International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1451) Last page : (1457)
Article doi: http://dx.doi.org/10.18782/2320-7051.5597
Studies on Sensory Quality and Microbial Count of Papaya Guava Fruit Bar
A. Laxman Kumar1*&1, C. Madhumathi1, Syed Sadarunnisa2 and P. Latha3
1Deparment of Fruit Science, College of Horticulture, Dr. YSRHU, Anantharajupeta (A.P.), India
2Department of Vegetable Science, College of Horticulture, Dr. YSRHU, Anantharajupeta (A.P.), India
3Department of Crop Physiology , Institute of Frontier Technology, RARS, ANGRAU, Tirupathi (A.P.), India
*Corresponding Author E-mail: appanilaxman123@gmail.com
Received: 2.08.2017 | Revised: 11.08.2017 | Accepted: 13.08.2017
ABSTRACT
Among the different blending ratios of papaya cv. Red Lady and guava cv. Lalit (100:0, 80:20, 60:40, 50:50, 40:60) in preparation of fruit bar, 50% papaya pulp and 50 guava pulp (L) treatment (T4) recorded as best blending ratio as the treatment recorded maximum sensory score viz., colour (8.85), texture (8.65), flavour (8.60), taste (8.60) and overall acceptability (8.67). The fruit bar prepared with different blended ratios of papaya and guava pulp was highly stable and safe from consumption point of view
Key words: Blending ratio, Papaya, Guava, Fruit Bar, Sensory Score.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Kumar, A.L., Madhumathi, C., Sadarunnisa, S. and Latha, P., Studies on Sensory Quality and Microbial Count of Papaya Guava Fruit Bar, Int. J. Pure App. Biosci.5(4): 1451-1457 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5597
