Exploitation of induced variation for enhancing the biomass production in rice (<i>Oryza sativa</i> L.)

Athira, S.; Bhagya, Vinodhini; Subashini, G.; Muthuvijayaragavan, R.; Rajeshwari, S.; Manonmani, S.; Raveendran, M.; Jeyaprakash, P.; Robin, S.

doi:10.5958/0975-928x.2018.00187.4

Cited by 1 publication

(3 citation statements)

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“…The taste score was declined during storage because of development of bitterness with increased storage time (Sharma et al, 2013). Similar trend of taste score was observed in wood apple bar (Bhatt & Jha, 2015), choco-quinoa nutri bar (Padmashree et al, 2018), nutri bar (Athira et al, 2018), defatted soy flour cereal bar (Yadav & Bhatnagar, 2016), peach-soy fruit leather (Anju et al, 2014). Nadeem et al (2012) found that the taste of date bars remained acceptable for the storage period up to 90 days, however, the score for taste decreased with increase in storage period.…”

Section: Sensory Characteristics Of Roselle-fig Fruit Barsupporting

confidence: 63%

“…Reduction in texture score of fruit bars during storage may be attributed to hardening of fruit bar as a result of moisture loss during storage period (Aggarwal et al, 2022). Same decline was reported in defatted soy flour cereal bar (Yadav & Bhatnagar, 2016), choco–quinoa nutri bar (Padmashree et al, 2018), tomato and papaya fruit bar (Ahmed & Ramaswamy, 2005), and nutri bar (Athira et al, 2018).…”

Section: Resultsmentioning

confidence: 70%

“…Same decline was reported in defatted soy flour cereal bar (Yadav & Bhatnagar, 2016), choco-quinoa nutri bar (Padmashree et al, 2018), tomato and papaya fruit bar (Ahmed & Ramaswamy, 2005), and nutri bar (Athira et al, 2018). Parekh et al, 2014;Vijayanand et al, 2000).…”

Section: Sensory Characteristics Of Roselle-fig Fruit Barmentioning

confidence: 88%

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Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle–fig fruit bar

Aslam,

Nadeem,

Shahid

et al. 2023

Food Science & Nutrition

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Fruit bars are prepared by combining different ingredients which are wholesome and nutrient rich. The current study was designed to develop roselle–fig (different proportions) fruit bars and further investigate their physicochemical characteristics and antioxidant potential. Moreover, the prepared fruit bars were scrutinized for microbial and sensory characteristics to assess the appropriateness of ingredients during storage (up to 90 days). It was observed that there was gradual increase in moisture content with the passage of time, while ash, fat, fiber, and protein contents did not change significantly during storage. The pH and total soluble solid contents of these fruit bars during storage were 3.54–4.07 and 1.71–1.86 Brix, respectively. According to the mean values for sensory evaluation, T2 was preferred over other treatments. The bars received an acceptable sensory evaluation, demonstrating that they were suitable for 90 days of storage. Phytochemical quantities significantly increased in subsequent treatments, but decreased during storage in all the treatments. Similar trend was observed regarding total antioxidant and DPPH radical scavenging activities. The mineral contents increased significantly among the treatments. The microbial analysis of fruit bars exposed that the fruit were microbiologically safe. Hence, on the basis of the results obtained in this study, it may be concluded that the developed roselle–fig fruit bar would be acceptable and nutritious regarding physicochemical characteristics, microbiological quality, and antioxidant potential.

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