- Home
- Recipes
- Information
-
Members
- Membership Application
- - - - - - - - - - - - - -
- Members Login
- Growers
- Media
-
Links
- Agencies
- Australian
- International
- Miscellaneous
- Marketing
- Nutrition
- Scientific
- - - - - - - - - - - - - -
- Submit a Link
- Contact Us
Custard Apple - The New Super Fruit Of The 21st Century - 16.0 Health Products
Article Index
- Custard Apple - The New Super Fruit Of The 21st Century
- 1.0 Health Trends - 2.0 Fruits And Health Benefits
- 3.0 Research Into The Health Benefits | 4.0 Scope Of The Review | 5.0 Historical/Ethno-Botanical Perspective | 6.0 Nutritional Composition
- 7.0 Bioactive Phytochemicals
- 8.0 Antioxidant Activity | 9.0 Effects On Cardio-Vascular Disease
- 10.0 Effects On Lipid Profiles
- 11.0 Anti-Obese Activity
- 12.0 Anti-Diabetic Properties
- 13.0 Effects On Blood Haemoglobin
- 14.0 Anti-Cancer Properties
- 15.0 Anti-Microbial/Viral/Fungal Activity
- 16.0 Health Products
- 17.0 Comparative Studies With Other Fruits
- References
- All Pages
Page 12 of 14
16.0 Health Products
Custard apple can be processed into a wide range of products from purees, cereal flakes to spray dried powder (Rajarathnam et al., 2003; Shashirekha, et al., 2008). The Australian custard apple industry has developed two commercial processing factories to produce frozen puree (Figure 10). We expect that processed products will have a higher concentration of bioactive chemicals than the fresh fruit. We suggest that custard apple could be promoted as a health product either as the fresh fruit, puree or dried product.
Figure 10. Processed custard apple puree which could be developed into a health product.