Processing and evaluation of Avocado (Persea americana Mill.) syrup blended with sapota and aloe

Abstract

Avocado (Persea americana Mill.) is one of the most nutritive fruit which is rich in fat (26.40 g) but low in carbohydrate content can be recommended as high energy food for diabetic patients. But research on value addition of avocado fruit is very scanty so research was carried out to prepare and evaluate the blended avocado syrup with sapota and aloe. The product was subjected to chemical analysis at an interval of 30 days during the storage period of four months. The chemical parameters viz., TSS, PH, total and reducing sugars increased whereas, the acidity and non-reducing sugar content decreased throughout the storage period product was free from microbial spoilage because of the addition of sodium benzoate (600 ppm) as a preservative during storage. Sensory evaluation data revealed that the blended avocado syrup with a composition of 25 percent juice, 650B TSS scored the highest score for overall acceptability both before and after storage evaluations.