100-140°C
followed by an outlet temperature of 70-110°C involving a flow rate
of 40 -80 ml per minute to obtain a free flow custard apple powder,
free of bitterness and off-flavor.
In an embodiment of the process the spray dried powder obtained is of free flow nature, and bitter free in taste.
The process entails extraction of pulp from mature ripe fruits by scooping and the seeds are separated using a pulper. The pulp (50%), is supplemented with milk powder (7%), sugar candy (7%) and maltodextrin (5%), tricalcium phosphate (1%) and honey (2%), on the basis of pulp weight. The supplemented pulp is diluted with water to final total soluble solids of 38°Brix, and passed through fine sieve.
The entire feed material is then subjected to spray drying with an inlet temperature of 130°C that results in an outlet temperature of 100°C. The flow rate maintained at 70 ml per minute. The powder is collected and packed in airtight containers or sealed in unit laminated aluminum foil pouches.
The following examples are given by way of illustration of the present invention and its use for preparation of spray dried powder from custard apple, and therefore should not be construed to limit the scope of the present invention
EXAMPLE -1
Pulp obtained from the mature ripe custard apple fruits was subjected to the preparation of spray dried powder. Pulp at 50% strength, was supplemented with milk powder (7%), sugar candy (7%), maltodextrin (5%), tricalcium phosphate (1%) and honey (2%), after diluting to a total soluble solids of 38°Brix was subjected to spray drying at an inlet temperature of 130°C with an outlet temperature of 100°C with a flow rate of 70 ml per minute. The powder tasted good when used in chilled RTS beverages/ fruit based products.
EXAMPLE - 2
In this example, pulp from custard apple fruits procured from sub-tropical climate was subjected to spray drying. Other conditions were similar as in example 1. The powder was acceptable.
The novelty of the invention is as follows :
Novelty of the invention shrouds around conditioning the supplementation of the custard apple pulp and operating the spray dried equipment, eventually to result in a free flowing product, that is free of bitterness, off-flavor and discoloration, particularly whilst used for consumption in chilled liquid or semisolid forms. As such no product is available in the market.
The main advantages of the present invention are :
1. Spray dried powder serves to preserve custard apple fruits in dry form
of extended storage life.
2. The product can serve the needs of populations bereft of custard apple
production and in off-seasons.
3. The product is free from the problems of bitterness, development of off-
flavor and discoloration, very characteristic of custard apple when
processed.
4. No such product is available in the market.
5. The product in chilled beverage / ice cream form is pleasant to taste.

We claim :
1. A process for preparation of spray dried custard apple powder which comprises:
a) scooping of pulp from the mature ripe fruits,
b) separating the seeds from the pulp to get smooth pulp, mixing of the
pulp with 0.1% ascorbic acid (w/w), 5-8% skimmed milk powder, 5-
10% sugar candy, 4-8% maltodextrin, 1-3% tricalcium phosphate
and 1-3% honey,
c) filtering the above mix through a fine sieve to exclude grit cells, and
to make a slurry,
d) spray drying of the above slurry at an inlet temperature of 100-140°C
followed by an outlet temperature of 70-110°C involving a flow rate
of 40 -80 ml per minute to obtain a free flow custard apple powder,
free of bitterness and off-flavor.

2. A process as claimed in claims 1 and 2 wherein the spray dried powder
obtained is of free flow nature, and bitter free in taste.
3. A process for preparation of spray dried custard apple powder substantially as
herein described with reference to the examples accompanying this
specification.