TY  - JOUR
T1  - Processing of Sapota (Sapodilla): Powdering
AU - , G.M. Ganjyal AU - , M.A. Hanna AU - , D.S.K. Devadattam 
JO  - Journal of Food Technology
VL  - 3
IS  - 3
SP  - 326
EP  - 330
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.326.330
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.326.330
KW  - 
AB  - 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.
ER  -