Evaluation of mango varieties for the preparation of mixed fruit bar
Loading...
Date
2006
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
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.