Effect of Orange Peel Concentration on the Development of Sapota Marmalade in Terms of Proximate and Nutritional Composition and Consumer Preferences

The study explored to find out the possible strategy for the processing of sapota into its value-added shelf-stable products. Therefore, an attempt was made to develop marmalade with different concentrations of orange peel viz. 0 %, 5 %, 10 %, 15 % and 20 % respectively. Sensory evaluation, proximate and nutritional composition was performed on the day of preparation and after storage. Marmalade treated with orange peel and without orange peel was rich source of proximate and nutritional composition. The final TSS of the developed marmalade maintained 65.30±02°B. ß-carotene (12.21±0.01 and 11.93±0.03 µg/100 g), pH (5.05±0.04 and 4.90±0.01), total sugar (21.15±0.04 % and 22.28±0.03 %) and reducing sugar (9.70±0.01 % and 10.15±0.05 %) was superior on the day of storage and after storage in without orange peel treated marmalade (T1). On the day of storage and after storage, the highest total carotenoid and vitamin-C content of the orange peel treated marmalade ranged from 31.92±0.02 to 49.21±0.51 mg/100 g and 23.26±0.02 to 43.39±0.05 mg/100 g, 4.68±0.02 to 5.84±0.03 mg/100 g and 2.36±0.01 to 3.62±0.06 mg/100 g respectively. According to the expert panelist, the highest overall acceptability score was secured by the combination of T2 followed by others in terms of color, aroma, mouth feel and high spreadable capacity. The marketable life of the developed marmalade could be extended 6 months more without any excessive-quality deterioration. This technology could be utilized to fulfill the off-season nutritional requirement and increase the income of the farmers to enhance their productivity. Keywords: Sapota fruit, vitamin-C content, total carotenoid content, ß-carotene content, marketable life, sensory evaluation.