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