Standardization of formulation for preparation of fruit bar from sapota pulp
Research Type
Departmental Research
Experiment Background
Sapota [ManilkaraachrasFosberg] belongs to Sapotaceae family. Sapota was first introduced to India during late nineteenth century and its cultivation was first taken up in Maharashtra. Fully ripened sapota fruits are delicious and eaten as a dessert fruit. One hundred gram of edible portion of ripe sapota fruit contains, carbohydrates (21.49 g), protein (0.7 g), fat (1.1 g), calcium (28 mg), phosphorus (27 mg), Iron (2 mg), ascorbic acid (6 mg) and beta carotene (97 mg). It also has a lot of dietary fibre. Sapota production is steadily increasing in India due to expansion of area under cultivation and improved production technology and; but the inadequacies of handling, storage, transportation and marketing pose problem during glut season which results in heavy postharvest loss ranging from 25 to 40 per cent. Concentration is one of the best alternatives for long term preservation of the produce. However, technology for sapota fruit bar is lacking and the process for fruit bar is very tedious. Among different processed products, sapota based fruit bar can be one of the methods for preserving fruits for its off-season availability, which is concentrated product made from fruit pulp, with a chewy texture and mouth feel. Fruit bar is high calorie food and is a rich source of the vitamins and minerals. Fruit bar, being principally made up from fruit pulp, retains most of these ingredients and form a good nutritional supplement. Presently table sugar which is known as empty calorie food is being added to increase the TSS of fruit bar. Sugarcane juice is extracted from the pressed sugarcane which is rich source of potassium, calcium, iron, and vitamin B beside sugars. Recently, processors have faced the market competition for such products. So, they can add more value to their products by the mean of blending of sugarcane juice. In case of bar, there is a vast possibility to add further value by formulation. Now-a-days, formulation is recent trend; which enhances the nutritive value of product as well as beneficial for the health of consumers. So keeping all the problems in mind, the present investigation shall be taken with following objectives.
Experiment Group
Horticulture
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12935/00)329/01/REG/00285
Objective
Objectives:
To study the effect of sugarcane juice proportion and KMS concentration on quality of fruit bar from sapota pulp
To study the quality parameters of fruit bar during storage.
Season
Not season specific
Location Unit Type
(02)EDUCATION UNIT
Location Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Location Department
(218)Post Harvest Technology,ACHF, Navsari
Plot No
PHT Lab
PI Name
(NAU-EMP-2012-000868)DEV RAJ BAKASHI RAM -
PI Email
drpandir_phtc@nau.in
PI Mobile
9913753252
Year of Approval
2022
Commencement Year
2022
Completion Year
2024
Design of Experiment
CRD with factorial concept
Crop Spacing (cm x cm)
Nil
Gross Plot (m x m)
Nil
Net Plot (m x m)
Nil
Total Experiment Area (m2)
Nil
Plot History Last Three Year
Nil
Initial Soil Sample Analysis Report
Nil
Initial Soil Sample Analysis Report Attachment
Attachment Not Available!
Layout Plan
Nil
Layout Plan Attachment
Attachment Not Available!
Treatment
Treatment details:
Factor 1. Blending Proportion (B)
Treatment
Sapota Pulp (%)
Sugarcane juice (%)
B1
90
10
B2
80
20
B3
70
30
B4
60
40
B5
50
50
Factor 2. Potassium metabisulphite (K):
K1: Control
K2: 50 ppm
K3: 100 ppm
K4: 150 ppm
Treatment Combinations: 20
Details of Treatment Combinations
B1 K1
B2 K1
B3 K1
B4 K1
B5 K1
B1 K2
B2 K2
B3 K2
B4 K2
B5 K2
B1 K3
B2 K3
B3 K3
B4 K3
B5 K3
B1 K4
B2 K4
B3 K4
B4 K4
B5 K4
Number of Repetitions =3
Design: CRD with factorial concept
Sample size = 50 g (Finish product)
No of samples per treatment per repetition =20
Binding agent: 0.5 % Pectin
Packaging material:400 Gauge HDPE Bag
Storage: at ambient temperature
Observations:Storage study at 0, 3, 6, 9 months of storage