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STANDARDIZATION OF GUAVA FRUIT BAR FROM RED PULPED VARIETY LALIT

KrishiKosh

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Title STANDARDIZATION OF GUAVA FRUIT BAR FROM RED PULPED VARIETY LALIT
 
Creator NAVYA SRI DHANAVATH
 
Contributor Dr. A. Girwani
 
Subject the effect of cultivars and concentration , FPO specifications,The physico-chemical and organoleptic qualities varieties in preparation of novel fruit bar
 
Description The present investigation entitled ?Standardization of guava fruit bar from red pulped variety Lalit? was carried out in a set of two experiments during 2013-14 at College of Horticulture, Rajendranagar, Hyderabad. The objective of this study was to develop an attractive coloured, nutrient rich and highly palatable fruit bar from red fleshed guava variety.
In the first experiment, the effect of cultivars and concentration of Sodium Benzoate on quality of guava fruit bars was studied. Seven fruit bar recipes were prepared as per FPO specifications using Lalit (red fleshed variety), Lalit-Allahabad Safeda (75:25) blend and compared with Allahabad safeda fruit bar (white pulped variety). The fruit bars were preserved with different concentrations of Sodium Benzoate (100, 150 and 200ppm). The seven samples of fruit bar were dried in solar powered cabinet dehydrator (SDM-50) for 48 hours.
The physico-chemical and organoleptic qualities of the fruit bars were evaluated initially in seven fruit bar recipes. The ?Lalit? fruit bar with 150 ppm Sodium benzoate had maximum moisture content, TSS, reducing sugars and Lycopene content while ?Lalit-Allahabad safeda? blended bar with 100 ppm Sodium Benzoate had maximum ascorbic acid (64.95 mg 100 g-1). Lalit-Allahabad Safeda blended bar had highest overall acceptability followed by ?Allahabad safeda-Lalit? blended bars preserved with 150 ppm sodium benzoate. Based on the sensory scores these three fruit bars were selected for storage stability.
In the second experiment, the three best fruit bars recipes with better quality, textural and sensory properties were selected and assessed for storage stability. The bars were kept at two storage temperatures viz., ambient temperatures (27?1?C and 60% RH) and accelerated temperatures (37?1?C and 90% RH) for 90 days.
The moisture content of fruit bars decreased under ambient conditions while they gained weight at accelerated storage temperatures. There was a slight decrease in the concentration of total soluble solids, total sugars, and pH in the fruit bar samples stored at two storage temperatures upto 90 days of storage. With subsequent decrease in total sugars, there was slight increase in the percent of titrable acidity and considerable increase of reducing sugars in three fruit bar recipes during storage.
Among the three bar recipes, ?Lalit? bar preserved with 150 ppm Sodium Benzoate retained highest total soluble solids, acidity and total sugars upto 90 days of storage at ambient conditions. Whereas the ?Lalit-Allahabad safeda? blended bar retained maximum ascorbic acid content (17.90 mg 100 g-1) upto 90days.
Although non-enzymatic browning was very high in ?Lalit? fruit bar the Bar retained red colour due to the presence of Lycopene and which might have masked the brown colour or pigments in the fruit bars.
?Lalit-Allahabad safeda? blended bar had highest rating for sensory attributes like colour, flavor, taste, texture and overall acceptability after 90 days of ambient storage.
The fruit bars stored at ambient temperatures with 60% RH had highest percentage of nutrient retention and no microbial count upto 3 months of storage period. At accelerated temperature, the microbial count was observed from 60th day of storage and increased with increase in storage period, however the products were found safe for consumption.
It can be inferred from the study that, though plain bar of ?Lalit? were nutritionally good, based on the sensory evaluation scores the blended fruit bar of ?Lalit-Allahabad safeda? was rated as the best.
Thus by blending nutritionally and lycopene rich ?Lalit? variety with ?Allahabad safeda? a fruit bar superior in appearance, colour, texture, taste and flavor was prepared which has more acceptability than the plain bars of ?Lalit? and ?Allahabad Safeda?. This study highlighted the feasibility of blending red and white pulped guava varieties in preparation of novel fruit bar which is nutritionally rich and superior in quality attributes.
 
Date 2016-07-26T11:11:58Z
2016-07-26T11:11:58Z
2014-09
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/69877
 
Language en
 
Format application/pdf
 
Publisher Dr. Y.S.R. HORTICULTURAL UNIVERSITY