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Subject: Food Technology × Author: Suman × Start date: 1988 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Evaluation of mango varieties for the preparation of mixed fruit bar
    (CCSHAU, 2006) Suman; Dhawan, S. S.
    The present investigation “Evaluation of mango varieties for the preparation of mango-papaya fruit bar” was conducted in the Centre of Food Science and Technology CCSHAU Hisar. Mixed fruit bar was prepared from five different mango varieties named Dasheri, Langra, Totapuri, Safeda and Sanduri papaya (local) with standardized method. In all the combination of mixed fruit bar the pulp percentage of mango and papaya was maintained at 60:40 ratio, TSS at 25%, acidity at 0.5%. The freshly prepared mixed fruit bar was evaluated for the nutritional and organoleptic property after processing and during storage for two months at room temperature. During storage the moisture content, ascorbic acid and total carotenoids decreased while total sugar, reducing sugar and acidity increased significantly. The analysis was also done to evaluate the proximate composition of fresh fruit i.e. papaya and five different mango varieties. The papaya fruit yielded 75.8% pulp, moisture of 89.2%, TSS of 8.0%, acidity 0.1%, ascorbic acid 51.2-mg/100g and total carotenoids 2.5 mg/100g. Among different varieties of mango Dasheri mango had the better quality as compared to others varieties followed by Langra, Safeda, Totapuri and Sanduri. After preparation of mixed fruit bar from various varieties Langra variety was rated best in combination with papaya in terms of nutritional and keeping quality followed by variety Sanduri, Safeda, Totapuri and Dasheri with papaya pulp. There were significant changes observed in organoleptic quality of mango papaya bar during storage period and they remained acceptable upto two months of storage during period of study.