@article{MAKHILLJFT2005337956,
    title = {Processing of Sapota (Sapodilla): Powdering},
    journal = {Journal of Food Technology},
    volume = {3},
    number = {3},
    pages = {326-330},
    year = {2005},
    issn = {1684-8462},
    doi = {jftech.2005.326.330},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2005.326.330},
    author = {G.M. Ganjyal,M.A. Hanna and},
    keywords = {},
    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.}
    }