Vol. 7, Issue 4 (2019)
Quality evaluation of prepared guava-orange fruit bar
Author(s): Aanchal Srivastava, Deepika Kohli, Sanchit Vishnoi, Sanjay Kumar and Richa Badola
Abstract: Fruit bars is the dehydrated fruit based product. In the present study the fruit bars were prepared by different guava and orange pulp ratio (0:100, 30:70, 40:60, 50:50, 60:40, 70:30, 100:0). It was found that the ash, protein, fat, TSS, total sugar, ascorbic acid, total phenol and pectin of guava pulp is higher than the orange pulp. The moisture content of fruit bar ranges from 12.96 to 19.33% (w.b.). The ash, fat and protein content of prepared fruit bar ranges between 0.196 to 1.58%, 1.4 to 4.8% and 1.79 to 2.07% respectively. The acidity of different samples varies from 0.64-0.32% and ascorbic acid content of different fruit bar increases with increase in guava concentration in fruits bars. Total sugar, total phenolic compounds and lycopene varies from 121.29 mg/g to 64.12 mg/g, 0.57 mgGAE/g to 10.73 mgGAE/g and 0.23 to 0.29% respectively. The guava-orange fruit bar prepared with 50:50 (guava: orange) and 0:100 (guava: orange) was found most acceptable fruit bar.
Pages: 1574-1581 | 521 Views 146 Downloads
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How to cite this article:
Aanchal Srivastava, Deepika Kohli, Sanchit Vishnoi, Sanjay Kumar, Richa Badola. Quality evaluation of prepared guava-orange fruit bar. Int J Chem Stud 2019;7(4):1574-1581.
