Vol. 10, Issue 12 (2021)

Author(s):
Bharai RB, Dev Raj, Mayani JM, Patel NV and Naik PR

Abstract:
The experiment was conducted to developed a methodology to standardize the process for preparation of sapota juice, and to study the storage stability of the sapota juice. The sapota juice was prepared using twelve treatment combinations comprised of three levels of pectinase enzyme treatment [Pectinase @ 0.05% (P₁), Pectinase @ 0.10% (P₂), Pectinase @ 0.15% (P₃) and four levels of treatment time [1 hour (T₁), 2 hours (T₂), 3 hours (T₃) and 4 hours (T₄)]. The results of investigation indicated that sapota juice extracted by treating sapota pieces with 0.15 per cent pectinase for 1 hour juice observed to have higher juice clarity, minimum sedimentation and remained shelf stable on the basis of sensory quality upto six months storage when packed in 200ml glass bottles and heat processed at 95 ±1°C in boiling water for 30 minutes followed by cooling and storage. The cost of production per 200 ml bottle of sapota juice worked out Rs. 94.37. Thus, prepared juice can commercially be explored by food processing industry to ensure better returns to growers, processors and consumers as well.