Sapota (Manilkara achras (mill.) syrup blended with jackfruit and avocado

The present investigation on Sapota blended with jackfruit and avocado for value addition was carried out at the Division of Horticulture, University of Agricultural Sciences, GKVK, Bangalore during 2007–08. The Sapota blended with jackfruit and avocado syrup containing 50 per cent juice, 1.50 per cent citric acid and 70° Brix was found to be acceptable with good organoleptic scores for appearance (3.71), aroma and flavour (3.91) and taste (4.40), overall acceptability (3.96). Maximum reduction of acidity was noticed in treatment of S₂T₂. and Maximum increase in total sugars level was noticed S₂T₂ (50% pulp, 70°B) which recorded about 62.94–64.10 syrup.