Enzymatic liquefaction of sapota fruit pulp (Manilkara achrus Mill.) for beverage making

Abstract

Sapota [Manilkara achras, Mill] commonly known as chikoo is one of the major fruits of India. Sapota fruits are rich in carbohydrates and tannins. The presence of fairly large quantities of tannins modifies the taste of the fruit and imparts an astringent taste. Sapota fruits are higher in calorific value, the pulp is sweet and rich in flavour. The post harvest loss in fruits is a major problem of farmers as well as of the fruit industry. Since sapota has a very short post-ripening life converting these perishable fruits into value added product like beverages to prevent losses and for better utilization. Fruit juices are generally cloudy due to the presence of a wide range of colloidal dissolved natural polysaccharides and other small particles like protein fragments or polyphenols. These kinds of pulp/juices are not very attractive and difficult to concentrate. These cloudy substances can be dissolved using pectinase enzymes. Standardization of best enzyme formulation and optimum concentration for liquefaction of sapota pulp was carried out using pectinase enzymes. The results revealed that enzymatically liquefied sapota pulp yielded higher juice compared to control. Also enzymatically liquefied juice recorded higher TSS, sugars and lower viscosity. Maximum juice yield was recorded in Pectinex Ultra at 0.1% - 62.25% yield followed by 0.08%, 61.25% juice yield) and lowest in control i.e., untreated sample (Co: 40.00%). The viscosity of the un liquefied juice (control) was 2.94 cps and it was reduced to least (1.24 cps) at the highest concentration (C4) of enzymes tried. Due to the interaction effects, Least viscosity was observed in E2 C4 (1.20 cps). The main objective of enzymatic liquefaction was to dissolve colloidal suspended juice particles so that the beverages prepared from this will be more attractive due to very clear and sparkling nature of liquefied/clarified juices.