Vol. 6, Issue 6 (2018)
Standardization and formulation of fig mango mix fruit bar
Author(s): Pawase PA, Gaikwad MP and Kukade AG
Abstract: The entire present investigation was carried out to Standardized the formulation of fig mango mix fruit bar. Any kind of product will be more acceptable and popular only due to exact formulation of product so it will gives more sensory score and product gain more market. Hence fig mango mix fruit bar was standardized by various treatments that is T 1, T2, T3, T4 and T5 with respect to fig and mango pulp variations like T1(F10M90), T2(F20M80), T3(F30M70), T4(F40M60) and T5(F50M). Fruit bar was prepared by variation in fig and mango pulp. The bar was prepared by preparing the puree of fig and mango fruit pulp and heating that mixture in cabinet dryer at 650C after that mixture of puree was poured in glycerin polished plates and allow to set them at 650C. Finally by taking sincere effort by various trials and variations it was found that sample T2(F20M80) got highest hedonic scale by semi trained sensory panel hence it was selected successfully for final formulation.
Pages: 394-398 | 533 Views 138 Downloads
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How to cite this article:
Pawase PA, Gaikwad MP, Kukade AG. Standardization and formulation of fig mango mix fruit bar. Int J Chem Stud 2018;6(6):394-398.
