Waste Utilization of Sapota for Value Addition

Abstract

The present investigation was conducted at the ASPEE College of Horticulture and Forestry Navsari, Gujarat 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 (ISMM). The pulp residue left after juice extraction was ied, ground and then sieved through 150 mesh sieve to prepare fine sapota pulp residue powder. It was further mixed with powdered sugar 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.