Browsing by Author "Sariga, T S"

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    Formulation of Jackfruit based functional fruit bar
    (Department of Postharvest Management, College of Agriculture, Vellayani, 2025-02-06) Sariga, T S; Athulya S Kumar
    The study entitled “Formulation of jackfruit based functional fruit bar” was conducted at the Department of Postharvest Management, College of Agriculture, Vellayani during the period of 2022-2024, with the objective of development and quality analysis of jackfruit based functional fruit bar. The study was conducted as two parts viz., development of blended fruit bar and development of functional fruit bar. Good quality, fresh and uniformly ripe fruits of jackfruit (varikka and koozha types) and papaya (red lady) free from visual defects were collected from the Instructional Farm, College of Agriculture, Vellayani. The collected fruits were washed, surface sanitized using ozonation (100 ppm), inedible parts were removed and pulp was extracted. The extracted pulp of jackfruit (J) and papaya (P) were blended in different ratios viz., B1 (90J:10P), B2 (80J:20P), B3 (70J:30P), B4 (60J:40P), B5 (50J:50P) and B6 (Control) (100J) independently for each type and utilized for the production of fruit bars. The blended fruit pulp was dried at 50-60°C temperature till the fruit bar attained a moisture content of 15-20%. The developed blended fruit bars were analyzed for chemical, nutritional and organoleptic quality parameters and superior blend from each type of jackfruit was selected. In varikka type, blended fruit bar prepared with 50% jackfruit pulp and 50% papaya pulp (B5) recorded the highest TSS (55.53o Brix), total sugar (67.58%), reducing sugar (42.86%), ascorbic acid (29.76 mg 100g-1), carotenoid content (1.41 mg 100g-1), antioxidant activity (86.04%), crude fibre (9.30%), lowest acidity (0.93%) and protein content (0.20 mg 100g-1) with superior sensory scores. In koozha type, blended fruit bar prepared with 50% jackfruit pulp and 50% papaya pulp (B5) recorded the highest TSS (55.40o Brix), total sugar (66.37%), reducing sugar (43.48%), ascorbic acid (29.72 mg 100g-1), carotenoid content (1.20 mg 100g-1), antioxidant activity (86.04%), crude fibre (11.27%), lowest acidity (1.36%) and protein content (0.21 mg 100g-1) with superior sensory scores. Hence 50% jack fruit pulp and 50% papaya pulp (B5) was selected as the best blending ratio of fruit bar for both varikka and koozha types. In second part of the study, the blended fruit bar prepared with 50% jackfruit pulp and 50% papaya pulp selected from each type was mixed with crushed flax seed and peanuts in different proportions viz., 1% flax seed and 1% peanut (P1), 3% flax seed and 3% peanut (P2), 5% flax seed and 5% peanut (P3) and without addition (control - P4) for the development of functional fruit bars. The functional fruit bars were initially evaluated for organoleptic quality parameters for selection of the best formulation. The maximum sensory score for overall acceptability (7.40) was recorded in functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut (varikka type) (T3), which was on par with the functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut (koozha type) (T4), blended fruit bar with 50% jackfruit pulp and 50% papaya pulp (koozha type) (T8) and functional fruit bar (50J:50P) supplemented with 1% flax seed and 1% peanut (koozha type) (T2). Koozha type jackfruit has less consumer acceptability due to its poor texture after ripening and wastage is more compared to varikka type. Considering the effective utilization of koozha type jackfruit in product preparation, functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut (koozha type) was selected as the best formulation and utilized for further storage studies. The selected best organoleptically superior functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut (koozha type) was packaged in laminated pouches along with two control samples (blended fruit bar (50J:50P - koozha type) and pure jackfruit bar (100 J) - koozha type) and stored under ambient conditions for two months to study the storage stability. Chemical, nutritional and organoleptic quality parameters were evaluated initially and at monthly intervals till the end of shelf life. Chemical, nutritional and organoleptic quality parameters were significantly influenced by treatments and storage period. Acidity (1.16 to 1.54%), reducing sugar (42.97 to 47.43%), moisture content (16.76 to 21.59%) and crude fibre content (10.15 to 12.94%) of fruit bars were increased with storage period; whereas, TSS (55.33 to 50.01o Brix), total sugar (59.54 to 52.30%), vitamin C (27.60 to 24.84 mg 100g-1), carotenoid content (0.97 to 0.78 mg 100g-1), antioxidant activity (85.72 to 83.24%) and protein content (0.29 to 0.21 mg 100g-1) were decreased with storage period. Functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut exhibited superior chemical, nutritional and organoleptic quality parameters at the time of storage and one month after storage. Jackfruit (koozha type) based functional fruit bar prepared by blending 50% jackfruit pulp and 50% papaya pulp and supplemented with 3% flax seed and 3% peanut, packaged in laminated pouches were microbiologically safe with superior chemical, nutritional and organoleptic quality parameters upto 1 month under ambient conditions. The present study could develop an acceptable and quality functiotnal fruit bar from koozha type jackfruit with good functional properties at reasonable cost.