Effect of different packing materials on nutritional and organoleptic properties of blended guava fruit bar during storage

Abstract

Blended guava fruit bars prepared by adding different proportions of skim milk powder (SMP) and carrot puree (CP). The treatments consisted of these two fruit bars recipes viz., T1 - 86% pulp + 4% SMP + 10% carrot puree, T2 - 84% pulp + 6% SMP + 10% carrot puree. The nutritional and organoleptic qualities and microbial counts were evaluated initially in two fruit bar recipes. Based on the sensory scores these two fortified fruit bars were selected for storage stability for 3 months under ambnient conditions. These two fruit bar recipes were packed in four different packing materials viz., LDPE (low density polyethylene), HDPE (high density polyethylene), PP (polypropylene), MP (metallised polyester) and the bar, without packing was taken was kept as control. The fruit bars were stored under ambient conditions (27±1oC and 60% RH) and the nutritional, organoleptic qualities & microbial counts were recorded initially & at monthly intervals upto 90 days. Among the two fruit bars in the treatments T1 & T2, the Guava- SMP fruit bar with composition of 84% guava pulp, 6% Skim milk powder & 10% Carrot puree (T2) packed in metallised polyester had highest rating for sensory attributes like colour, flavor, taste, texture and overall acceptability and also good retention of nutrients after 90 days of storage under ambient storage. Thus it can be inferred from the study that, based on the sensory evaluation scores the fortified fruit bar of guava with 84% pulp, 6% SMP and 10% carrot puree (T2) was rated as the best when packed in metalized polyester upto 90 days of storage under ambient conditions.