Standardization and Storage Stability of Guava Fruit Bar from Red Pulped Variety Lalit Dhanavath Navya Sri.*, Girwani A., Jyothi G., Prasad A.L.N. College of Horticulture, Dr. YSR Horticultural University, Rajendranagar, Hyderabad, Telangana-500030, Andhra Pradesh *email: navyasridhanavath@gmail.com
Online published on 23 December, 2016. Abstract An experiment was conducted to develop nutritionally valuable and organoleptically desirable fruit bar with red fleshedvariety ‘Lalit’ and its storage stability was observed. The existing popular red fleshed variety ‘Lalit’ was used for standardization of fruit bar (FB) by dehydration method using solar powered cabinet dryer (SDM-50). From the prepared fruit bars, three best fruit bars recipes with better quality, textural and sensory properties were selected and assessed forstorage stability. The bars were kept at two storage temperatures viz., ambient temperatures (27±1ºC, 60% RH) and accelerated temperatures (37±1ºC, 90% RH) for 90 days. The stored fruit bars samples were analyzed at monthly intervals for changes in chemical composition and organoleptic quality parameters upto90 days. Among the three bar recipes, ‘Lalit-Allahabad safeda’ blended bar had highest rating for sensory attributes like colour, flavor, taste, texture and overall acceptability upto 90 days of storage. The fruit bars stored at ambient temperatures with 60% RH had highest percentage of nutrient retention and no microbial count was observed upto 3 months of storage period. At accelerated temperature, the microbial count was observed after 60th day of storage and increased upto 90days, however the products were found safe for consumption. Top Keywords Lalit fruit bar, storage studies, physico chemical changes, ambient and accelerated conditions. Top |