Experiment code 15.5.3.38
Experiment Title Development of Sapota chips chocolate bar
Research Type Departmental Research
Experiment Background Sapota is one of the important fruit crop of south Gujarat. Due to very short shelf life it loss its market value for farmers. Sun drying is the cheapest method for preservation of the tasty fruits. Slicing and drying will provide very nice texture and mouth feel while eating. The dried sapota have compatible taste blend with chocolate. It could also have great scope to use in fruit based chocolate bar. In fruit based chocolate bar, the dried fruit like; cranberry, mango, pineapple, resin etc are blended with melted chocolate and allow it to settle. It will give crunchy and more nutritive chocolate bar. If sapota could be used in the chocolate bar, it will have great demand. The sapota chocolate bar could be acceptable for all age group. Keeping in above fact an experiment is framed out with following objectives;
Experiment Group Agricultural Engineering
Unit Type (02)EDUCATION UNIT
Unit (13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department (218)Post Harvest Technology,ACHF, Navsari
BudgetHead (329/12940/00)329/01/REG/00253
Objective

1. To study the effect of various slice thickness on quality of sundried sapota.

2. To study the quality variation in sundried sapota at ambient and refrigerated storage condition.

3. To prepare sapota chip chocolate bar and evaluation of its quality.
Season Annual
Location Unit Type (02)EDUCATION UNIT
Location Unit (13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Location Department (218)Post Harvest Technology,ACHF, Navsari
Plot No NA
PI Name (NAU-EMP-2007-000912)PARAG SUDHIRKUMAR PANDIT
PI Email postharvesttechnology@nau.in
PI Mobile 7600049187
Year of Approval 2019
Commencement Year 2020
Completion Year 2022
Design of Experiment

A: Sun drying of Sapota slices and storage.

F-CRD

Sun drying at three different thickness(L):4mm,5mm,6mm.

Storage condition of dried sapota chips(S): Ambient, Refrigerated. In perforated bags.

8 for drying and 4 for storage

3 for drying and 6 for storage

Treatments

L1=4mm

L2=5mm

L3=6mm

S1=Ambient

T1

T2

T3

S2=Refrigerated

T4

T5

T6

 

B: Development of sapota chips base chocolate bar.

RSM with CRD

Dried Sapota Chips: 20g to 40g

Roasted and splitted ground nut seed: 5g to 10g

Binder: 4g to 10g

Chocolate: 35g  to 75g

As per RSM

Will be decided by RSM Design Software.

Central composite design.
Crop Spacing (cm x cm)

NA
Gross Plot (m x m) NA
Net Plot (m x m) NA
Total Experiment Area (m2) NA
Plot History Last Three Year

NA As it is a lab experiment
Initial Soil Sample Analysis Report

NA
Initial Soil Sample Analysis Report Attachment Attachment Not Available!
Layout Plan

NA
Layout Plan Attachment Attachment Not Available!
Treatment

NA
Treatment Attachment Attachment Not Available!
(NAU-EMP-2007-000912) PARAG SUDHIRKUMAR PANDIT postharvesttechnology@nau.in 7600049187 14-02-2022
Active
(NAU-EMP-2009-000857) ASHOKKUMAR APRATI CHARAN SENAPATI aksphtc@nau.in 9638911247 14/02/2022
Active
(NAU-EMP-2013-000924) FAKIR MOHAN SAHU fmsphtc@nau.in 9879123286 14/02/2022
Active
(NAU-EMP-2014-000879) HARISHKUMAR GOVINDBHAI SUTHAR harish.s@nau.in 9924043413 14/02/2022
Active
Sapota Kalipatti
About Us

NAU-AEMS is an "Agricultural Experiment Monitoring System", which is developed to manage and provide information on all agricultural experiments done by Navsari Agricultural University.

Contact Us

© 2021 NAU , Navsari Agricutural University. All rights reserved. Design by IT Cell, NAU

Unique Visit Counter: 109791