Standardization of recipes on chemical characteristics and storability of guava and papaya mixed fruit bar

Abstract

The present investigation was carried out in preservation laboratory, Dept. of Horticulture, JNKVV, Jabalpur during 2016-2017. The mixed fruit bar was prepared by the different blending ratio of guava and papaya pulp in a ratio (80:20, 70:30, 60:40, 50:50) in preparation of mixed fruit bar. Among them, 50% guava pulp and 50% papaya pulp of treatment (P4) recorded as best blending ratio as the treatment recorded maximum TSS (36.16 °Brix), pH (3.54), moisture (17.25%), acidity (1.18%), ascorbic acid (158 mg/100 g), reducing sugar (48.82%) and total sugar (77.13%) contents. The prepared mixed fruit bar was stored at ambient temperature (25 ± 2 °C) for 100 days to study their storage feasibility. The storage studies indicate that there was a gradual decrease in, ascorbic acid with advancement of storage period. While TSS, acidity, reducing sugars and total sugars increased continuously.