Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Ajaykumar M. Take

Ajaykumar M. Take
S.P. College of Food Science & Technology,
Kharawate-Dahiwali, Tal-Chiplun, Ratnagiri- 415606, (MS)

  • Research Article
    Studies on Preparation of Fortified Sapota-Papaya Fruit Bar
    Author(s): Ajaykumar M. Take, Madhukar G. Bhotmange and Pratima N. ShastriAjaykumar M. Take, Madhukar G. Bhotmange and Pratima N. Shastri

    Food Enrichment and Fortification are the most cost effective and sustainable strategy to address the problem of micronutrient malnutrition. The study was conducted to standardize the protocol for preparation of sapota-papaya fruit bar and to enhance the nutritional value by fortifying with skim milk powder. For preparation of fruit bars, Sapota and Papaya pulp were blended in different proportions to standardize parameters like pectin, pulp combination and SMP concentration and the mixture was dried in mechanical dehydrator at 55 ± 2ºC for 8-10 h. Best recipe was selected on the basis of sensory evaluation. The protein content of sapota-papaya bar was increased gradually from 1.17% to 1.85% with the increasing amount of skim milk powder whereas the protein content of fruit bar without addition of skim milk powder was found to be 0.87%. Also the amount of energy obtained b.. Read More»
    DOI: 10.4172/2155-9600.1000150

    Abstract PDF

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