Jyothi H
Developing blended fruit product utilising stored mango pulp - Vellayani Department of Home Science, College of Agriculture 1997
The study entitled "Developing blended fruit product
utilising stored mango pulp" was undertaken to develop shelf
stable dried mango-papaya bar using stored mango pulp.
On viewing the physical and organoleptic charact-
eristics, the selected mango cultivar Kottukonam was observed
to have an oblong shape with dark orange coloured flesh. The
average fruit weight of the variety was 204.5 g with a pulp
yield of 74.3 per cent per kg fruit. The fruit is slightly
fibrous, midely flavoured and moderately sweet.
The chemical analysis of fresh mango, mango pulp and
that of treated pulp were assessed with regard to its reducing
sugar, total sugar, acidity, pH, TSS and vitamin C. From the
study it can be concluded that the reducing sugar, total sugar
and acidity of all the treatments increased with storage while
pH and vitamin C decreased in stored pulp. Results indicated
that glass containers proved to be the best for storing B
mango-pulp than PVC containers, and 0.1 per cent potassium
metabisulphite along with 1.0 per cent citric acid was adjudged
to be the best preservative treatment.
Drying characteristics of the blended fruit bar
prepared indicated that 1:1 mango papaya bar (B1) had least
moisture content (8.8 per cent) and required maximum drying
time (53 hrs) than others.
The chemical constituents of the dried fruit bar
showed increase in reducing sugar, total sugar and acidity
during storage. pH showed a slight decline however TSS has not
much variation during storage. Vitamin C decreased during
storage of fruit bars.
Taking into account of the organoleptic assessment,
the organoleptic qualities such as appearance, colour and
texture was in favour of 1:1 blended fruit bar (B1), whereas
for flavour and taste plain mango-bar (B4) excelled others.
However the overall score obtained for mango bars indicated
that 1:1 mango papaya bars has got maximum score (3.60)
followed by 2:1 (B2), 3:1 (B3). Considering the changes in
organoleptic qualities in the different mango papaya blended
bars developed, it can be concluded that, minimum changes were
noted in all the blended fruit bars prepared with respect to
quality attributes. viz. appearance, colour, flavour, taste,
texture and overall acceptability. However textural qualities
of the fruit bars were found to decrease significantly with
storage. All the products were acceptable even after 6 months
of storage.
Considering the consumer preference of the products
developed, it was found that the fruit bar prepared with mango
and papaya pulp in the ratio 1:1 (B1) was most acceptable among
the judges and consumers which can be recommended for product
development.
Evaluation of microflora in the stored products revealed that no microbial infestation till 10 months of storage, after which colonies of Pencillium and Aspergillus were seen on the surface of the fruit bar.
Cost benefit analysis of the products revealed that
the cost of 1 kg fruit bar ranged between Rs. 58 to 68.
Thus it can be concluded that locally cultivated
Kottukonam mango cultivar can be utilised effectively by
storing its pulp in glas3 containers and further utilising it
for product development in the form of fruit bars at a
relatively low cost and labour.
640 / JYO/DE
Developing blended fruit product utilising stored mango pulp - Vellayani Department of Home Science, College of Agriculture 1997
The study entitled "Developing blended fruit product
utilising stored mango pulp" was undertaken to develop shelf
stable dried mango-papaya bar using stored mango pulp.
On viewing the physical and organoleptic charact-
eristics, the selected mango cultivar Kottukonam was observed
to have an oblong shape with dark orange coloured flesh. The
average fruit weight of the variety was 204.5 g with a pulp
yield of 74.3 per cent per kg fruit. The fruit is slightly
fibrous, midely flavoured and moderately sweet.
The chemical analysis of fresh mango, mango pulp and
that of treated pulp were assessed with regard to its reducing
sugar, total sugar, acidity, pH, TSS and vitamin C. From the
study it can be concluded that the reducing sugar, total sugar
and acidity of all the treatments increased with storage while
pH and vitamin C decreased in stored pulp. Results indicated
that glass containers proved to be the best for storing B
mango-pulp than PVC containers, and 0.1 per cent potassium
metabisulphite along with 1.0 per cent citric acid was adjudged
to be the best preservative treatment.
Drying characteristics of the blended fruit bar
prepared indicated that 1:1 mango papaya bar (B1) had least
moisture content (8.8 per cent) and required maximum drying
time (53 hrs) than others.
The chemical constituents of the dried fruit bar
showed increase in reducing sugar, total sugar and acidity
during storage. pH showed a slight decline however TSS has not
much variation during storage. Vitamin C decreased during
storage of fruit bars.
Taking into account of the organoleptic assessment,
the organoleptic qualities such as appearance, colour and
texture was in favour of 1:1 blended fruit bar (B1), whereas
for flavour and taste plain mango-bar (B4) excelled others.
However the overall score obtained for mango bars indicated
that 1:1 mango papaya bars has got maximum score (3.60)
followed by 2:1 (B2), 3:1 (B3). Considering the changes in
organoleptic qualities in the different mango papaya blended
bars developed, it can be concluded that, minimum changes were
noted in all the blended fruit bars prepared with respect to
quality attributes. viz. appearance, colour, flavour, taste,
texture and overall acceptability. However textural qualities
of the fruit bars were found to decrease significantly with
storage. All the products were acceptable even after 6 months
of storage.
Considering the consumer preference of the products
developed, it was found that the fruit bar prepared with mango
and papaya pulp in the ratio 1:1 (B1) was most acceptable among
the judges and consumers which can be recommended for product
development.
Evaluation of microflora in the stored products revealed that no microbial infestation till 10 months of storage, after which colonies of Pencillium and Aspergillus were seen on the surface of the fruit bar.
Cost benefit analysis of the products revealed that
the cost of 1 kg fruit bar ranged between Rs. 58 to 68.
Thus it can be concluded that locally cultivated
Kottukonam mango cultivar can be utilised effectively by
storing its pulp in glas3 containers and further utilising it
for product development in the form of fruit bars at a
relatively low cost and labour.
640 / JYO/DE