Standardization, physico-chemical and organoleptic evaluation of avocado bar value added with desiccated coconut powder and dry fruits

Abstract

The study was conducted to prepare fruit bar from avocado value added with desiccated coconut powder and dry fruits. The objective was to assess the physico-chemical properties and organolpetic properties of the prepared avocado bar. The experiment was conducted in Post- harvest Technology Laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology And Sciences, Prayagraj, Uttar Pradesh, India. The experiment was conducted in Completely Randomized Design (CRD), with ten treatments and three replications. Based on the results of assessment, it was concluded that the treatment T7 (Avocado pulp 75% + DCP 20% + Dry Figs 5%) performed best in terms of physico-chemical properties viz., moisture (15.10%), ash (1.44%), fat (10.09%), protein (3.97%), carbohydrate (68.40%), energy (384.29kcal). On the basis of sensory evaluation, treatment T7 (Avocado pulp 75% + DCP 20% + Dry Figs 5%) was found most acceptable in terms of organoleptic properties viz., colour (9.00), taste (8.67), flavour (8.67), texture (8.33), overall acceptability (8.67).