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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 3
First page : (187) Last page : (192)
Article doi: http://dx.doi.org/10.18782/2320-7051.2784

Standarditation of Sapota Juice Concentrate and Its Quality Characteristics

M. Baskar*, T. Padmini1, S. Kanchana2, M. Anandhan3 and M. Sundar4
*Senior Research Fellow & 1Professor and Head, Dept. of Food Science and Nutrition, 2Former Professor and Head, Department of Apparel Designing and Fashion Technology, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai - 625 104.
3Professor (Horticulture), Regional Research Station, Paiyur, Kaveripattinam, Krishnagiri
4Professor (Microbiology), Department of Soil Science & Agricultural Chemistry, Anbil Dharmalingam Agricultural College & Research Institute, Navalur Kuttappattu, Tiruchirappalli
*Corresponding Author E-mail: baskar.fsn@gmail.com
Received: 1.04.2017  |  Revised: 11.04.2017   |  Accepted: 12.04.2017  


In the present study, an attempt was made to study on Optimizing processing and preservation techniques of sapota juice from the selected three varieties PKM 1, PKM 4 and Kirtibarthi were chosen for further study and to develop value added products from the selected varieties. Based on the juice yield, sensory quality and fruit seasonal availability the three varieties were chosen.  The value added products from these varieties were developed based on clarification and concentration. The sapota pulp of the above sapota varieties were processed into clarified juice and juice concentrate. Sapota juice concentrate pH values were less change are seen in LDPE (P1) compared to other two packaging materials. The acidity of the concentrate showed slow increase through stored at low temperature. No change in TSS was seen in during storage of 3 months, which could be due to storage at low temp. The per cent total sugar and reducing sugar, PKM 1 had comparatively higher values of total sugar and reducing sugar. A small loss in ascorbic acid was observed in the varieties during storage. On storage there was appreciable increase in bacteria, fungi and yeast despite low temperature storage. Taste and flavor was best in PKM 1 LDPE packaging was found to perform better than other two packaging in retaining the goodness of the juice.

Key words: Variety, Packaging, Processing, Temperature, Juice.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Baskar, M., Padmini, T., Kanchana, S., Anandhan, M. and Sundar, M., Standarditation of Sapota Juice Concentrate and Its Quality Characteristics, Int. J. Pure App. Biosci.5(3): 187-192 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2784