STANDARDIZATION OF PROCESSING TECHNOLOGY FOR SAPOTA [Manilkara achras (Mill) Fosberg] FRUITS
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Date
2003
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD
Abstract
"An investigation was carried out to standardize the protocol for
preparation of dehydrated sapota slices and recipe for preparation of sapota
RTS from drained sapota syrup at the Department of Post-harvest Technology,
Kittur Rani Channamma College of Horticulture, Arabhavi during the year
2002-2003.
The dehydrated sapota slices (without skin) obtained from pre-treatment
of steeping in 70°B syrup containing 0.2 per cent KMS +1.0 per""cent citric acid
for 12 hours received better organoleptic scores for colour and appearance
(4.50), texture (4.32), taste (4.44) and overall acceptability (4.37) followed by the
same treatment with 60°B syrup. Maximum recovery (34.78%) and total sugar
content (65.38%) of dehydrated sapota slices were recorded in treatment of
sapota slices (without skin) steeped in 70°B sugar containing 0.2 per cent KMS
+ 1.0 per cent citric acid for 12 hours. The time required for drying was highest
(30.76 hours) in this treatment while it was minimum in (24.53 hours) in
control (with skin). Among the different methods of drying, the highest recovery of dehydrated
slices (31.69%), minimum time for dehydration (23.32 hours) and least OD
value for non-enz>^matic browning (0.167) were obsen^ed in electric di^ang as
compared to 30.06 per cent, 32.40 hours, 0.232 OD value, respectively in sun
drying. However, sun dried slices were found to have better organoleptic scores
for all the parameters (4.02 for colour and appearance, 4.03 for texture, 4.12 for
taste, 4.10 for overall acceptability).
The organoleptic evaluation of different recipes of RTS prepared from
drained sapota S3a-up revealed that the sapota sj^rup adjusted to 12oB was
acceptable with scores of 4.63 for colour and appearance, 4.79 for taste, 4.56
for flavour and 4.25 for overall acceptability."
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No. of references 99