Storage stability of pulse protein enriched mango bars in different packaging materials

Abstract

Mango pulp is good source of carbohydrates, vitamin C and inorganic potassium, but lacks in protein and fat and therefore it is not considered to be nutritionally complete food. On the other hand, green gram contains 23.33 g protein and 1.17 per cent fat and easily digested when consumed as food. The direct use of green gram in food products results in the incorporation of protein and calories. It has great potential to provide good quality protein and calorie at low price and helps in combating protein-calorie malnutrition in the country. The present study was carried out to develop pulse protein enriched mango bars from mango variety (Neelum) with green gram flour.The developed bars were packed in different packaging materials such as, metallised polyester poly ethylene laminate pouches (MPP), poly propylene 250 gauge (P2) and 150 gauge (P3) and stored at room temperature to study the storage behaviour. During storage, there was a reduction in ascorbic acid, β-carotene, total sugars, moisture, pH, protein, fat, crude fibre and total ash, whereas an increase was found in acidity, reducing sugars, TSS contents in all the samples. The bar samples stored in MPP (P1) recorded higher percentage of nutrient with good organoleptic qualities and minimum microbial count at the end of the storage period (six months).