Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars

Latif, Souzan; Zaghloul, Hosam; Mursi, Al Zahraa A. H.

doi:10.21608/jfds.2020.160399

Cited by 3 publications

(2 citation statements)

References 38 publications

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“…Overall acceptability score has decreased during storage due to changes in loss of taste, flavour and chemical composition of the product. Similar observations were recorded by Vijayanand et al [20] in guava fruit bar, Narayana et al [21] in banana fig fruit bar, Attri et al [16] in papaya toffee and leather, Latif et al [22] in guava and strawberry fruit bars and Rana et al [23] in fruit bars with omega rich food source fortification.…”

Section: Overall Acceptabilitysupporting

confidence: 84%

Studies on Guava Based Protein Enriched Fruit Leather Rollups

B.,

Subbaiah,

Vani

et al. 2023

CJAST

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Aims: To standardize the protocol for protein enriched guava leather rollups preparation and to study the biochemical and organoleptic quality of guava-based protein enriched fruit leather rollups Study Design: Completely Randomized Factorial Design Place and Duration of Study: It was conducted at Post Harvest Technology Laboratory, College of Horticulture, Dr Y.S.R Horticultural University in the year 2023. Methodology: The ripe guava fruits of Lalit variety were thoroughly washed and the pulp was extracted by homogenizing the slices in the mixer. The pulp was sieved to remove lumps and divided into two batches. Palmyra jaggery and sugar were added separately to each batch of the pulp. Later, protein sources were added (Whey or Soya or Cashew or Almond) in the concentration of 5% separately for each treatment combination. The pulp mixture was spread evenly on the trays and allowed for drying at 65o C for 12 hours. Dried fruit bars were cut into rectangular pieces, rolled and packed in polyethylene covers. The biochemical changes and organoleptic quality of the guava leather rollups were studied for 3 months at monthly interval under ambient conditions. Results: It was observed that vitamin-C (mg 100 g-1), protein content (mg 100 g-1), TSS (oB), taste, flavor and overall acceptability followed a decreasing trend from the initial day of storage to 90 days after storage. The fruit leather roll-ups prepared from Lalit and Palmyra jaggery using tray drying method fortified with whey protein (B1C1) recorded the highest vitamin-C content and protein content and the highest TSS was recorded for the fruit leather roll-ups prepared from Lalit and sugar by tray drying fortified with whey protein (B2C1). Whereas, the lowest vitamin-C content was noticed in the leather rollups made from Lalit and sugar using tray drying treated with almond (B2C4), the minimum TSS was observed in the rollups made from Lalit and palmyra jaggery by tray drying treated with almond (B1C4) and the minimum protein content was resulted in the rollups prepared from (B2C3) Lalit and sugar by tray drying treated with cashew. The maximum flavour score was noticed in fruit leather roll-ups prepared from Lalit and Palmyra jaggery using tray drying method fortified with whey protein (B1C1) and the maximum taste and overall acceptability score was observed in fruit leather roll-ups prepared from Lalit and sugar by tray drying fortified with whey protein (B2C1). While, the lowest taste and overall acceptability score was obtained in the rollups made from Lalit and palmyra jaggery by tray drying treated with almond (B1C4) and minimum flavour score was obtained in the rollups prepared from Lalit and sugar by tray drying treated with almond (B2C4). Conclusion: The highest vitamin-C and protein content was observed in rollups prepared from Lalit and palmyra jaggery by tray drying treated with whey protein (B1C1). Whereas, the highest TSS was observed in the rollups prepared from Lalit and sugar by tray drying treated with whey protein (B2C1). The maximum taste and overall acceptability score was observed in fruit leather roll-ups prepared from Lalit and sugar by tray drying fortified with whey protein (B2C1) and the maximum flavour score was noticed in fruit leather roll-ups prepared from Lalit and Palmyra jaggery using tray drying method fortified with whey protein (B1C1).

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Section: Overall Acceptabilitysupporting

confidence: 84%

Studies on Guava Based Protein Enriched Fruit Leather Rollups

B.,

Subbaiah,

Vani

et al. 2023

CJAST

View full text Add to dashboard Cite

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“…Another report revealed that strawberry fruit bars treated at 50°C reduced the moisture content to 16% after 6.75 hours. Under the same heat treatment conditions, guava fruit bars took about 5 hours to achieve a similar moisture content [ 47 ]. An inverse correlation between TSS and heating time has also been reported in the dehydration process of tomatoes [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Nguyen

Trúc

2023

International Journal of Food Science

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Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63 °Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.

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