G.M. Ganjyal  , M.A. Hanna  , D.S.K. Devadattam  , 
    Processing of Sapota (Sapodilla): Powdering,
    Journal of Food Technology,
    Volume 3,Issue 3,
    2005,
    Pages 326-330,
    ISSN 1684-8462,
    jftech.2005.326.330,
    (https://makhillpublications.co/view-article.php?doi=jftech.2005.326.330)
    Abstract: Sapota (Achras Zapota), a tropical fruit, was processed into a value-added powder and evaluated for use in traditional Indian recipes. Fruits of sapota (cv, kalipatti) were halved, quartered, or sliced 5 mm thick dried at 55, 60, 65 and 70?C in convection and vacuum ovens; then ground to pass through a 105? sieve. Total soluble solids, acidity, ascorbic acid and overall quality were highest when dried at 65?C. The powder was incorporated, at 20% by weight, into five traditional Indian recipes. Sapota’s natural color, aroma and flavor were retained. The best overall results were obtained in coconut burfi, banana milk shake and banana shikarani.
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