Studies on Preparation of Fortified Sapota-Papaya Fruit Bar

Abstract

Food Enrichment and Fortification are the most cost effective and sustainable strategy to address the problem of micronutrient malnutrition. The study was conducted to standardize the protocol for preparation of sapota-papaya fruit bar and to enhance the nutritional value by fortifying with skim milk powder. For preparation of fruit bars, Sapota and Papaya pulp were blended in different proportions to standardize parameters like pectin, pulp combination and SMP concentration and the mixture was dried in mechanical dehydrator at 55 ± 2ºC for 8-10 h. Best recipe was selected on the basis of sensory evaluation. The protein content of sapota-papaya bar was increased gradually from 1.17% to 1.85% with the increasing amount of skim milk powder whereas the protein content of fruit bar without addition of skim milk powder was found to be 0.87%. Also the amount of energy obtained by consuming 100 g of sapota-papaya bar fortified with 6% SMP was higher (346.06 Kcal) than that of control sample (342.96 Kcal). Thus the study revealed that the developed fruit bar was found to be rich in protein and it can be given as a supplement to malnutrition.

Enrichment on quality of aonla (Emblica officinalis G.) fruit bars by blending

“…However, Hemakar et al (2000) evaluated a moisture content of 11.0 per cent in mango bars. Take et al (2012) also reported moisture content in the range of 14.64-15.91 per cent in fortified sapota-papaya fruit bar. The maximum moisture content in sweet and spiced aonla segments were observed in sucrose treatments, which may be attributed to almost twice the molecular weight of sucrose compared with glucose, which resulted in roughly half the molecular concentration of sucrose solution, and therefore lower osmotic pressure than the glucose solution and thus less water loss (Panagiotou et al, 1999).…”

“…Similar trend was observed by Mir and Nath (2000) in mango bar enriched with desiccated coconut powder and soy protein concentrate and Shanthi (2000) in mango bar enriched with green gram. Increase in carotenoid content in fortified sapota -papaya fruit bar was reported by Take et al (2012).…”

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

“…There was an increase in carotenoids content as papaya pulp increased in blending ratio of fruit bar because papaya is a rich source of carotenoids [27]. The loss of carotenoids content in the processed samples was mainly due to non-oxidative changes (cis-trans isomerisation, epoxide formation of thermal degradation) or oxidative changes.…”