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RESEARCH PAPER
Year : 2017  |  Volume : 6  |  Issue : 4  |  Page : 21-27

Development and storage study of mango-papaya fruit bar


Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon, India 425001, India

Correspondence Address:
P P Bhalerao
Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon
India
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Source of Support: None, Conflict of Interest: None


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A novel convenient fruit bar using Mango (Mangifera indicia L.) and Papaya (Carica papaya) was developed. The bars were prepared by using boiled mango-papaya pulp (3:1) with varying sugar proportion (60:40, 50:50, 40:60 and 30:70). The prepared homogenous mixture of 78° Brix consisted of pectin (2.5%), maltodextrin (1%) and citric acid (1%). The developed fruit bars were quantitatively evaluated for texture, physicochemical properties and storage stability for 2 months. The results showed a significant increase (p ≤ 0.05) in acidity, moisture and Total soluble solids upon storage. Moreover, the texture profile of the developed fruit bars indicated an increase in hardness and stickiness upon storage. The sensory evaluation by hedonic scale revealed that 40:60 proportion of fruit and sugar possessed highest acceptance. The use of sugar with fruit pulp can result in suitable firmness and texture of the product.


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