Physico-Chemical Characteristics of Clarified Sapodilla Juices Prepared from Three Fruit Varieties

Abstract: Sapodilla (Achras sapota) was used for production of clarified juice. Three varieties of sapodilla, which are common in Malaysia namely variety Subang, Jantung and Betawi were used in this study. Physical (weight, size, shape) characteristics of the fruits andphysicochemical (pH, titratable acidity, total soluble solid, viscosity, turbidity, colour) characteristics of clarified sapodilla juice were studied in order to assess possible difference between the varieties. The variety Betawi had the lowest fresh weight at 83.3 g followed by Subang at 91.2 g and Jantung at 101.7 g. The composition of juice showed significant differences (p 0.05) among the varieties in terms of viscosity, pH and colour (a and b value). Objective colour measurement indicated that Subang samples were less in yellowness and redness colour. However, it posses the highest in term of lightness and clarity and showed the lowest viscosity. Thus, it possesses the important indices of clarified juice where clarity and homogeneity are two characteristics. Therefore, variety Subang has showed the highest potential among the varieties studied. The result of the study might be useful to food technologist and horticulturist in future production of clarified sapodilla juice.