Divya, A. R., Manjunath, V., Usha Ravindra
Department of Agricultural Engineering, UAS, Bangalore-65
To standardize a recipe for the preparation of sapota candy, the fruit was steeped in three different combinations of sugar syrup concentrations (20/30/400Brix, 30/40/500Brix and 40/50/600Brix) for osmotic concentration. The osmosed sapota slices were then dried at two different temperatures 55 and 600C. It was observed that candy product processed in sugar syrup combination of (30/40/500Brix) and dried at 600C was found to be best among the prepared six products by organoleptic evaluation. Then the best one product was packed in three different packages namely MMPE pouches; PP pouches and polyethylene were stored for 90 days at ambient and refrigerated condition. During storage of candy, samples were analyzed at monthly intervals for biochemical, microbial and organoleptic qualities. At the end of storage the candy stored in MMPE pouches were have shelf stable for atleast three months.
India is uniquely placed to produce almost all types of fruits due to its wide range of agro-climatic conditions. India is the second largest producer of fruits next to Brazil. Fruits play an important role as protective foods in the balanced diet of human beings by supplying vital nutrients and vitamins. Sapota (Achras Zapota L.), is one of the important tropical fruits of India, although it is native of South America, has been cultivated in most tropical countries. When the fruit ripes, the flesh is soft, pulpy and granular with sweet and delicious taste. It is also known as chiku, zapota, sapota plum, sapodilla, prickly pear and it belongs to the family Sapotaceae. In India sapota is cultivated in 64,400 ha and production is 8, 03,000 tones. Karnataka, it is grown over an area of about 25,682 ha with a production of 2, 53,854 tones (Anon., 2000). The important cultivars of sapota grown in an area of different parts of India are Kalipatti, Cricket Ball, Calcutta Round, Baramasi, Dwarpudi, Pala, Ova, DHS-1, DHS-2, CO-1 and CO-2. Generally sapotas are consumed as a table fruit also used for jams, beverages and other such products. Sapota fruits provide 73 K cal and 15.5 g total carbohydrate, 8.2 g of dietary fiber, 0.6 g of proteins and vitamins and minerals (Lakshminarayana, 1980). MATERIAL AND METHODS
Methodology of preparing sapota candy:
Processing steps were explained using one combination i.e., 40/50/600Brix sugar syrup concentration. Well matured ripe, deseeded and sliced fruits were immersed in 400Brix sugar syrup 450 g sugar in 750 ml water and the contents were heated to 800C and held for 10 minutes. The temperature was then reduced and held at 500C for 10 minutes. The preservative critic acid was added @ 0.5 per cent of fruit weight and the contents were cooled and held for 24 hours under room temperatures. The solid to sugar syrup ratio was maintained at 1:3 on weight basis. An Erma Hand Refractometer (Make: Erma optical works Ltd., Tokyo, Japan) was used to ascertain the strength of the syrup. The slices were then removed from the syrup and the syrup concentration was increased to 500Brix syrup and kept for 24 hours under room temperature. Again the slices were separated from the syrup, concentration of the syrup was increased to 600Brix by addition sugar and the syrup was heated to 800C for 10 minutes and cooled. The osmosed slices were transferred into 600Brix syrup and kept for 24 hours at room temperature. At the end of third day, the syrup was drained off and the osmosed sapota slices were dried at 600C in a convective tray dryer (Make: Scientek services, Bangalore, India) in a single layer thickness to a storable moisture content of 5 per cent. Roughly, 0.5 kg of candy could be obtained from a kilogram of fresh sliced fruits which was packaged and stored at ambient or refrigerated conditions. Throughout the candy preparation same commercial brand of sugar was...