Effect of Different Packing Materials on Storage Stability of Blended Guava Fruit Bar Begum S.K. Sameen, Jyothi K., Girwani College of Horticulture, SKLTS Horticultural University, Rajendranagar, Hyderabad Online published on 15 December, 2016. Abstract An investigation was carried out to assess the nutritive and organoleptic characteristics of blended guava fruit bars packed in four different packing materials viz., LDPE(lowdensity polyethylene), HDPE (high density polyethylene), PP (polypropylene), MP (metallised polyester) and the bar, without packing was taken was kept as control. The fruit bars were stored under ambient conditions (27±1ºC and 60% RH). Physico chemical, microbiological characteristics and sensory evaluation of packed blended guava leather were done at 30 days intervals till 90 days. Among the two fruit bars the Guava-SMP fruit bar with composition of 84% guava pulp, 6% Skim milk powder & 10% Carrot puree (T2) packed in metallised polyester had highest rating for sensory attributes like colour, flavor, taste, texture and overall acceptability after 90daysof storageunder ambient storage. Thus it can be inferred from the study that, based on the sensory evaluation scores the fortified fruit bar of guava with 84% pulp, 6% SMP and 10% carrot puree (T2) was rated as the best when packed in metalized polyester up to 90 days of storage under ambient conditions. Top Keywords Blended guava leather, Skim Milk Powder (SMP), Carrot Puree (CP), Packing materials, Physicochemical Analysis, Sensory Evaluation. Top |