Vol. 8, Issue 4 (2020)
Standardization of recipes on chemical characteristics and storability of guava and papaya mixed fruit bar
Author(s): BP Bisen and Ruchi Verma
Abstract: The present investigation was carried out in preservation laboratory, Dept. of Horticulture, JNKVV, Jabalpur during 2016-2017. The mixed fruit bar was prepared by the different blending ratio of guava and papaya pulp in a ratio (80:20, 70:30, 60:40, 50:50) in preparation of mixed fruit bar. Among them, 50% guava pulp and 50% papaya pulp of treatment (P4) recorded as best blending ratio as the treatment recorded maximum TSS (36.16 °Brix), pH (3.54), moisture (17.25%), acidity (1.18%), ascorbic acid (158 mg/100 g), reducing sugar (48.82%) and total sugar (77.13%) contents. The prepared mixed fruit bar was stored at ambient temperature (25 ± 2 °C) for 100 days to study their storage feasibility. The storage studies indicate that there was a gradual decrease in, ascorbic acid with advancement of storage period. While TSS, acidity, reducing sugars and total sugars increased continuously.
DOI: 10.22271/chemi.2020.v8.i4e.9709
Pages: 324-329 | 737 Views 114 Downloads
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How to cite this article:
BP Bisen, Ruchi Verma. Standardization of recipes on chemical characteristics and storability of guava and papaya mixed fruit bar. Int J Chem Stud 2020;8(4):324-329. DOI: 10.22271/chemi.2020.v8.i4e.9709
