Studies on sensory evaluation of guava and papaya mixed fruit bar during storage

Abstract

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 sensory score viz., colour (8.86), taste (8.96), flavour (8.46), texture (8.03) and overall acceptability (8.90). 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 colour, flavour, texture, taste, overall acceptability, with advancement of storage period. However mixed fruit bar was found to be acceptable in good condition even after 100 days of storage at ambient temperature.