Effect of blending of protein and β-carotene on physico chemical and organoleptic properties of guava fruit bar

Abstract

This study was to investigate the effect of blending of protein and β-carotene on quality of Guava fruit bar by adding different concentration of protein sources like Skim milk powder and Defatted soy flour for protein enrichment and Carrot puree for β-carotene. In this Study seven guava fruit bars were prepared as per FPO specifications by adding defatted soy flour (DFS), skim milk powder (SMP) and carrot puree in different concentrations. The seven samples of fruit bar were dried in solar powered cabinet dehydrator (SDM-50) for 48 hours. The physico-chemical characters, organoleptic qualities & microbial counts were recorded initially in seven fruit bar recipes. The guava fruit bar with composition of 84% pulp, 6% Skim milk powder (SMP) and 10% carrot puree had maximum TSS, reducing sugars, total sugars and preferred moisture content (16-20%) with minimum acidity. The next best was guava fruit bar with composition of 86% guava pulp, 4% SMP (Skim milk powder) and 10% carrot puree. Initially no yeast or moulds were recorded in any of the freshly prepared fruit bars. these two fortified fruit bars viz., guava fruit bar with composition of 84% pulp, 6% Skim milk powder (SMP) and 10% carrot puree, guava fruit bar with composition of 86% guava pulp, 4% SMP (Skim milk powder) and 10% carrot puree got better score in sensory evaluation.