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Development of Value added Products from Sapota ( Manilkara Achrus ) Blended with Jackfruit and Avocado


Affiliations
1 Department of Horticulture, University of Agricultural Sciences, G.K.V.K. Bengaluru Karnataka, India
     

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The present investigation on sapota blended with jackfruit and avocado for value addition was carried out at the Division of Horticulture, University of Agricultural Sciences, GKVK, Bangalore during 2007-08. The sapota blended with jackfruit and avocado nectar containing 20 per cent juice, 0.30 per cent citric acid and 200 Brix was found to be acceptable with good organoleptic scores for appearance (3.75), aroma and flavour (3.70), taste (4.20) and overall acceptability (3.67). Sapota blended with jackfruit and avocado squash containing 30 per cent juice, 1.00 per cent citric acid and 500 Brix was found to be acceptable with good organoleptic scores for appearance (4.16), aroma and flavour (3.98), taste (3.92) and overall acceptability (3.75).Sapota blended with jackfruit and avocado syrup containing 50 per cent juice, 1.50 per cent citric acid and 700 Brix was found to be acceptable with good organoleptic scores for appearance (3.71), aroma and flavour (3.91) and taste (4.40), overall acceptability (3.96).

Keywords

Value Added Products, Squash, Overall Acceptability
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  • Development of Value added Products from Sapota ( Manilkara Achrus ) Blended with Jackfruit and Avocado

Abstract Views: 493  |  PDF Views: 0

Authors

Manjunath Totad
Department of Horticulture, University of Agricultural Sciences, G.K.V.K. Bengaluru Karnataka, India

Abstract


The present investigation on sapota blended with jackfruit and avocado for value addition was carried out at the Division of Horticulture, University of Agricultural Sciences, GKVK, Bangalore during 2007-08. The sapota blended with jackfruit and avocado nectar containing 20 per cent juice, 0.30 per cent citric acid and 200 Brix was found to be acceptable with good organoleptic scores for appearance (3.75), aroma and flavour (3.70), taste (4.20) and overall acceptability (3.67). Sapota blended with jackfruit and avocado squash containing 30 per cent juice, 1.00 per cent citric acid and 500 Brix was found to be acceptable with good organoleptic scores for appearance (4.16), aroma and flavour (3.98), taste (3.92) and overall acceptability (3.75).Sapota blended with jackfruit and avocado syrup containing 50 per cent juice, 1.50 per cent citric acid and 700 Brix was found to be acceptable with good organoleptic scores for appearance (3.71), aroma and flavour (3.91) and taste (4.40), overall acceptability (3.96).

Keywords


Value Added Products, Squash, Overall Acceptability