Standardization of papaya and banana based fruit bar
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The experiment comprised seven treatments of fruit bar prepared from different pulp ratio of papaya cv. Taiwan and banana cv. Grand Naine viz., 0:100, 20:80, 40:60, 50:50, 60:40, 80:20 and 100:0 in the storage condition at room temperature in polyethylene bag was laid out in completely randomized design along with three repetitions. The physico-chemical parameters viz., TSS (°Brix), acidity, total sugars (per cent), ascorbic acid (mg/100g) and organoleptic quality (9 point Hedonic) with respect to colour, texture, taste and overall acceptability were evaluated at initial and up to 6 months of...
The experiment comprised seven treatments of fruit bar prepared from different pulp ratio of papaya cv. Taiwan and banana cv. Grand Naine viz., 0:100, 20:80, 40:60, 50:50, 60:40, 80:20 and 100:0 in the storage condition at room temperature in polyethylene bag was laid out in completely randomized design along with three repetitions. The physico-chemical parameters viz., TSS (°Brix), acidity, total sugars (per cent), ascorbic acid (mg/100g) and organoleptic quality (9 point Hedonic) with respect to colour, texture, taste and overall acceptability were evaluated at initial and up to 6 months of storage. TSS (72.70), total sugars (45.70) and ascorbic acid (1.65) content of fruit bar was found decrease while acidity (1.65) increased during storage period of six months in all treatments. Considering the organoleptic evaluation of fruit bar with respect to colour, flavour, texture, taste and overall acceptability the treatment T4 (50:50, papaya:banana) i.e. 7.93 was found higher organoleptic score with better consumer acceptability during storage.
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