MSc

The study on “Enrichment, packaging and storage of fruit bars from aonla
(Emblica officinalis G.)” was conducted during 2013-2014 in the Department of
Processing Technology, College of Horticulture, Vellanikkara. The main objective of
the study was to standardize enrichment of aonla pulp to develop fruit bars and to
evaluate various packaging materials to maintain quality during storage. There were
two experiments, viz. “Effect of enrichment on quality of aonla fruit bars” and “Effect
of packaging on quality of enriched fruit bars during storage”. The experiment on
“Effect of enrichment on quality of aonla fruit bars” was laid out in CRD with 10
treatments viz. Aonla pulp (100%), Aonla (75%)+ Mango(25%), Aonla (50%)+
Mango(50%), Aonla (25%)+ Mango(75%), Aonla (75%)+ Papaya (25%), Aonla
(50%)+ Papaya (50%), Aonla (25%)+ Papaya (75%), Aonla (75%)+ Jackfruit (25%),
Aonla (50%)+ Jackfruit (50%), Aonla (25%)+ Jackfruit (75%). Aonla enriched with
fruit pulp of mango and papaya in 1:3 proportion and with jackfruit in 3:1 proportion,
was found superior in organoleptic evaluation. Enriched fruit bars from these three
combinations along with fruit bar from pure aonla were selected for storage studies.
These four types of fruit bars viz. aonla (100 %), aonla (25 %) + mango (75 %), aonla
(25 %) + papaya (75 %) and aonla (75 %) + jackfruit (25 %) were subjected to prepackaging
in Vegetable Parchment Paper (VPP), followed by enclosing in different
types of packaging materials like LDPE (Low Density Polyethylene), APCF (Areca
Plate overwrapped with Cling Film) and HIPS (High Impact Polystyrene) boxes. Thus
there were 12 treatments with 3 replications in the second experiment.
A declining trend in moisture, acidity, non reducing sugars, ascorbic acid and
total carotenoids was observed whereas Total Soluble Solids, total sugars, reducing
sugars and non-enzymatic browning showed an upward trend. Slight increase in
microbial load was observed at the end of the storage period. Organoleptic scores
showed a gradual decline during storage but the scores were within the range of
acceptability throughout the storage period. Enrichment of aonla pulp with fruit pulp
of provitamin A rich fruits like mango, papaya and jackfruit reduced astringency and
acidity, thereby resulting in fruit bars with altered palatability and enhanced nutrition.
Enriched fruit bars contained three vital antioxidants viz. Vitamin C, carotenoids and
polyphenols. Packaging of fruit bars andsubsequent storage at ambient temperature
resulted in a shelf life of 6 months without deterioration in quality.