Formulation and quality assessment of value-added Avocado Nut Mango Barfi

Abstract

The present study focused on the development of a novel, nutrient-enriched Indian sweet Avocado Nut Mango Barfi by incorporating avocado pulp, mango puree, and selected nuts to enhance its nutritional quality while maintaining sensory acceptability. Three formulations (T1, T2, and T3) were standardized by varying avocado and mango proportions. The developed barfi samples were evaluated for sensory attributes using a 9-point hedonic scale, nutritional composition, antioxidant activity, microbial safety, and storage stability under different storage conditions. Sensory evaluation revealed significant differences (p<0.05) among formulations, with T1 receiving the highest overall acceptability scores. Nutritional analysis indicated that the product was rich in healthy fats, dietary fiber, vitamins, and minerals, largely contributed by avocado, mango, and nuts. Antioxidant assays (DPPH, FRAP, and TEAC) demonstrated substantial antioxidant potential. Microbial analysis confirmed that all samples were within permissible safety limits. Shelf-life studies indicated improved stability under refrigerated and vacuum-packed conditions. The study concludes that Avocado Nut Mango Barfi is a functional and healthier alternative to traditional Indian sweets, suitable for health-conscious consumers.