STUDIES ON STANDARDIZATION OF PROTEIN FORTIFIED PAPAYA BASED MIXED FRUIT BAR
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Date
2019-09-16
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COLLEGE OF HORTICULTURE, VENKATARAMANNAGUDEM, W.G.Dist.- 534 101 ANDHRA PRADESH
Abstract
The present investigation entitled “Studies on standardization of
protein fortified papaya based mixed fruit bar” was carried out in the
Department of Post Harvest Technology at College of Horticulture, Dr.Y.S.R.
Horticultural University, Venkataramannagudem, West Godavari District of
Andhra Pradesh during September 2018 to March 2019 with an objective to
study the effect of pulp blends, packaging materials and protein concentrations
on quality and shelf life of protein fortified papaya based mixed fruit bar and also
to assess the economic viability of different fruit blends, packaging material and
protein concentrations of papaya based mixed fruit bar.
Two experiments were conducted in Factorial Completely Randomized
Design with factors viz., fruit blends and packaging materials at unequal levels
and replicated thrice. The physico-chemical properties and organoleptic quality
of protein fortified papaya based mixed fruit bar were evaluated at 30 days
intervals up to 90th day of storage period. It was observed that moisture content,
total soluble solids, reducing sugars and titrable acidity showed increasing trend
throughout the storage period whereas, the non-reducing sugars, total sugars,
protein, ascorbic acid, beta carotene and organoleptic characteristics exhibited
decreasing trend during storage of the protein fortified papaya based mixed fruit
bar.
In the first experiment, among the pulp blends and packaging materials,
the fruit bar prepared from 50% papaya pulp+10% banana pulp+40% sapota pulp
packed in PET bottles (B1P1) was superior in terms of low moisture percentage
(15.10%) and better retention of TSS (81.25oB), reducing sugars (42.07%), total
sugars (68.23%), non reducing sugars (26.16%), flavour (8.83), texture (8.87),
taste (8.86) and overall acceptability score (8.88). The fruit bar prepared from the
100% papaya pulp (B5) recorded high content of ascorbic acid (63.86 mg/100g),
beta- carotene (1595 µg/100g), colour score (8.85) and appearance score (8.92).
The bar prepared with 50% papaya pulp+40% banana pulp+10% sapota pulp
packed in PET bottles (B4P1) recorded the high protein (0.84%) and titrable
acidity (1.53%). B:C ratio was high (3.08) in the fruit bar prepared from 50%
papaya pulp+10% banana pulp+40% sapota pulp packed in LDPE covers (B1P2).
In the second experiment, among the protein concentrations, the fruit bar
prepared from 50% papaya pulp+10% banana pulp+40% sapota pulp fortified
with 5% whey protein (C1) was recorded as most acceptable treatment
throughout the storage period from initial day to 90th day of storage at ambient
conditions. It has recorded higher retention of titrable acidity (1.24), taste (8.89),
texture (8.87), flavour (8.89) and overall acceptability score (8.57). The fruit bar
prepared with 50% papaya pulp+10% banana pulp+40% sapota pulp and fortified
with 20% whey protein packed in PET bottles (C4) was observed high content of
TSS (82.11oB), reducing sugars (44.53%), non reducing sugars (4.47%), total
sugars (68.28%) and protein (15.48 %). The fruit bar prepared with 50% papaya
pulp+10% banana pulp+40% sapota pulp fortified with 5% soya protein (C5) has
recorded low moisture content (15.57%), ascorbic acid (43.06 mg/100g), high
colour and appearance values (8.85 and 8.89), respectively. Maximum B:C ratio
(2.80) was recorded in the fruit bar prepared with 50% papaya pulp+10% banana
pulp+40% sapota pulp and fortified with 20 % whey protein packed in PET
bottles (C4).
Description
Fruit bar fortified with dessicatted coconut powder, nuts and skim milk
powder may be tried.
Investigations on the improvement of shelf life of fruit bars is still required.
Storage of the protein fortified papaya based mixed fruit bar in different
storage temperatures can also be evaluated.
Different packaging can be tried to store the fruit bar.
Different drying methods can be tried in protein fortified papaya based
mixed fruit bar.
Low concentrations of protein need to be tried for preparation fortified bars.
Blending with the fruit pulp of antioxidant rich fruits like jamun, aonla etc.,
can be explored