Development of Fruit Bar Using Sapodilla (Manilkara zapota L.)

Abstract

This study was done to evaluate the effect of adding different concentrations of pectin (0, 1, 2 and 3%w/w) and the quality of the formulation. Nutritional content of sapodilla fruit bars as carbohydrates (72.8%), proteins (0.3%), fats (3.2%), fibers (2.5%), ash (1.8%), phenols (169.9 mg GAE/100 g) and calorie (323.0 kcal/100 g). Increasing the pectin concentration increased the hardness, adhesiveness, cohesiveness, springiness and chewiness of the sapodilla fruit bar but lower the moisture content and aw. A high pectin content (3%) also significantly increased the hue˚ of fruit bar (P < 0.05). These results suggest that pectin can be added as a stabilizer to prolong shelf life, as well as to improve the texture of sapodilla fruit bars without significantly affecting the nutritional value and color. All sapodilla fruit bars in this study were acceptable and fell above the “neither like nor dislike” category (≥4.0) for all attributes measured. Practical Applications Sapodilla fruit, being a good source of vitamins and other nutrients, are underutilized as a functional food compound. Effective processing can preserve and losing in a significant increased and reduction in nutrient components of the sapodilla fruit bars frequently. The processed sapodilla with different concentration of pectin can increased the hardness, adhesiveness, cohesiveness, springiness and chewiness of the sapodilla fruit. These processed of sapodilla fruit bar can be utilized in the development of functional products as a stabilizer to prolong shelf life, as well as to improve the texture of sapodilla fruit bars without significantly affecting the nutritional value and color.