TY  - BOOK
AU  - Jyothi H 
AU  - Mary Ukkuru P (Guide)
TI  - Developing blended fruit product utilising stored mango pulp
U1  - 640 
PY  - 1997///
CY  - Vellayani
PB  - Department of Home Science, College of Agriculture 
N2  - 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.

UR  - https://krishikosh.egranth.ac.in/handle/1/5810084362
UR  - https://krishikosh.egranth.ac.in/displaybitstream?handle=1/5810084362&fileid=296ddd4e-dd9e-44cf-9f0f-d0df4b211044
ER  -