DEVELOPMENT OF ALOE VERA- MANGO BASED FUNCTIONAL FRUIT BARS
dc.contributor.advisor | SHARMA, RAKESH | |
dc.contributor.author | ANAND, ANUPAMA | |
dc.date.accessioned | 2020-09-22T06:36:42Z | |
dc.date.available | 2020-09-22T06:36:42Z | |
dc.date.issued | 2020-08 | |
dc.description.abstract | ABSTRACT The present investigation titled, “Development of Aloe vera- mango based functional fruit bars” was conducted in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India during the year 2017-2019. The study was conducted to standardize different proportions of Aloe vera pulp (gel) and mango pulp for the preparation of Aloe vera-mango fruit bar and to optimize concentration of soy flour for developing protein enriched Aloe vera - mango functional fruit bars. The developed bars were evaluated for physico-chemical, sensory and microbial quality during storage and the cost of production was also estimated. Aloe vera is a potent source of bioactive compounds and possesses diverse biological activities such as wound healing, treatment of tumors and therapeutic properties. Similarly, mango has excellent colour, strong flavour and numerous nutraceutical properties. So, suitability of blending Aloe vera pulp, which otherwise give bitter taste with mango pulp has therefore been evaluated for the development of fruit bar. Soybean (Glycine max) has good protein quality along with isoflavones, phytosterols and oligosaccharides, thus it can be utilized for protein enriched fruit bars. The formulation consisting of 65 per cent Aloe vera and 35 per cent mango was selected as best for developing Aloe vera- mango bar based on response surface methodology. Further, blending the selected bar with 10 per cent soybean (full fat/ defatted) was found best on the basis of sensory evaluation. Aloe vera- mango based bar contained total carotenoids (1.07 mg/ 100 g), antioxidants (63.61%) and ascorbic acid (32.62 mg/ 100 g) and energy value (262.42 Kcal/ 100g). Enrichment with soybean resulted in 4 and 7 fold increases in protein content of the bar with full fat and defatted soybean, respectively. Further, FTIR analysis revealed that blending Aloe vera and mango significantly increased the nutritional profile of the bar as several compounds were detected eg. nucleic acids and alkenes. Aloin content was estimated and it was found to be less than 10 ppm in all the bars, rendering them safe. Storage results after 6 months indicate that there were minimal changes in the physico- chemical and sensory parameters during storage, more especially in bars packed in aluminium laminated pouches. Whereas maximum changes were noted in bars packed in low density polyethylene pouches. The bars were safe for consumption, as no microbial growth was observed up to 6 months of storage. The cost of production of the bars ranged from Rs. 23.30 to Rs. 50.06. Therefore, Aloe vera which otherwise is utilized to a limited extent to develop food products can be successfully utilized for the development of good quality protein enriched fruit bars. | en_US |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810151730 | |
dc.keywords | Aloe vera- mango based functional fruit bars,mango-aloe vera | en_US |
dc.language.iso | English | en_US |
dc.pages | 129+IV | en_US |
dc.publisher | UHF,NAUNI | en_US |
dc.sub | Food Science and Technology | en_US |
dc.theme | Aloe vera- mango based functional fruit bars,mango-aloe vera | en_US |
dc.these.type | M.Sc | en_US |
dc.title | DEVELOPMENT OF ALOE VERA- MANGO BASED FUNCTIONAL FRUIT BARS | en_US |
dc.type | Thesis | en_US |
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