Qualitative changes in value-added products of sapota cv. Kalipatti during storage
The comparative studies on compositional changes in value-added sapota products such as sapota jam, butter, cheese and jelly revealed that there was increase in the level of pH, reducing and total sugars with decrease in acidity content during storage. However, no change in moisture and TSS content was observed during the storage period (six months). Among the products, sapota jelly recorded significantly the highest acidity, reducing sugar and total sugars content with lowest pH level. All the sensory parameters except colour and texture declined significantly during storage period of six months. Sapota jelly recorded the highest sensory score for flavour and taste, but remained at par with sapota butter, whereas sapota jelly and sapota cheese scored equally good marks for textural quality of the product. Based on the overall acceptability, sapota jelly was the most acceptable, but was slightly costlier as compared to sapota jam and other products.
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