This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit.
Among three formulations, sapodilla juice with the combination of 50% pure sapodilla
juice, 25oBrix, and 0.40% of titratable acidity have gained the highest score in the hedonic
sensory test, with overall acceptability ranging from “like slightly” to “like moderately”.
Formulated sapodilla juice and pure sapodilla juice were analysed for their total phenolic
and ascorbic acid contents, pH, total soluble solid and titratable acidity. The formulated
sapodilla juice has lower pH (3.35), higher titratable acidity content (0.40%) and total
soluble solid (25oBrix) than pure sapodilla juice. The total phenolic (469.82 mg GAE/L)
and ascorbic acid contents (3.60 mg/100 mL) of formulated sapodilla juice which consists
only 50% of sapodilla juice showed the lower value than the pure sapodilla juice.
Formulated sapodilla juice with lower pH will be less susceptible to enzymatic browning.
In microbiology total plate count, no colony formed on the formulated juice, whereas the
mean number of colony forming units (CFU) in pure juice was 169318.18 CFU/ml juice
stored in room temperature (28°C) for a week. These results revealed that the formulated
juice had better microbial stability than pure juice.