Optimization of mixed aonla-guava fruit bar using response surface methodology

Abstract

Purpose This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers. Design/methodology/approach Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA). Findings Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R2 = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution. Originality/value This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.

Physicochemical Characterization of Selected Pomegranate (Punica granatum L.) Cultivars

“…The juice samples were subjected to the estimation of total juice yield, pH, total soluble solids (TSS), turbidity, acidity and vitamin C content. TSS was determined using a digital refractometer (M/s Atago, 0-85% Brix) as reported by Mahawar et al (2018). Titratable acidity (TA) was determined by adopting the method of AOAC (2009).…”

Mass modeling of guava (cv. Allahabad safeda) fruit with selected dimensional attributes: Regression analysis approach

“…India has exported guava (fresh and dried) worth of 1,273 thousand USD with an export of around 2,886 metric ton during -2021(APEDA, 2021. Guava has gradually became a crop of commercial importance and is cherished for its amplified and consistent demand in processing industries to prepare a series of value added products (jam, jelly, candy, nectar, fruit bar, frozen products, toffees, canned fruit, and so on (Mahawar et al, 2018). Pulp preparation appears to be the best alternative for foreseeing the market glut during peak harvesting season since it serves as raw material for processing and preservation industries.…”

Formulation of date pit oil‐based edible wax coating for extending the storage stability of guava fruit

“…Mahawar et al () also observed that the acidity of fruits reduced progressively with ripening due to increasing sugar content. During the process of respiration soluble solids and organic acids present in fruits are utilized as a substrate during the storage period.…”

“…was observed in T 0 (50.05%) followed by T 1 (42.2%), T 2 (40.9%), T 3 (36.73%), and T 4 (10.82%). Mahawar et al (2018) also observed that the acidity of fruits reduced progressively with ripening due to increasing sugar content.…”