2024
DOI: 10.33545/26174693.2024.v8.i3g.773
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Development of sweet potato (Ipomoea batatas L.) and mango (Mangifera indica L.) blended bar

Supriya Gahane,
Pradeep Relekar,
Jitendrakumar Kadam
et al.

Abstract: The experiment was conducted for different parameters with five main treatments viz., 100, 90:10, 80:20, 70:30 and 60:40 percent sweet potato and mango pulp proportion with storage period as sub treatment and were analyzed for changes in physico-chemical parameters and sensory qualities. The quality of the fruit bar could be improved by blending the sweet potato pulp with Alphonso mango pulp. From the present investigation, it was observed that the chemical parameters such as titratable acidity, reducing sugar… Show more

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