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Paper No. 585 Received: 14-1-2017 Accepted: 17-5-2017
ABSTRACT
Fruit bar is the product prepared by blending pulp from sound ripe fruit, nutritive sweeteners and other ingredients appropriate to the product and dehydrated to form sheet which can be cut to desired shape and size. The research was carried out to optimize levels of different ingredients for production of banana-papaya mixed fruit bar and its quality evaluation. Central composite design (CCD) was used to conduct experiments and optimization was carried out using response surface methodology (RSM). The effect of banana-papaya pulp ratio (0:100, 25:75, 50:50, 75:25 and 100:0), citric acid (0.3-1.0%), corn starch (1.0-5.0%) and pectin (0.2-0.6%) was evaluated with respect to overall acceptability scores, hardness, stickiness and ascorbic acid in dried mixed fruit bar. The best recipe was 25:75 of banana- papaya pulp ratio, 0.48% citric acid, 4% corn starch and 0.5% pectin. This resulted in acceptable product with overall acceptability score 7.31, hardness 304.06 N, stickiness 1.57382 N.mm and ascorbic acid 34.10 mg/100g.
Highlights
* This paper covers an exhaustive research work on development of banana-papaya mixed fruit bar using Response Surface Methodology and effects of different ingredients on quality of mixed fruit bar.
Keywords: Banana, papaya, drying, mixed fruit bar, ascorbic acid, texture profile analysis
India is the second largest producer of fruits only after China, with an annual production of 86.60 million tons from cultivated area of 6.11 million hectares (National Horticulture Board 2015). Banana production is the second largest only after citrus, contributing to about 16% of the world's total fruit production. India contributes to 27% of world's banana production. The major banana producing states of India are Maharashtra, Kerala, Tamilnadu, Gujarat, Bihar, West Bengal, Assam, Andhra Pradesh and Karnataka (Mohapatra et al., 2010). India is blessed with a variety of agro-climatic conditions and therefore, our country produces a wide range of tropical, subtropical, temperate and arid zone fruits. Limited availability and high perishability are two major bottlenecks that demand its immediate postharvest utilization. (Panja et al., 2016). For utilization of produce in the glut season, it is necessary to save it from spoilage. Hence, the development of the low cost processing technology of papaya and banana is highly required. Thus, the preparations of papaya as well as banana pulp...