STUDIES ON PROCESSING OF SAPOTA FRUITS (Manilkara achras (Mill.) Fosberg)
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Date
2002
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University of Agricultural Science, Dharwad
Abstract
"The investigation entitled ""Studies on processing of sapota
(Manilkara achras (Mill.) Fosberg) fruits"" was carried out at the Kittur
Rani Channamma College of Horticulture, Arabhavi, University of
Agricultural Sciences, Dharwad during the year 2001-2002 with an
objective to standardize juice extraction techniques and preparation of
dehydrated slices.
The highest recovery of sapota juice (73.15 per cent) was obtained
by treating the pulp with 0.0075 per cent Pectinase-B enzyme for four
hours with better quality parameters viz., TSS 20.21 per cent, total
titrable acidity 0.258 per cent, reducing sugar 8.43 per cent, nonreducing
sugar 6.74 per cent, total sugar 15.39 per cent and nonenzymatic
browning (OD value) 0.219. The organoleptic scores (out of
5.00) for juice were 3.55 for colour and appearance, 3.38 for taste, 3.55
for flavour and 3.51 for over all acceptability. The organoleptically acceptable good quality dehydrated sapota
slices were obtained when the slices were pre-treated by steeping in 50°
Brix sugar syrup containing 0.1 per cent KMS and 0.5 per cent citric acid
for 12 hours. The organoleptic scores (out of 5.00) were 4.03 for colour
and appearance, 3.64 for taste, 4.00 for texture, 3.39 for flavour and
3.80 for overall acceptability. The recovery of dehydrated sapota slices
was 32.02 per cent with a dehydration ratio of 3.18 and final moisture
content of 13.66 per cent. The time required for drying of sapota slices
was 25.2 hours in electric cabinet drier, 27.6 hours in solar drier and
31.0 hours in sun drying. The sapota slices can be dried either in open
sun or in a solar drier to produce a better quality product readily
acceptable by the consumers."
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No. of references 96