Standardization of Protocol for Best Blending Ratio of Papaya cv. Red Lady and Guava cv. Allahabad Safeda Fruit Pulp for Preparation of Fruit Bar

Abstract

The papaya and guava pulps were blended in the ratios of 100:0, 80:20, 60:40, 50:50 and 40: 60 in preparation of fruit bar and physicochemical analysis and sensory attributes were evaluated at zero (initial), 30 and 60 days of storage. Among the different blending ratios, fruit bar prepared with 60% papaya pulp + 40% guava pulp (T 3 ) was selected as best ratio (combination) as the treatment had maximum score for sensory attributes i.e., overall acceptability (8.75). The microbial load recorded in the same treatment was also minimum (yeast and mould) and within safe levels for consumption even after 60 days of storage. In general there was an increase in total soluble solids, reducing sugars and pH, whereas moisture content, titrable acidity, total sugars, ascorbic acid, total carotenoids, protein content and all sensory attributes were decreased with the advancement of storage period.

Effect of storage condition on physiochemical and sensory properties of papaya jam

“…Jam stored at ambient temperature exhibited more prominent decrease in the moisture content as compared to one stored at low temperature. There are reports that storage of jam can decrease the moisture content [7,12] . Chavan and Shaik (2015) [7] reported that moisture loss is more rapid under ambient condition than under refrigerated condition.…”

“…However, fresh fruits are liable to deteriorate owing to high ambient temperature and humidity, pest and disease infestation, improper handling and poor storage facilities [22] . One of the most handy, attractive and effective method of reducing loss is to process and preserve fruits in durable edible forms [12] . Converting fruit to preserves, jams, sauces, pickles and chutneys is an age-old Indian tradition.…”

“…Converting fruit to preserves, jams, sauces, pickles and chutneys is an age-old Indian tradition. Fruit preservation not only reduces fruit loss but also increases availability of fruit-based products during off-season [12,15] . Preservation of fruits in the form of jam is very attractive and popular among consumers.…”

“…Processing method and conditions has tremendous influence on quality parameters and self-life of jam [22] . Storage condition influences several quality parameters (such as color, texture, total phenolics content, total soluble solids, anti-oxidant activity and anthocyanin content) of jam [12,15,19] . Thus, proper selection of ingredients, storage condition, processing methods and condition is of utmost importance for the production of good quality jam [12,15,19] .…”

“…Storage condition influences several quality parameters (such as color, texture, total phenolics content, total soluble solids, anti-oxidant activity and anthocyanin content) of jam [12,15,19] . Thus, proper selection of ingredients, storage condition, processing methods and condition is of utmost importance for the production of good quality jam [12,15,19] . Papaya (Carica papaya L.) is one of the most popular tropical fruit owing to high nutritional content and immense commercial importance [2] .…”