Record Details

VALUE ADDED PRODUCTS OF SAPOTA (Manilkara achras (Mill) Fosberg) cv KALIPATTI

KrishiKosh

View Archive Info
 
 
Field Value
 
Title VALUE ADDED PRODUCTS OF SAPOTA (Manilkara achras (Mill) Fosberg) cv KALIPATTI
 
Creator RELEKAR, PRADIP P.
 
Contributor NAIK, A.G.
 
Subject storage, sapota, sugar, productivity, fruits, acidity, research methods, soaking, vegetables, reducing sugars
 
Description Investigation on ‘Value added products of sapota
(Manilkara achras (Mill) Fosberg) cv Kalipatti’ was undertaken with
following objectives.
- To standardize different value added products of sapota cv Kalipatti
- To study the storage life of value added products of sapota cv
Kalipatti
- To study the quality attributes of the different value added products
of sapota cv Kalipatti
To achieve these objectives, five experiments were
conducted during the year 2008 and 2009. Sapota nectar with varying
levels of juice (20, 25 and 30%), TSS (15 and 18°B) and acidity (0.3%)
was prepared and evaluated for changes in chemical and sensory
qualities during storage at 0, 3 and 6 months of storage at room
temperature. The increase in TSS, reducing sugar, total sugar and pH
with decrease in titratable acidity was noticed irrespective of
treatments during storage. As the juice content increased to 30 per
cent in the nectar with 15 or 18°B TSS, the nectar had the higher
values of reducing sugar. The nectar recipes with higher TSS and juice
content exhibited higher levels of total sugar than those with low TSS
and juice level. The nectar recipe with 25 per cent juice + 18°B TSS
had the highest overall acceptability and remained at par with T2 i.e.
20 per cent juice + 18°B TSS. A decline in acceptability of nectar in
terms of colour, flavour, texture and taste was observed during entire
period of storage.
In the second experiment, sapota squash was prepared
with different levels of juice (25, 30 and 35%), TSS (45 and 50°B) and
acidity (1.0 %). Qualitative changes exhibited the increasing trend in
TSS, reducing sugar, total sugar and pH with decline in acidity of
squash during the storage period of six months. The squash recipes
with 50°B TSS maintained initially recorded higher levels of TSS,
reducing sugar and total sugar than those with 45°B TSS. Except
texture, the acceptability of all sensory parameters like colour,
flavour, texture and taste of squash was declined significantly during
storage period of six months. Sapota squash with 30 per cent juice
and 50°B TSS (T4) recorded the highest sensory score for flavour and
taste. Increasing the juice level beyond 30 per cent declined the
flavour acceptability of the squash. As per the sensory evaluation for
overall acceptability, the squash prepared with 30 per cent juice,
50°B TSS and 1.0 per cent acidity was most acceptable, but remained
at par with the squash recipe of 25 per cent juice + 50°B TSS + 1.0 per
cent acidity. The cost of production of sapota squash increased as the
juice and TSS level in the squash increased with corresponding
decline in net profit as well as B: C ratio.
An experiment was conducted with a view to determine
the optimum sugar syrup concentration for osmodehydration and
quality evaluation of osmotically dehydrated sapota slices. The ripe
sapota fruits of Kalipatti cultivar were peeled, cut into slices and
subjected to osmosis for 20 hours in 40, 50, 60 and 70°B sugar syrup
along with 0.2 per cent citric acid and 0.1 per cent KMS, followed by
draining and drying at 60°C in cabinet dryer. The weight loss of
sapota slices due to syruping increased significantly with increasing
concentration of sugar solution. Significantly highest product
recovery based on both fresh fruit and prepared slices with lowest
dehydration ratio was observed in steeping treatment with 70°B
sugar syrup. There was significant increase in moisture, reducing
sugar and pH level, on the contrary acidity, TSS and total sugars
declined during storage. The product from steeping treatment with
70°B syrup showed lowest moisture, acidity and reducing sugar; and
highest pH and total sugar, but remained at par with product from
60°B steeping treatment. The product prepared by steeping
treatment with 70°B syrup (T4) was most acceptable scoring 7.86
points which was at par with the product from T3 i.e. steeping in 60°B
syrup with 7.62 points for overall acceptability. The acceptability in
respect of all these sensory parameters declined continuously
throughout the storage period of six months. The product prepared
by using 60°B syrup was cheaper than that prepared by steeping in
70°B syrup.
The comparative studies on compositional changes in
sapota jam and other related products such as sapota butter, sapota
cheese and sapota jelly revealed that there was increase in the level
of pH, reducing and total sugar with decrease in acidity content
during storage. However, no change in moisture and TSS content was
observed during the storage period of six months. Among the
products, sapota jelly recorded significantly highest acidity, reducing
sugar and total sugar content with lowest pH level. All the sensory
parameters except colour and texture declined significantly during
storage period of six months. The product, sapota jelly recorded
highest sensory score for flavour and taste, but remained at par with
sapota butter, whereas sapota jelly and sapota cheese scored equally
good marks for textural quality of the product. Based on the overall
acceptability, sapota jelly was the most acceptable, but costliest
product as compared to sapota jam and other innovative products.
A study was conducted to explore the possibility of
utilization of sapota pulp residue for the preparation of value added
products such as sapota powder and Instant Sapota Milkshake Mix.
The pulp residue left after juice extraction was dried, ground and
then sieved through 150 mesh sieve to prepare fine sapota pulp
residue powder. It was further mixed with powdered sugar in the
proportion of 8: 10 to prepare Instant Sapota Milkshake Mix.
Moisture and pH level in the residue products increased with decline
in acidity, reducing and total sugar content during storage period of
six months. Higher levels of moisture, acidity and reducing sugar
were observed in sapota powder than ISMM; however, TSS, pH and
total sugar content were maximum in ISMM. The sensory score for
colour, flavour and taste of pulp residue products remained
unchanged while texture acceptability of sapota powder and ISMM
declined during storage period of six months. Milkshake prepared
using ISMM recorded maximum sensory score for overall
acceptability. In storage, overall acceptability of powder and ISMM
declined significantly after six months of storage. The sapota pulp
residue could be utilized successfully for the preparation of Instant
Sapota Milkshake Mix for higher net profit.
 
Date 2016-03-19T11:54:42Z
2016-03-19T11:54:42Z
2010-04
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/65305
 
Language en
 
Format application/pdf
 
Publisher Navsari Agricultural University, Navsari