Developing blended fruit product utilising stored mango pulp

Abstract

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.