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Plant Science Today (PST)

Research Articles

Vol. 13 No. sp5 (2026): Recent Advances in Agriculture

Development and storage stability of custard apple (Annona squamosa L.) and banana instant beverage mix: Physicochemical, sensory and microbial quality evaluation

DOI
https://doi.org/10.14719/pst.15804
Submitted
2 June 2026
Published
01-09-2026

Abstract

Custard apple (Annona squamosa L.) is a highly nutritious yet underutilised fruit owing to its seasonal availability and short postharvest life. The present study aimed to develop a shelf-stable instant ready-to-serve (RTS) beverage mix using spray-dried custard apple powder and banana powder and to evaluate its physicochemical, sensory, microbial and economic characteristics during ambient storage. Six formulations containing varying proportions of custard apple powder (5.0–17.5 %) and banana powder (15.0–2.5 %) were prepared, packed in aluminium (Al) pouches and stored under ambient conditions for 90 days. The formulations were analysed at monthly intervals for moisture content, water activity, proximate composition, sugar profile, sensory attributes, microbial quality and economic feasibility. Storage resulted in a gradual increase in moisture content, water activity, reducing sugars and total sugars, whereas carbohydrate, protein, fat, ash and non-reducing sugar contents decreased slightly over time. Significant differences (p ≤ 0.01) were observed among formulations for both physicochemical and sensory characteristics. The formulation containing 10 % custard apple powder and 10 % banana powder (T3) exhibited the most desirable quality attributes, with superior colour and appearance, mouthfeel, taste and overall acceptability throughout storage. Furthermore, no bacterial or fungal growth was detected in any treatment during the 90 days storage period, indicating excellent microbiological stability. Although the formulation containing 5 % custard apple powder and 15 % banana powder generated the highest economic returns, the 10 : 10 blend demonstrated the best balance between nutritional quality, sensory acceptability and storage stability. Overall, the findings demonstrate that spray-dried custard apple powder can be successfully utilised in the development of a shelf-stable instant RTS beverage mix, offering a promising value-addition strategy for the commercial utilisation of custard apple fruits.

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