Standardisatin and quality evaluation of protein enriched mango bars
By: Sherin N A.
Contributor(s): Usha V(Guide).
Material type:
BookPublisher: Vellanikkara Department of Home Science, College of Horticulture 2005Description: 73.DDC classification: 640 Online resources: Click here to access online Dissertation note: MSc Abstract: The present study on “Standardization and quality evaluation of protein enriched mango bars” was aimed to standardize protein enriched mango bars with pulse protein and to improve the storage life of fruit bars with suitable packaging materials.
The CMB was prepared using standard procedure and PEMB was standardized with green gram as a source of protein and were analysed for moisture, acidity, TSS, reducing sugar, total sugar, crude fiber, protein, carotene, vitamin C, calcium, iron and potassium. There was significant variation in the nutrient content of CMB and PEMB. The moisture, crude fiber, protein, calcium, iron and potassium were significantly high in PEMB than CMB.
The CMB and PEMB packed in two packaging materials namely metallised polyester polyethylene laminate pouches (MPP) and polypropylene (PP) bags were stored for three months under ambient conditions. The chemical constituents, organoleptic qualities and the microbial load were analysed initially and after three months of storage. The acidity, TSS and reducing sugar had increased whereas the moisture, total sugar, crude fiber, protein, carotene, vitamin C, calcium, iron and potassium had decreased after the storage period. The CMB and PEMB packed in MPP had better retention of nutrients than PP packed sample.
The organoleptic evaluation revealed that there was significant reduction in the sensory qualities of mango bar such as appearance, colour, texture and taste on storage but there was no significant reduction in the flavour of PEMB due to storage. Both the fruit bars had better acceptability in MPP stored samples after storage. The overall acceptability of CMB was high in both the packaging materials than PEMB. A gradual increase in the bacterial, fungal and yeast count was observed during storage of CMB and PEMB. The CMB and PEMB packed in MPP showed less bacterial, fungal and yeast growth.
The PEMB packed in PP had highest BC ratio. But nutrient retention and acceptability was more in MPP and it had BC ratio above one hence, economically beneficial also.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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KAU Central Library, Thrissur Theses | 640 SHE/ST (Browse shelf) | Available | 172486 |
MSc
The present study on “Standardization and quality evaluation of protein enriched mango bars” was aimed to standardize protein enriched mango bars with pulse protein and to improve the storage life of fruit bars with suitable packaging materials.
The CMB was prepared using standard procedure and PEMB was standardized with green gram as a source of protein and were analysed for moisture, acidity, TSS, reducing sugar, total sugar, crude fiber, protein, carotene, vitamin C, calcium, iron and potassium. There was significant variation in the nutrient content of CMB and PEMB. The moisture, crude fiber, protein, calcium, iron and potassium were significantly high in PEMB than CMB.
The CMB and PEMB packed in two packaging materials namely metallised polyester polyethylene laminate pouches (MPP) and polypropylene (PP) bags were stored for three months under ambient conditions. The chemical constituents, organoleptic qualities and the microbial load were analysed initially and after three months of storage. The acidity, TSS and reducing sugar had increased whereas the moisture, total sugar, crude fiber, protein, carotene, vitamin C, calcium, iron and potassium had decreased after the storage period. The CMB and PEMB packed in MPP had better retention of nutrients than PP packed sample.
The organoleptic evaluation revealed that there was significant reduction in the sensory qualities of mango bar such as appearance, colour, texture and taste on storage but there was no significant reduction in the flavour of PEMB due to storage. Both the fruit bars had better acceptability in MPP stored samples after storage. The overall acceptability of CMB was high in both the packaging materials than PEMB. A gradual increase in the bacterial, fungal and yeast count was observed during storage of CMB and PEMB. The CMB and PEMB packed in MPP showed less bacterial, fungal and yeast growth.
The PEMB packed in PP had highest BC ratio. But nutrient retention and acceptability was more in MPP and it had BC ratio above one hence, economically beneficial also.
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