Quality Attributes of Fruit Bar Made from Papaya and Tomato by Incorporating Hydrocolloids

Abstract

Fruit bar was prepared from blend of ripe papaya and tomato pulps (variety, Red Lady and C.V. Naveen, respectively) in the ratio 75:25 on weight basis. Effects of hydrocolloids viz. pectin (P), starch (S), and ethyl cellulose (EC) and its three different levels on physico-chemical, sensory, and textural characteristics were investigated. It was found that seven different samples of fruit bar had moisture contents of 20.9–22.1% and total soluble solids 78.1–78.8°Brix while pH, browning index, and vitamin C contents were in the following ranges, 4.3–4.50, 0.137–0.150 (OD), and 40.5–41.4 mg/100 g respectively. Texture study revealed that hydrocolloids incorporation at 1% each of starch + ethyl cellulose and pectin + starch, 1.5% each caused significant (P < 0.05) increased in compactness/hardness of texture. Sensory characteristics study revealed that all the samples of fruit bar were acceptable in taste, color, and aroma but differed significantly (P < 0.05) in their texture. The samples packed in LDPE bags (100 μ), stored at 35–45°C for four months. It was found that there were significant (P < 0.05) changes in physico-chemical properties like acidity and vitamin C during four months storage. No significant (P < 0.05) effect on either browning index (OD) or deterioration in color, taste, and aroma of these samples was observed. During four months storage change in color and texture were not uniform for all treatments. Addition of 0.5 and 1% of each starch + ethyl cellulose were effective in maintaining the color while 0.5, 1, and 1.5% of each P + S was effective in improving the texture during four months storage.