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Subject: Food Technology × Author: Manpreet Kaur × End date: 2019 × Start date: 2012 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development of high fibre and antioxidant rich fruit bars from fruit juice waste
    (Punjab Agricultural University, Ludhiana, 2017) Manpreet Kaur; Sachdev, Poonam A
    The investigation entitled “Development of high fibre and antioxidant rich fruit bars from fruit juice waste” was undertaken with the objective to study the physico- chemical, phytochemical and antioxidant activity of raw material and product prepared from fruit juice waste, to standardize the method for the development of fruit bars from fruit juice waste and to ascertain the shelf life stability of fruit bars from fruit juice waste. Fruit juice waste of kinnow, guava and grapes were collected during fruit processing in the department and analysed for physico-chemical and phytochemical characteristics. Recipe was standardized using 15-20 per cent sugar and 0.2 per cent citric acid. The drying conditions were optimized by drying thin layer of juice waste on tray drier at temperatures 45, 50 and 55⁰ C. On the basis of sensory quality , the juice waste containing 20 per cent sugar and 0.2 per cent citric acid and dried at 50⁰ C for 6 hours for T1(guava bar), 18 hours for T2 (kinnow bar) , 8 hours for T3 (grapes bar) , 16 hours for T4 (kinnow: guava bar (1:1)), 12 hours for T5 (kinnow: guava: grapes bar (1:1:1) ), 13 hours for T6 (kinnow: grapes bar (1:1)) and 10 hours for T7 (grapes: guava bar (1:1) ) were found the best. The physico-chemical properties i.e. TS, TSS, total sugars, acidity and crude fibre increased while pH and moisture content decreased in all fruit bars during six months of storage at 14-32⁰ C. All the bioactive components (phenols, antioxidants, ascorbic acid and anthocyanins) decreased significantly with storage in all fruit bars. The products prepared could be stored in polythene bags (100 gauge) and laminates (50 gauge) with maximum retention of organoleptic quality. After six months storage, it was concluded that treatment T5 i.e. kinnow: guava: grapes (1:1:1) was found highly acceptable followed by treatments T7 i.e. guava: grapes bar (1:1)> T3 i.e. grapes bar > T1 i.e. guava bar > T4 i.e. kinnow: guava bar (1:1) > T6 i.e. kinnow: grapes bar (1:1) > T2 i.e. kinnow bar, respectively on the basis of sensory evaluation. The average cost for each fruit bar of 200 g was calculated as Rs. 20 which is economically feasible for both the manufacturers and consumers.