Studies on Preparation of Mango-Sapota Mixed Fruit Bar

Abstract

The mixed fruit bars were prepared from sapota and mango pulp at different proportions viz. (0:100, 10:90, 20:80, 30:70 and 40:60) with sugar, citric acid (30 and 1% citric acid by weight of pulp respectively) and evaluated the physico-chemical and sensory quality characteristics. All fruit bars were analyzed for their organoleptic characteristics such as color, flavor, taste, appearance and overall acceptability. The highly acceptable and desirable fruit bar with respect to color, taste, flavour, mouth feel and overall acceptability can be obtained with combination of 30 percent sapota pulp and 70 percent mango pulp. The product scored maximum score (8.1) for color, taste, flavor and overall acceptability.