Physico Chemical Characteristics of Sapota (Manilkhara achras) Juice

Sapota, Manilkara achras (Mill.) Fosberg (Syn: Achras zapota L.), is one of the most important tropical fruits belonging to the family sapotaceae. It is popularly known as chikku. Sapota is mainly valued for its sweet and delicious fruits. It is primarily used as dessert fruit. Sapota fruit is a good source of digestible sugar, which ranges from 12 to 20 per cent and it is virtually a treasure of minerals such as iron and calcium. In this chapter deals with the Sapota juice PKM 1, PKM 3, PKM 4, CO1, CO2, KALLIPATTI and KIRTIBARATHI physical and chemical characteristics are analysed, sapota fruits were collected form Horticultural College & Research Institute, Periyakulam, TNAU, Tamil Nadu, India. Ripened fruits were washed, peeled, destoned and sliced into small pieces. The sliced fruits were ground into pulp using mixie. For 50 gm of fresh pulp was used. The extracted sapota pulp in to juice was extracted through double fold muslin cloth. The juice filled in glass bottles were pasteurized at 82°C for 20 minutes, removed, cooled and stored at ambient temperature. Physical characteristics weight of fruit, weight of pulp, weight of seed and skin, juice yield and viscosity were analysed. The chemical characteristics Ph, TSS, Titratable acidity, total sugar, reducing sugar, ascorbic acid and moisture were analysed and presented. The variety of sapota fruit weight for fruit ranges from (70 to 105g), weight of pulp (57 to 90g), weight of seed and skin (12.51 to 14.25g) and recovery of juice (55 to 61%) were respectively. The sapota fruit recorded moisture content ranges from (71.55 to 77.21%), TSS (19.10 to 22.18° brix), acidity (0.20 to 0.36%), pH (5.5 to 5.7), reducing sugar (6.47 to 7.81%) and total sugar (13.01 to 15.60%) and ascorbic acid (12.86 to 16.20mg/100g).