Quality evaluation and storage study of papaya guava fruit bar

Abstract

Among the different blending ratios of papaya cv. Red Lady and guava cv. Lalit (100:0, 80:20, 60:40, 50:50, 40:60) in preparation of fruit bar, 50% papaya pulp and 50 guava pulp (L) treatment (T4) recorded as best blending ratio as the treatment recorded maximum sensory score and overall acceptability (8.67) and also with better ascorbic acid (127.32 mg/100 g), total carotenoids (1218 µg/100 g) and protein (1.00%) contents.