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Preparation of Jelly and Chutney from Sapota (achras Zapota)

T Ahmed
Production Manager
Ajimoto Bangladesh Ltd.

MA Hossain
SSO
WMMD, BRRI, Gazipur 1701

MA Sayed
Lecturer,
Dept. of Agricultural Engineering, Exim Bank Agricultural University, Bangladesh (EBAUB), Chapai Nawabgonj.

S Wasit
Production Manager
Pran Food Ltd.

M Hossain
BARI, Gazipur 1701

Abstract/ Executive Summary:

The study was carried out to develop sapota based different processed products like jelly and chutney and assess its prospect in marketability during 2011-2012. The analyzed showed moisture 70.07%, ascorbic acid 8.90 mg/100g, pH 5.10, total soluble solid (TSS) 19.4% and total sugar 16.07%. These analyses were evaluated in every month and no special change of ingredients was found during two months of storage. But, a little change was observed after three months. Two types of products (jelly and chutney) each with three different formulations (50%, 75% and 100% pulp of the standard formula) were prepared. A taste panel consisting of 10 panelists studied the acceptability of the samples. The consumers’ preferences were measured by statistical analysis. Among the samples jelly made by 100% pulp (sample A₁) and chutney made by 50% pulp (sample B₃) of the standard formula were selected as the best product by the panelists.

Keywords: Sapota, jelly and chutney, statistical analysis

Location: Department of Food Technology and Rural Industries of Bangladesh Agricultural University, Mymensingh

Start Date: 00-00-2011

End Date: 00-00-2012

Program Area: Postharvest and Agro-processing

Commodity: Jelly

Objectives:

To analyze the proximate composition of sapota and process sapota as jelly and chutney
To assess the shelf life and acceptability of sapota jelly and chutney.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries of Bangladesh Agricultural University, Mymensingh during the year 2011-2012. Fruits (Achras zapota) of uniform colour, size and shape were collected from local market. Diseased and damaged ones were discarded. The major ingredients are sugar, citric acid, pectin and sodium benzoate were used from the laboratory for the preparation of products.

Source of Information: International Journal of Bio Research 16(1):2014, 7-14.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In Bangladesh, sapota is produced indigenously; no special care was taken for this fruit. By this research it was found that, a good quality value added product could be produced from this indigenous fruits. Sapota jelly and chutney each with three different formulations (50%, 75% and 100% pulp of the standard formula) were prepared. Among the samples jelly made by 100% pulp (sample A₁) and chutney made by 50% pulp (sample B₃) of the standard formula were selected as the best sample by the panelists. The shelf life of jelly and chutney were not more than 2 and 3 months, respectively. This study indicates a bright prospect of processing of sapota products as commercial value. Further investigation is necessary to study the shelf life and economic aspects of the products before going to commercial production.

Knowledge Management: Journal