Value Addition to Sapota Fruit
Nutritional qualities of dehydrated sapota
Divya, A. R., Manjunath, V., Usha Ravindra
Department of Agricultural Engineering, UAS, Bangalore-65
ABSTRCT
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
Divya, A. R., Manjunath, V., Usha Ravindra
Department of Agricultural Engineering, UAS, Bangalore-65
ABSTRCT
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