Development and Evaluation of Sugar from Chico (Manilkarazapota) Fruit

Sugars are commercially produced from sugar beets and sugar cane. This study aims to develop sugar from Chico fruit at two different maturities, ripe and over-ripe. It also seeks to determine the sugar profile of the extracted Chico juice, the product yield, and the sensory evaluation of the developed sugar based on the perception of the respondents. Utilizing experimental design the study revealed that the fructose (%w/v) of the ripe Chico was 6.25 and 7.25 for the over-ripe. The five litres extracted juice from the ripe fruits yielded 700.4 grams and 2, 300 grams from the over-ripe. The sensory evaluation (colour, aroma, and taste) of the produced sugar from over-ripe were evaluated as like very much and like moderately for the ripe. The Chico sugars were used in coffee and compared to commercial sugar and the results revealed that the aroma of the over-ripe was rated as like very much and like moderately for the taste while the ripe were rated like moderately for aroma and like slightly for the taste. The study concluded that the aroma and taste of the two Chico sugars were significantly different from each other. The aroma and taste of the commercial and Chico sugars were also significant when used in coffee. Therefore, the developed sugar from Chico especially over-ripe can be used as an alternative sweetener.

Keywords –Chico, development, suga