Physico-chemical attributes of ready-to-use flavoured sapota powder

Sapota (Manilkara achras (Mill.) Fosberg) is a tropical evergreen fruit-bearing tree belongs to the family of Sapotaceae. It is a highly perishable due to climacteric nature of fruit. While, the India is largest producer in the world, which create the demand for effective and efficiently value addition for utilization of sapota production during seasonal market glut. The dehydration of sapota brings best scope to utilize its nutritional as well as sensory attributes. The dehydrated sapota powder could be use in the preparation of ice-cream, pastries, cakes and Ready- to-use shake powder. The overlook of marketed food product preferred in the flavour of cocoa and coffee by consumer. Therefore the novel product prepared with standardization of blending of cocoa and coffee brings huge scope due to its flavour and high nutritional value. A cocoa product contains a combination of sugars and fats which can produce a positive psy-chological effect during and after consumption. Coffee also contains the monoamine oxidase inhibitors â-carboline and harmane, which may contribute to itspsychoactivity, like cocoa. By blending cocoa and coffee flavour in Sapota, there may be chance to produce unique flavour for making Sapota powder more effective. This could be advantageous for farmers and producer to get higher returns and delicious healthy ready-to-use food product for consumer.