Vol. 5 (1) : January-February 2014 issue
Green Farming Vol. 5 (1) : 143-145 (January-February, 2014)
Sapota (Manilkara achrus) nectar and squash blended with jackfruit and avocado
MANJUNATH TOTAD1*, B.M. RAMAKRISHNA2 and K.N. SREENIVAS3
Department of Horticulture, University of Agricultural Sciences, GKVK Campus, Bangalore - 560 065 (Karnataka)
Designation : 1Ph.D. Scholar *(manjubtotad@rediffmail.com), 2,3Associate Professor
Subject : Horticulture (Spices, Ornamental & Plantation Crops, Floriculture and Landscape Architecture etc.)
Paper No. : Comb. of P-1185 & 1186
Total Pages : 3
Received : 08 November 2013
Revised accepted : 16 December 2013
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Citation :
MANJUNATH TOTAD, B.M. RAMAKRISHNA and K.N. SREENIVAS. 2014. Sapota (Manilkara achrus) nectar and squash blended with jackfruit and avocado. Green Farming Vol. 5 (1) : 143-145 (January-February, 2014)
ABSTRACT
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 nectar containing 20 per cent juice, 0.30 per cent citric acid and 200 Brix was found to be acceptable with good organoleptic scores for appearance (3.75), aroma and flavour (3.70), taste (4.20) and overall acceptability (3.67). Sapota blended with jackfruit and avocado squash containing 30 per cent juice, 1.00 per cent citric acid and 500 Brix was found to be acceptable with good organoleptic scores for appearance (4.16), aroma and flavour (3.98), taste (3.92) and overall acceptability (3.75).
Key words :
Citric acid, Jackfruit, Nectar & squash, Organoleptic scores, Sapota, Sugars, TSS.
