Effect of addition of pectin on textural and sensorial quality characteristics of fig mango bar

Abstract

The objective of this study was to investigate the effect of different levels of pectin on quality characteristics of Fig mango bar. Fig mango bar was prepared using pulp with 32% sugar, 1% acid and 1.5 cm pulp thickness with varying concentration of pectin (i.e. 0.5, 1.0, 1.5 and 2.0%). The prepared mixture was dried at 65–70 oC in cabinet drier. The products were evaluated for physico-chemical properties and sensorial quality profile. The results revealed that pectin addition negatively effect on the quality characteristics of fig mango bar and not recommended for development of Fig mango fruit bar.