Standardization of process formulation for shelf life extension of sapota [Manilkara achras (Mill.) Fosberg] Milkshake

Abstract

Present investigation entitled “Standardization of process formulation for shelf life extension of sapota [Manilkara achras (Mill.) Fosberg] MILKSHAKE" was aimed to study the effect of sapota pulp and potassium sorbate on physico-chemical quality of sapota milkshake during storage. For preparation of sapota milkshake, an experiment was carried out with nine treatment combinations comprised of three different levels of sapota pulp (A1- 8, A2- 10 and A3- 12 percent) and three levels of potassium sorbate (B1- 0 ppm, B2- 75 ppm and B3- 150 ppm). Each treatment in the experiment was carried out with three repetitions using completely randomized design with factorial concepts. The prepared milkshake was stored for a period of 2 month to analyze the quality attributes at 15 days intervals. The results of the investigation revealed that TSS, pH, total sugars, non-reducing sugars, potassium content and protein values of sapota milkshake decreased significantly and acidity, non-reducing sugars increased significantly while sodium and calcium contents decreased non-significantly up to 2 months storage. The TPC of all treatments increased in storage but the value was below the acceptable limit with minimum TPC in A1B3. Overall findings of investigation revealed that sapota milkshake with better nutritional attributes can be prepared by using 8 percent sapota pulp (A1) and 150 ppm potassium sorbate (B3). Thus, the developed technology can commercially be adopted by the food processing industry for the production of sapota milkshake.