Journal of Catalyst and Catalysis

ISSN: 2349-4344 (Online)

Volume 6, Issue 1
www.stmjournals.com

Extraction of Powder from Sapota (Chickoo) Fruit

Shabibi Faris1, Sanjay Wakle2, Shivam Sangekar3, Arati Khade4, M.U. Pople5
Department of Chemical Engineering, Jawaharlal Nehru Engineering College, Aurangabad,
Maharashtra, India.

Abstract
Nature has blessed us with a wonderful sweet fruit sapota which is commonly known as
chickoo which has a sweet taste and which is liked by people of all ages. It is also a most
popular fruit in Asia. It has Medicinal property due to chemical constituents such as
polyphenol ascorbic acids; it can also be used in cosmetics. But the fruit sapota (chickoo) has
very short shelf life because it contains 70–80% moisture so the fruit was processed into a
value added powder to increase its shelf life. The pulp of fruit was dried at 70°C in a
conventional vacuum oven after drying the product in converted into a powder form. Number
of test is then carried out for its constituents like, carbohydrate, fat, ash, moisture content,
calcium and its energy value. Economic analysis is also carried out to find the cost of powder
per kilogram. The powder can be used in pharmaceutical industries, in cosmetic industries as
well as can be used as a flavoring agent.

Keywords: Chickoo, constituents, drying, economic, moisture, powder, sapota

*Author for correspondence E-mail: Shabibifaris47@gmail.com

INTRODUCTION the productivity of 8.46 tonnes and India is

Of all the fruit produced and processed in
India 30% is wasted due to improper handling,
transportation and storage. The ultimate aim of
food processing is to increase its shelf life
methods such as controlled atmosphere
storage, modified atmosphere storage and
dehydration are typical of this method
dehydration is a cost effective and viable
method so far.
Sapota is a tropical evergreen fruit-bearing
tree belongs to the family sapotaceae in the
genus: Manilkara. It is a slow growing long
lived evergreen tree native to southern Mexico
and Tropical America. Sapota has been
cultivated in West Indies long back and
Oriedo, who was there from 1513 to 1525,
considered it as the best of fruits. It was taken
to the Philippines in early days by Spanish
travelers and from there it had spread all over
the tropical belt and is being grown westward
to Malaysia and other Asian countries.
However, it is commercially cultivated as fruit
in India, Philippines, Sri Lanka, Mexico,
Venezuela, Guatamala and other countries of
Central America. In India, total area under
sapota crop is estimated to 1.59 lakh ha with
considered to be the largest producer of sapota
in the world.
Historical evidence showed that in India, first
plantation of sapota was done in the beginning
of 20th century in Dahnu taluka of Thane
district in Maharashtra and local Parsis, Iranis
and Marwadi settlers played important role in
the commercialisation of this crop. It has
spread from Palghar in Nandore taluka of
Maharashtra to Surat district in Gujarat. From
here this crop has spread to other parts of the
country like Andhra Pradesh, Tamil Nadu and
Karnataka.
Sapota is being climacteric in nature; the fruit
is highly perishable with limited shelf-life.
Due to cold sensitive nature of the fruit, bulk
of the produce desires immediate disposal for
table purpose and is handled at close
conditions inflicting respectable post-harvest
losses. In past, scientists have worked on
extending period of time of sapota fruits by
varied chemical treatments, packaging
technology, pre-cooling and cold storage
additionally as cold transport.

JoCC (2019) 6-9 © STM Journals 2019. All Rights Reserved Page 6
Extraction of Powder from Sapota (Chickoo) Fruit
They found some sensible results for domestic
additionally as for long distance market.
However, the abundant flow of the sapota
fruits in a short span of the period causes glut
in the market resulting in very low prices for
the producer. The fruits of sapota are highly
perishable and cannot be stored for a longer
period at room temperature, hence the farmers
are compelled to sell their valuable produce at
the throw away prices, especially in late winter
and summer season.
Commercial processing is negligible due to
highly perishable nature and sensitivity of the
fruit to heat (changing the flavour and colour
of the pulp), high labour requirement in
peeling, removal of seeds etc. Now-a-days, dry
segments like flakes, chips, powder etc. are
being processed but to a limited extent.
Processed food items viz. jam, jelly, squashes,
milkshake and fruit drinks are produced from
sapota after blending it with other fruits.
Sapota fruit is extremely perishable so that,
bulk of the manufacture is employed for table
purpose and is handled at close atmospheric
condition inflicting considerable post-harvest
losses because of mishandling of manufacture
and concerning 25–40 per cent is being
wasted. it is essential to provide value
additional products based on sapota, so that
farmers get associate assured worth for their
manufacture all the time. By blending cocoa
and coffee flavour in sapota, there is also
Fig. 1: Process Flow Sheet.
JoCC (2019) 6-9 © STM Journals 2019. All Rights Reserved
Faris et al.
chance to produce distinctive flavour for
creating sapota powder more effective.
The present investigation on “Standardisation
of process for preparation of ready-to-use
flavoured sapota powder” was conducted with
the objectives to evaluate the flavoured sapota
powder and to study the nutritional,
organoleptic status and shelf life of flavoured
sapota powder by adding coffee and cocoa
powder as flavouring agent. The material and
methods used during experiment is described.
MATERIALS AND METHODS
The process flow sheet of total process is given
in Figure 1 with all equipment. Following is the
description of the total process.
Sample Preparation
A harvested sapota was used for processing.
Initially sapota contains 72–78% moisture.
Fruits of similar sizes was selected the selected
fruits are washed in a cleaning tank using tap
water and in last with the distilled water before
processing.
Peeling and Cutting
The outer skin of the ripen fruit was peeled
manually by the use of the knife without
damaging internals of the fruit. Then the fruit
slices were made by cutting it using knife.
Mixing
A conventional mixer was used to convert the
fruit slices into a thick slurry type pulp.
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Journal of Catalyst and Catalysis
Volume 6, Issue 1
ISSN: 2349-4344 (Online)

Drying The all result of the constituents was obtained

The pulp sample were taken in trays and by above given calculation and the result
loaded in a conventional vacuum oven with a values are given in a Table 1.
vacuum pressure 200 mmHg and temperature
was maintained at 70°C. Economic Analysis
The economic analysis was carried out on a
Grinding
The dehydrated sapota sample obtained was sapota powder. The per kg cost was found out
ground in a mixer grinder and we got he by doing economic calculation. The basis
reduced sized or we can say a powder of taken as 100 kg and number of factors was
sapota which is then passed through sieve to considered such as labour cost, energy cost,
get the desired size of the powder. fruit cost operating cost and the price of per kg
of sapota which we obtained was compared
ANALYSIS with the current market price of powder. The
The constituents analysis were carried out on a total economic analysis is given in Table 2.
dried sapota powder by using several
equipment Table 1: Analysis Results.
Sr. No. Names of test Unit Results
Protein
1 Energy Value Kcal/100 g 347.83
Nitrogen content (N)% = [Vs - Vb]  M 
14.01/ weight of sample  10 2 Fat content % 2.75
3 Protein Content % 2.99
% Protein= Nitrogen content (N) %  F 4 Carbohydrate Content % 77.78
5 Fibre Content % 5.77
Calcium 6 Ash Content % 4.58
By using ICP: Optical Emission spectrometer.
7 Moisture Content % 11.9
Reagent Required: Nitric Acid, Hydrochloric
acid. 8 Calcium mg/100 g 99.06

Moisture content: Table 2: Economic Analysis.

Moisture (%W/W) = 100w/W Sr. Particulars Quantity Rate/kg Total
No. (Rs) (Rs)
w-Loss in weight in gm of the material upon 1 Sapota 100 kg 20 2000
drying. 2 Labour Charges% 15% 150/labour 300
3 Energy 86.4 5.31 Rs/unit 459
W- Weight of material taken from test in gm . consumption by units
dryer
Fat 4 Energy 2.88 5.31 Rs/unit 16
Reagents Required: Hexane Acetone or consumption by units
petroleum ether. vacuum pump
5 Energy 4.4 units 5.31 Rs/unit 25
%FAT= final weight of beaker - initial weigh consumption by
of beaker/sample weigh - 100 Mixer
6 Miscellaneous 5% 100
Fibre (Packing storage)
• Fibre % = loss in weight on ignition  7 Analysis 1400
100/ weight of test portion.
8 Total 4300
• Fibre % = [(W2 - W3) - (B2 -
9 Dried powder 21 kg
B3)]100/weight of test portion
10 Cost of dried 1 kg 205 205/kg
powder
Ash
% (w/w) Ash = (Initial weight of crucible-final 11 Market price of 1 kg 350 350/kg
weight of crucible)/wt. of test portion - 100 dried powder approximately

JoCC (2019) 6-9 © STM Journals 2019. All Rights Reserved Page 8
Extraction of Powder from Sapota (Chickoo) Fruit
CONCLUSION
Based on the nutritional and sensory qualities
sapota, it can be concluded that excellent
quality of sapota powder can be extracted from
the sapota fruit which has a great shelf life, as
we know that the sapota contains
approximately 72–78% moisture which makes
is life very shorter.
By using appropriate unit operation we can
extract good quality of sapota powder which
has number of applications in the such areas
like, used as a flavouring agent by addition of
sugar in a sapota powder, it can be also used in
pharmaceuticals industries, also used in
cosmetics, also used as a pulp product.
By doing this project of converting the
chickoo into powder form we also learned
about unit operation such as drying, its effect
on the fruit its rate and how vacuum is helped
in drying process we learned about vacuum
drying which is operated at 200 mmHg
pressure.
And we done the economic analysis and came
to know that the market price of dried sapota
powder is 350 Rs/kg and we extracted the
powder at 204 Rs/kg price.
JoCC (2019) 6-9 © STM Journals 2019. All Rights Reserved
Faris et al.
REFERENCES
1. Parle Milind, Preeti. Chickoo: A
wonderful gift from nature. July-August
2015; 544–550.
2. Patel Jigarbhai Gamanbhai.
Standardization of process for preparation
of ready to use flavoured sapota powder.
Sep 2015.
3. Sandeep K. Panda, Umesh C. Sahu.
Processing of sapota. Journal of Food
Technology. 2005; 326–329.
4. Van Royen L. Sapodilla manilkara zapota.
December 2007
5. Seema Kumari, J. Jyothi. Study on drying
behavior of Sapota. 2012–2013.
6. Yim PF, HS Effects of extraction
conditions on antioxidant properties of
sapodilla fruit. Woo. 2013; 2065–2072.
Cite this Article
Shabibi Faris, Sanjay Wakle, Shivam
Sangekar, Arati Khade, M.U. Pople.
Extraction of Powder from Sapota
(Chickoo) Fruit. Journal of Catalyst &
Catalysis. 2019; 6(1): 6–9p.
Page 9