Journal of Food Technology

Year: 2005
Volume: 3
Issue: 3
Page No. 326 - 330

Processing of Sapota (Sapodilla): Powdering

Authors : G.M. Ganjyal , M.A. Hanna and D.S.K. Devadattam

Abstract: Sapota (Achras Zapota), a tropical fruit, was processed into a value-added powder and evaluated for use in traditional Indian recipes. Fruits of sapota (cv, kalipatti) were halved, quartered, or sliced 5 mm thick dried at 55, 60, 65 and 70?C in convection and vacuum ovens; then ground to pass through a 105? sieve. Total soluble solids, acidity, ascorbic acid and overall quality were highest when dried at 65?C. The powder was incorporated, at 20% by weight, into five traditional Indian recipes. Sapota’s natural color, aroma and flavor were retained. The best overall results were obtained in coconut burfi, banana milk shake and banana shikarani.

How to cite this article:

G.M. Ganjyal , M.A. Hanna and D.S.K. Devadattam , 2005. Processing of Sapota (Sapodilla): Powdering . Journal of Food Technology, 3: 326-330.

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