Maya T
Value Addition in Sapota(Manilkara Achras(Mill.) Fosberg - Vellanikkara Department of Processing Technology,College of Horticulture 2004
A study on "Value addition in sapota [Manilkara achras (Mill.) Fosberg]
was conducted with an objective to develop appropriate production technology for
instant sapota-milk beverage powder and bottled ready-to-drink sapota-milk beverage.
Technology for spray, roller and cabinet dried sapota-milk beverage
powder was standardised in the drying experiments. Spray drying beverage mix
containing I: 1 ratio of fruit and milk solids at an inlet air temperature of 185°C
keeping the outlet at 90°C gave the best quality beverage powder, with superior
physico-chemical and organoleptic qualities. The product was very hygroscopic with
31.3 per cent ERR, hence requiring stringent packaging. However, metallised low
density polyethylene packs and nitrogen flushing assured a shelf-life of four months
for the beverage powder under ambient conditions.
To make one glass pleasantly flavoured fruit-milk drink, 30 g beverage
powder has to be mixed well with chilled water and for a thicker shake mixerlblender
can be used. Cost of production per 30 g was worked out to be Rs.3.50. The beverage
powder when put for market response study showed a wider preference even with Rs.6
per 30 g.
Technology for bottled ready-to-drink sapota-milk beverage with 200Brix
containing 40 per cent sapota and 20 per cent skim milk was standardised in the
present study. The bottles when pasteurized at 85°C for 30 minutes possessed a good
shelf-life of four months under refrigerated condition. The cost per bottle was worked
out to be Rs.4.50 and almost 90 per cent consumers were found quite ready to buy the
product even at a price of Rs.l 0 per bottle.
The "natural" value added products developed here offers a great potential
for industrial processing, thus ensuring price stability for sapota fruits and better
returns to farmers. The sapota-milk beverage powder can be successfully produced in
conventional milk drying plants in India without any additional investment and this
natural product, with delicate sapota flavour is sure to command a better domestic as
well as export market. As the pasteurized bottled sapota-milk beverage is very close to
the fresh product unlike UHT treated beverages, it will also have a good market
positioning. However, the difficulty met is to handle the bottles under cold chain.
Therefore it is confirmed that these natural, highly nutritious beverage formulations,
without any addition of synthetic flavour or colour, will be a promise for tomorrow's
health conscious consumers.
631.56 / MAY/VA
Value Addition in Sapota(Manilkara Achras(Mill.) Fosberg - Vellanikkara Department of Processing Technology,College of Horticulture 2004
A study on "Value addition in sapota [Manilkara achras (Mill.) Fosberg]
was conducted with an objective to develop appropriate production technology for
instant sapota-milk beverage powder and bottled ready-to-drink sapota-milk beverage.
Technology for spray, roller and cabinet dried sapota-milk beverage
powder was standardised in the drying experiments. Spray drying beverage mix
containing I: 1 ratio of fruit and milk solids at an inlet air temperature of 185°C
keeping the outlet at 90°C gave the best quality beverage powder, with superior
physico-chemical and organoleptic qualities. The product was very hygroscopic with
31.3 per cent ERR, hence requiring stringent packaging. However, metallised low
density polyethylene packs and nitrogen flushing assured a shelf-life of four months
for the beverage powder under ambient conditions.
To make one glass pleasantly flavoured fruit-milk drink, 30 g beverage
powder has to be mixed well with chilled water and for a thicker shake mixerlblender
can be used. Cost of production per 30 g was worked out to be Rs.3.50. The beverage
powder when put for market response study showed a wider preference even with Rs.6
per 30 g.
Technology for bottled ready-to-drink sapota-milk beverage with 200Brix
containing 40 per cent sapota and 20 per cent skim milk was standardised in the
present study. The bottles when pasteurized at 85°C for 30 minutes possessed a good
shelf-life of four months under refrigerated condition. The cost per bottle was worked
out to be Rs.4.50 and almost 90 per cent consumers were found quite ready to buy the
product even at a price of Rs.l 0 per bottle.
The "natural" value added products developed here offers a great potential
for industrial processing, thus ensuring price stability for sapota fruits and better
returns to farmers. The sapota-milk beverage powder can be successfully produced in
conventional milk drying plants in India without any additional investment and this
natural product, with delicate sapota flavour is sure to command a better domestic as
well as export market. As the pasteurized bottled sapota-milk beverage is very close to
the fresh product unlike UHT treated beverages, it will also have a good market
positioning. However, the difficulty met is to handle the bottles under cold chain.
Therefore it is confirmed that these natural, highly nutritious beverage formulations,
without any addition of synthetic flavour or colour, will be a promise for tomorrow's
health conscious consumers.
631.56 / MAY/VA