Studies on development of mango roll (bar) without added sugar by blending technique

Abstract

Blended mango fruit rolls(bars) without added sugar were prepared by blending Alphonso and Arka Udaya pulp at different ratio of 30:70, 40:60, 50:50, 60:40, 70;30, 100:0 and 0:100 respectively. Blended pulp then dried in a cabinet drier at 55 °C till the desired moisture content is achieved. The rolls were subjected to physico-chemical and sensory quality studies. The data was statistically analysed using Completely Randomized Design with 3 replications. The results indicated that blended Alphonso and Arka Udaya roll from pulp ratio 30:70 was found superior than other pulp ratios, having a good yield of 26.93% with moisture content 12.99%, water activity 0.524 and titratable acidity 0.238%. It improved the nutritive value with 104.82 mg/100g ascorbic acid content and 23.30mg/100g carotenoids per 100 g of prepared roll. Non-enzymatic browning (NEB) measured at optical density at 440 nm had 0.036 reading which was far below unacceptable level. From sensory quality studies, 9-point hedonic scale it was highly acceptable in terms of colour, texture, taste and over acceptability.