STANDARDIZATION OF PROCESSING TECHNOLOGY FOR SAPOTA [Manilkara achras (Mill) Fosberg] FRUITS
dc.contributor.advisor | Rokhade, A K | |
dc.contributor.author | Kotimani, Shashikant | |
dc.date.accessioned | 2019-07-09T05:13:36Z | |
dc.date.available | 2019-07-09T05:13:36Z | |
dc.date.issued | 2003 | |
dc.description.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." | en_US |
dc.identifier.citation | No. of references 99 | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810113344 | |
dc.keywords | STANDARDIZATION OF PROCESSING TECHNOLOGY FOR SAPOTA [Manilkara achras (Mill) Fosberg] FRUITS | en_US |
dc.language.iso | en | en_US |
dc.pages | 141 | en_US |
dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD | en_US |
dc.research.problem | STANDARDIZATION OF PROCESSING TECHNOLOGY FOR SAPOTA [Manilkara achras (Mill) Fosberg] FRUITS | en_US |
dc.sub | Post Harvest Technology | en_US |
dc.subject | null | en_US |
dc.theme | STANDARDIZATION OF PROCESSING TECHNOLOGY FOR SAPOTA [Manilkara achras (Mill) Fosberg] FRUITS | en_US |
dc.these.type | M.Sc | en_US |
dc.title | STANDARDIZATION OF PROCESSING TECHNOLOGY FOR SAPOTA [Manilkara achras (Mill) Fosberg] FRUITS | en_US |
dc.type | Thesis | en_US |