Vol. 8, Special Issue 1, Part E (2024)

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.