National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Guava bar fortified with carrot puree and different dry fruit powder like cashew, almond, peanut with an aim to produce protein and β-carotene enriched Guava fruit bar. The treatments consist of different blends of guava pulp and carrot puree and different dry fruit powder were evaluated for Physico-chemical and sensory characteristics and shelf life in ambient conditions of storage. The study revealed that guava bar blended with peanut had increased protein content as much as 0.46 to 3.25. The evaluation for other parameters, like Moisture, Total soluble solids, Titratable acidity, pH, Ascorbic acid, Reducing sugar, Total sugar, β -carotene, protein were done up to 90 days at monthly intervals. The Moisture, TSS, Titratable acidity and total sugars increased from storage period of 90days, where as there is a slight decline in the parameters like pH, ascorbic acid, β-carotene, Protein, Reducing sugar from 60 days to 90 days of storage. The fruit bar recipe with 80%guava pulp, 19%Carrot puree and 1% peanut recorded highest sensory score.
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