Studies on standardization of sapota (Manilkara achras) juice powder on the basis of chemical changes during storage

The experiment was conducted at the Department of Post Harvest Management of Fruit, Vegetable and Flower Crops, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli to standardize the chemical parameters of sapota (Cv. Kalipatti) juice powder during storage. All the chemical parameters viz. titratable acidity, ascorbic acid, reducing and total sugars decreased with increase in the maltodextrin levels except pH and TSS of the spray dried sapota powder. Based on the overall acceptability, the addition of maltodextrin @ 10 or 15 per cent is superior and recommended for the preparation of high quality spray dried sapota juice powder.