Nutrient Content and Drying Quality Characteristics of Achras zapota (Sapota) Pulp Powder Stored in Different Packages

Abstract

The present study was embarked to understand the nutrient content and drying quality of Achras zapota (sapota) using different drying methods namely shade drying, cabinet drying, vacuum drying and freeze-drying. Fresh and unbruised sapota fruits were collected from the local farms of Gandhigram, Dindigul District. The fruits were cleaned, washed, peeled, deseeded and cut into uniform size and subjected to drying. The samples were coded as A, B, C and D for shade dried, cabinet dried, vacuum dried and freeze-dried respectively and stored in airtight container and zip lock packs (LDPE). The dried samples were used to detect the moisture content, dehydration and rehydration ratio, nutrient content and shelf life using standard procedure. From the results, it is understood that freeze-dried sample had the lowest moisture content. Rehydration ratio of freeze-dried samples stored in an airtight container was (17.68:5), zip lock packs (17.62:5) and dehydration ratio of freeze-dried samples was low when compared to other methods. Nutrient content namely calcium (14.57 ± 0.07 mg, 14.57 ± 0.06 mg) and vitamin C (43.81 ± 0.1 mg, 43.85 ± 0.13 mg) was of highest amount in freeze-dried samples stored in airtight and zip lock packs when compared to other methods of drying. Freeze dried samples had highest Total Soluble Solids (22 ± 0° Brix) and titratable acidity (0.273 ± 0.004, 0.279 ± 0.001 %) stored in airtight container and zip lock packs respectively. The airtight container and zip lock packed freeze-dried powders had a longer shelf life of 30 days than other methods of drying. Thus, it was concluded from the study that, freeze drying method is best suited for drying sapota and it can help to extend the shelf life and retain its nutrient quality after drying.