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Optimization of blended Aonla-Guava fruit bar through Response surface methodology

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Title Optimization of blended Aonla-Guava fruit bar through Response surface methodology
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Creator Mahawar MK,
Jalgaonkar K,
Bibwe B,
Kulkarni T, Bhushan B, Meena VS
 
Subject Optimization, Response surface methodology, Aonla, Fruit bar, Guava, mixed fruit bar
 
Description Not Available
Purpose – This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to
make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing
value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement
in nutritional status of consumers.
Design/methodology/approach – Response surface methodology (RSM) using Box–Behnken design was
used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0,
0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared
mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity
(TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA).
Findings – Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were
highly significant (P = 0.01) with the coefficient of determination (R2 = 0.85). The TA and AA of mixed fruit
bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend
formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were
40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and
OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data
analysis using RSM validated the optimum solution.
Originality/value – This paper demonstrates that optimum blending of aonla and guava pulp has
improved the overall nutritional characteristics and acceptability of the final product. This will not only help
in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries
by stabilizing the price during glut sea.
Not Available
 
Date 2020-11-07T06:09:04Z
2020-11-07T06:09:04Z
2017-12-07
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/42265
 
Language English
 
Relation Not Available;
 
Publisher Not Available