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Preparation of Jelly and Chutney from Sapota Achras Zapota

T Ahmed
Production Manager, Ajimoto Bangladesh Ltd. and Pran Food Ltd.

MA Hossain
SSO, Bangladesh Rice Research Institute, Gazipur 1701

A Sayed
Lecturer, Dept. of Agricultural Engineering, Exim Bank Agricultural University, Chapainawabgonj

S Wasit
Production Manager, Ajimoto Bangladesh Ltd. and Pran Food Ltd.

M Hossain
SO, Bangladesh Agricultural Research Institute, 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, Achras zapota, Jelly, Chutney, Pulp, Sugar

Location: In the laboratory of the 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: Sapota, Jelly

Objectives:

The objectives of this study were to analyze the proximate composition of sapota and process sapota as jelly and chutney and 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. Extraction of sapota pulp The fully ripe healthy and fresh fruits were washed thoroughly with potable water to remove any adhering extraneous matter (adhering soil and dust particles) and then washed with distilled water. The outer skins of the ripened fruits were removed manually with the help of stainless steel knife without damaging the inner part of the fruit. Seeds and core were separated and blended by machine. The pulp was then obtained and preserved into refrigerator. Formulation of Experiment The Jelly and chutney prepared from selected fruits with different formulation were coded as: Jelly A, B, C. and chutney A, B, C, respectively. The formulation of sapota Jelly products and chutney products were shown in Table 1. Retaining all the ingredients same and using the different percentage of sapota pulp, 3 different samples were prepared. A1 was presented by 100% pulp, A2 was presented by 75% pulp and A3 was presented by 50% pulp. Chemical analysis of sapota pulp The moisture content, Total Soluble Solids (TSS), acidity and ascorbic acid content of sapota fruit before and after dehydration were determined. TSS were determined as the method described by Rangana (2003) and expressed in terms of oBrix. Association of Official Analytical Chemists (AOAC, 2000) method was used for determining moisture in sapota products where the temperature was maintained at 100-150^OC for 24 hours. Drying temperature was reduced because fruit sugar are mainly fructose which might be decomposed to great extent when heated to 100^OC and may give an unrealistic of moisture content. Sugar content of the samples was determined according to the method of Lane and Eynon (1923). The acidity was determined by titration using standard sodium hydroxide solution and expressed as anhydrous citric acid and pH was measured by a pH meter (Covenim, 1984). The ascorbic acid content in the products was estimated by titrimetic method summarized by Rangana (2003) using 2-6, dichlorophenol endophenol dye and sugar by Lane and Eynon (1923) method. AOAC (2000) method was used to determine the ash content of the products. Storage studies Processed sapota jelly and chutney was stored at ambient temperature (27^OC to 34^OC) for a period of 4 months and quality parameters were assessed. During storage the changes in TSS, acidity, pH, color, flavor, texture and vitamin C and visual fungal growth were observed. The analyses of the parameters were done according to standard analytical methods summarized by AOAC (2003) and Rangana (2003). Method of sapota jelly preparation The amount of about 400 gm of sapota pulp were used for the jelly processing. The pulp was homogenized in a blender with fruit pulp/water proportion of 40:60 (w/v). The amount of added sucrose is dependent on the fruit soluble solids. Since the fruit had 11° Brix, a proportion of 56% sucrose was added (CETEC, 1985). The sucrose was divided into three equal parts: the first part was added to the crushed pulp. Then, water was added until soluble solids content between 18 and 20° Brix was reached. Subsequently, the mixture was heated, and after the first boiling, the second part of the sucrose containing pectin previously mixed (1.5%) was added. After the second boiling, the third part of the sucrose was added. Upon reaching 60° Brix, citric acid was added in order to prevent sucrose crystallization in the finished product and establish the gel (Gava et al., 2008). The gel also acted as preservative and gave the necessary acidity to the taste. Heating the mixture was stopped when it reached 65° Brix. The jelly was hot bottled in glass bottles properly sterilized and cold, leaving a space for the formation of vacuum after closing. After cooling, the flasks were sealed and stored at room temperature for subsequent chemical analyses. Method of sapota chutney preparation Different kinds of spices were needed to process sapota chutney. 50 gm ginger paste, 30 gm garlic paste, 10 gm chili paste and 5 gm cumin paste were poured to a frying pan full of 250 ml mustard oil to process 1 kg of sapota chutney. Then 500 gm sugar, 15 gm salt, 150 ml vinegar and 0.75gm Na-benzoate were mixed. Heating was stopped when the TSS was found near about 65%. Lastly, poured in a sterilized glass bottle and parafinning the cap. Statistical analysis The experimental data were statistically analyzed by Randomized Complete Block Design (RCBD) using MSTAT of software. The mean values adjusted by Duncan’s Multiple Range Test (DMRT) (Duncan, 1951).

Source of Information: Intl. J. BioRes. 16(1): 7-14 January, 2014

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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

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