Author(s): Pallavi R. Wahane, M. I. Talib, Vishal R. Parate
Published in: International Journal of Engineering Research & Technology
License: This work is licensed under a Creative Commons Attribution 4.0 International License.
Volume/Issue: Volume. 4 - Issue. 11 , November - 2015
Changing lifestyle, brings a significant change in consumption of diet. Fruit bars can also be considered as snacks with good sensory and nutritional characteristics. They also content high protein, vitamin and minerals content. Different fruits are being processed to formulate different fruit bars, which are ready to use and attract all age group to meet their energy and protein needs. In the present work, an attempt was made to prepare comparatively high nutrient honey based passion fruit pulp bar by mixing with dry apricot pulp and flax seed powder. Three formulated bars were prepared by mixing passion fruit pulp, dry apricot pulp and flaxseed powder in the ratio 85:10:5(w/w), 80:10:10(w/w) and 75:10:15(w/w) and they were marked as B1, B2 & B3. These bar were compared with control bar (B0) prepared from passion fruit pulp and sugar. All bars were tested for moisture content, ash, crude fibre, protein, fat, acidity and ascorbic acid, calorific values. Mineral content such as calcium, sodium and potassium were determined as per standard laboratory methods. Results of sensory evaluation and chemical analysis showed that among all bars B2 was found to be higher in fat (2 times B0), calories (1.9 times B0) and fibre (1.26 times B0) respectively. All the bar formulations were tested for alkaloid toxicity by HPLC method and found to be absence in alkaloid harmane and harmine.
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