A STUDY ON THE PREPARATION OF MIXED FRUIT BAR FROM MANGO, PINEAPPLE AND PAPAYA

Abstract

The study was conducted to develop mixed fruit bar from mango, pineapple and papaya. Fresh mango, pineapple and papaya were analyzed for their composition. The mango fruit contained moisture 80.2%, ash 0.55%, acidity 0.19%, vitamin C 45 mg/100g, TSS 15.9%, protein 0.78% and total sugar 13.7% respectively. The pineapple juice contained vitamin C 8.3 mg/100 g, moisture 83.6%, ash 0.46%, acidity 0.62%, pH 3.70, total soluble solid (TSS) 11.7% and total sugar 12.1%. The whole ripe papaya fruits contained the moisture 89.4%, ash 0.45%, TSS 9.75%, pH 4.30%, vitamin C 38.2 mg/100 g, acidity 0.15% and total sugar 7.6%. The mixed fruit bar contained 14.55% moisture, 1.15% ash, 1.07% protein, 1.30% fibre, 52.07% total sugar and 10.40 mg/100 g of vitamin C. Among the four sample S; (mango 40%, pineapple 24% and papaya 20%); S2 (mango 45%, pineapple 19% and papaya 20%); S3; (mango 50%, pineapple 14% and papaya 20%); S4 (mango 35%, pineapple 29% and papaya 29%), the sample S3 secured highest score for overall acceptability and ranked as "Like very much" by a taste testing panel. The sample S; had mango pulp 50%, pineapple juice 14%, papaya pulp 20%, starch 1% and sugar 15%. Various proportions of sugar were used to prepare mixed fruit bar. It only increases the weight of final product. Minimum requirement of sugar for fruit bar manufacturing was 7%. Below this level it produces cracker fruit bar. The mixed fruit bar stored in double layer high density polyethylene package coated with aluminium foil rendered higher quality retention than those packed in low density polyethylene bags. The best quality of mixed fruit bar was achieved when stored in double layer high density polyethylene bag coated with aluminium foil during 60 days and best storage temperature is 3°C.