Fruit Bars Research Articles

Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather

Technology for utilization of seabuckthorn berries for preparation of fruit leather/bar was optimized by modifying the foam mat drying technique. The conversion of seabuckthorn juice/pulp into foam was standardized by whipping the pulp after addition of CMC @ 0-3% at 5°C and drying the resultant foam in dehydrator (55 ± 2°C) to a moisture content of about 12-14%. The fruit bar prepared from sulphited juice/pulp wrapped in a butter paper followed by packing in polyethylene pouches (20g) and stored at ambient temperature (14.6-26.1°C) experienced least changes in quality attributes like ascorbic acid (1045.7mg/100g vs 997.5mg/100g) and carotenoids (80.4mg/100g vs 72.3mg/100g) as compared to the leather made from the unsulphited pulp. Storage studies indicate that fruit bars are mildly hygroscopic (0.46-0.65) and can be stored within the RH of 46-65% at room temperature.

Chocolate, biscuits and fruit bars: effects on appetite and mood

Chocolate, biscuits and fruit bars: effects on appetite and mood

PERSPECTIVES OF PROCESSING PAPAYA (CARICA PAPAYA) FRUIT: NATIONAL AND INTERNATIONAL STRATEGIES

Papaya is a tropical fruit grown more prominently in recent years, production next to fruits such as mango, banana, citrus and pineapple at the global level. Even in India, the fruit is more common with a number of varieties. The fruit is characterise for its active pectinolytic enzymes during ripening. Papain, the proteolytic enzyme is of industrial importance. The fruit is known for its carotenoid content and retinol activity, to counteract vitamin A deficiency. Pro-vitamin A carotenoids average 232 μg beta-carotene and 594 μg beta-cryptoxanthin/100 g and vitamin A ranged from 18 to 74 μg RAE (retinol activity equivalents)/100 g. Lycopene content in the red-fleshed varieties ranged from 1350-3674 μg/100 g. Its vitamin C content is -50 mg/100 g. Because of faster fruit softening consequent to ripening, and the recorded transportation losses up to 40%, the fruit requires conversion into processed products, to ensure extended storage, for transportation, trade and consumption. Juice, blended beverages, jam (including low calorie), jelly, dehydrated, osmo dried, cereal flakes, fruit bar, candy, restructured and intermediate moisture and frozen products could be developed from the fresh fruit, besides minimal processing. The fruit is known to reduce blood cholesterol. The pectin content of the fruit aids in jam preparation and easy setting. Varieties with low sweetness suit the diabetic patients. Because of the mild flavor of the fruit, the products can be supplemented with other strong flavors, to obtain tailor made sensorial products. Its fast growth in nature, higher yields and diverse range of varieties offer papaya fruit for development of economically viable products on commercial scale, with ample scope for blending with other fruits. The biochemical constituents of the fruit related to health benefits and the provision for development of wide spectrum of processed products dictate the scientific merit of the fruit, with national and international strategies for the future.

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

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.

Reduction of dimethylhydrazine-induced cytotoxicity by mango fruit bar: Changes in antioxidant enzymes in rats

Male Wistar rats were fed the control casein diet, 10% mango fruit bar (MFB) substituted casein diet and 20% MFB substituted casein diet for 12 weeks. Dimethylhydrazine (DMH) was coadministered weekly (s.c) to another 3 groups of rats maintained on the same diets. At the end of the experimental period the rats were sacrificed. The results revealed that the ingestion of the processed mango fruit altered the DMH-induced reduced catalase activity in the liver. However, MFB did not elicit any effect on the induced peroxidative stress by DMH administration. The DMH exposure increased the kidney GGT and femur micronuclei and the fruit bar consumption reduced it. The MFB feeding also increased hepatic vitamin A and glutathione-S-transferase (GST) activitiy. The study suggested that the long term consumption of the processed mango fruit may have significant inhibitory effects on the cytotoxicity of DMH in rats.

Effect of contingent hunger state on development of appetite for a novel fruit snack

Eating more fruit can reduce risk of cancer and cardiovascular disease. Understanding barriers to this behaviour is critical for strategies to encourage it. We addressed the question whether the level of hunger at which fruit is eaten would influence the development of appetite for fruit. Half the participants were asked to eat a pair of novel fruit snacks (dried fruit bar; 50kcal each) exclusively when hungry (at least 3 hours since last eating), and half to eat them exclusively when full (20–30 minutes after a meal), twice a day for one week. Rated appetite for the bars, and ad-libitum intake, were measured when hungry and full, on 2 days prior to, and 2 days after this week. Compliance was assessed from dietary diaries. Thirty participants (22 women, 8 men) completed the study satisfactorily. For the group eating the fruit bars only when hungry (hungry-trained), intake increased after the week, but only when full at the time of testing. Other measures of appetite for this group were unaffected, with the exception of a reduced desire to eat the bars when tested hungry. Ranked preference for the trained flavour increased exclusively among hungry-trained subjects, but only for those who had reported their preferred snack food to be fruit. No change in any measure was found for the group eating the fruit bars exclusively when full. The results suggest the hungry-trained group learnt that the bars lacked strong satiation, thus allowing greater intake when full (learnt desatiation). For the same reason, however, the prospect of eating the bars when mildly hungry lost its appeal. Eating fruit between meals may not encourage snacking on fruit, unless hunger is absent at the time of consumption.

Storage Stability of Guava Fruit Bar Prepared Using a New Process

Guava fruit bar prepared from a new process with better textural and sensory properties was assessed for storage stability and packaging requirements. The guava fruit bar was also compared with the mango bar prepared from the earlier reported process. Moisture sorption behaviour of the fruit bars at 27 °C under different RH was studied for the selection of suitable packaging material. The sorption studies revealed that fruit bars from both processes exhibited typical sigmoid sorption behaviour. The guava bar and mango bar with an initial moisture content of 14% and 14.8% were in equilibrium with 57% RH and 68% RH, respectively. The sorption isotherm of guava bar and mango bar exhibited a steep rise above 65% RH and 70% RH, respectively. A moisture range of 11 to 15% for guava bar and 10 to 15% for mango bar was found to be safe for storage of the products. Packaging studies of fruit bars have been carried out in 0.02 kg unit packs in two flexible packages i.e., pearlized biaxially oriented polypropylene and polyester-polyethylene laminate. The fruit bars packed in both the materials were highly acceptable with desirable textural and sensory quality up to 3 mo storage in ambient conditions.

Nutrient Intake and Eating Patterns of Elite and World/Olympic Figure Skaters

The nutritional intakes and eating patterns of elite, world and Olympian figure skaters were evaluated. Three day diet records, weights and heights were collected. Participants included 20 females 17.7 ± 8 years of age and 18 males 19.5 ± 3.6 years of age. Average weight and height for females was 107.5 ± 15.0 pounds, 5.1 ± .2 feet and for males, 146.1 ± 17.7 pounds, 5.6 ± .2 feet. Average daily caloric intakes were 1473 ± 506Kcal for females and 2795 ± 1152Kcal for males. Percentage of calories from carbohydrate, protein and fat for females were 59, 18 and 25 respectively. Percentage of calories from carbohydrate, protein and fat for males were 55, 16 and 30 respectively. Distribution of calories for breakfast, lunch, dinner and snacks for females vs males was 310 ± 196 vs. 477 ± 274, 388 ± 245 vs. 875 ± 529, 503 ± 281 vs. 824 ± 558, and 270 ± 320 vs. 618 ± 784 respectively. For females, caloric intake was below the norm for their age group, however males were within 93% of their age group. Males consumed more calories from snack occasions vs. females. The most frequently consumed snacks for both females and males were water, fruit, nonfat skim milk, diet sodas, powerbars and fruit bars. Females obtained a higher percentage of calories at dinner(34) vs. males(29). The caloric density of fat by meal occasion was higher for males vs. females at lunch(.04 vs. .03), dinner(.04 vs. .03) and snacking(.03 vs. .02), respectively. The low caloric intake of the female skaters may be increased by raising the consumption of their fat intake. Although the skaters as a group were consuming three meals and snacks it's important to evaluate the individual eating patterns and nutrient distribution to develop a program to meet their nutritional and performance needs.

Assessment of the cariogenic potential of fruit fingers, muesli bars and jelly beans.

Intra-oral tests of a fruit bar, a muesli bar and jelly beans were performed to establish their cariogenic potential by means of enamel hardness changes. Little difference was found when the fruit finger and muesli bar were compared. Surprisingly, the jelly beans did not produce a greatly increased degree of softening when compared with the fruit fingers. Statistical significance was not reached in either of the experiments carried out.

CUTTING RESISTANCE OF A RESTRUCTURED FRUIT BAR AS INFLUENCED BY WATER ACTIVITY

ABSTRACTThe cutting resistance, of thin rectangular strips of a restructured dehydrated fruit bar was measured over a range of water activity, 0.30‐0.97. There was a 100‐fold increase in cutting force as the product was dried from an initial cutting resistance of 4.4 N at aw, = 0.86 to a maximum of 452 N at aw= 0.33. Below a water activity of 0.33, samples became brittle and showed lower cutting resistances; for example, 68 N at aw= 0.30. The major ingredients in the fruit product affecting cutting resistance were the level of apple puree and maltodextrin.

凍結点周辺の温度域における魚の貯蔵

Papaya fruit bar (Thandra) was stored at room temperature (25-45°C) for nine months and the physico-chemical and microbiological changes were studied during the storage period. It was also stored at different temperatures and organoleptic changes were evaluated. Sensory evaluation of fruit bar revealed higher deterioration in colour, appearance and texture on 6 and 9 months storage at higher temperature. The losses of total carotenes. β-carotene and vitamin C were 54, 46 and 43%, at the end of the storage period. The products stored for 6 months were found to be superior from the textural and odour points of view and with minimum physico-chemical changes. Microbiological count was observed on 6 months storage and increased with increase in storage temperature. Equilibrium relative humidity studies revealed that 3 mil high density polyethylene could be used to store the product for 10 months.

Development of Instant Foods and Emergency-Survival Rations for Service Use

A variety of instant and ready-to-eat foods and emergency/survival rations were developed for use by the Services meeting logistic requirements. Items developed include quick-cooking dehydrated pulses and vegetables, curry mixes like the Avial mix and omelette mix, instant fruit flavoured milk and lassi beverage powders. soup cubes, fruit bars and intermediate moisture fruits and vegetables which could be used as such or as components of pack rations. Various types of compressed ready-to-eat bars were developed for use as combat rations by the Army and a soft, flavoured fudge bar as survival ration for the Navy. The various products remained acceptable for 6-12 months under ambient conditions when packed in flexible laminate pouches and were found acceptable in large scale user trials by the Services and several mountaineering and Antarctica expeditions.

Título en español.

El nivel de pH fue determinante en la composición química de pastas de cidra elaboradas a pH 3.4, 3.7, 4.1, y 4.3. El contenido en vitamina C fue afectado por el nivel de pH, por lo cual la destrucción de esta vitamina fue mayor en las pastas con pH más bajo (pH 3.4 y 3.7). Al terminar el estudio, o sea al cabo de aproximadamente 200 días de almacenamiento las pastas con pH 3.4 y 3.7 contenían menos vitamina C que las elaboradas a pH 4.1 y 4.3. En las dos series de experimentos la destrucción a pH 4.3 fue mayor que a 4.1, algo que los autores no pueden explicar. El contenido total en ácido (como ácido cítrico) correspondió al pH usado al elaborarlas pero se observó una leve tendencia a bajar el nivel de acidez en las pastas elaboradas a pH 3.4 y otra leve a subir en las elaboradas a pH 4.1 y 4.3. El nivel de azúcares reductores correspondió a lo esperado: las pastas con pH más bajo contenían mayor cantidad de azúcares reductores, hecho que está de acuerdo con la literatura en lo relacionado con la inversión de la sacarosa a diferentes niveles de pH. Los datos obtenidos durante el almacenamiento demuestran una leve tendencia a subir en los niveles de azúcares reductores. Los azúcares no reductores variaron de acuerdo al nivel de pH, con menos inversión en las pastas a pH 4.1 y 4.3. La pasta a pH 3.4 arrojó el contenido más bajo en azúcares no reductores. En los cuatro análisis para vitamina C, acidez total, azúcares reductores y no reductores, las diferencias entre las pastas a 4.1 y 4.3 fueron menores que entre las pastas a pH 3.4 y 3.7. Del estudio se concluye que la pasta de cidra debe elaborarse a un pH de 4.1 cuando se usa sacarosa como dulcificante.

Título en español.

La pasta de cidra es similar a la de naranja. Las dos se preparan usando sacarosa de tal forma que se logre una cristalización fina en la superficie y una masa interior blanda. En el producto que se prepara comercialmente el azúcar tiende a continuar cristalizándose basta formar una pasta totalmente cristalizada y dura después de 1 ó 2 meses de almacenamiento. Por eso se estudió el efecto de los niveles de pH durante la preparación de pastas de cidra confeccionadas totalmente con sacarosa sobre las propiedades de almacenamiento. Al empezar el trabajo se prepararon lotes de pastas variando el pH de 3.0 a 5.0. De su evaluación se determinó estudiar los efectos de pH 3.1, 3.4, 3.7, 4.l y 4.3. A los 20 días de preparadas las pastas se evaluaron. Los resultados demostraron que la pasta con pH de 3.1 era demasiado blanda para entrar en el mercado. Además de blanda era pegajosa y no cortaba bien; se descartó. La pasta a pH 3.4 mantenía la forma pero aún quedaba muy blanda. En la prueba de rigidez experimentó una flexión de 1/2 pulgada. La pasta a pH 3.7 se parecía mucho a la de pH 3.4 pero era más consistente, pues en la prueba de rigidez la flexión fue de 1/4 pulgada. Las pastas a pH 3.4 y 3.7 no acusaban cristalización. A pH 4.1 y 4.3 las pastas mostraban cristalización en la superficie, pero apenas se notaba en la pasta a pH 4.1; la de pH 4.3 tenía una capa como de 1/16 pulgada de gruesa. Las dos eran completamente rígidas, aptas para una fácil manipulación al empacarse. Estudios de textura con la prensa Allo-Kramer demostraron que el grado de cristalización en estas pastas se puede determinar mediante la curva de fuerza registrada por el instrumento. El perfil de esta curva da un índice de la formación de la cristalización; el pico más amplio de la curva registra la dureza de las capas azucaradas que se han formado. La evaluación de las pastas después de 6 meses almacenadas demostró que a pH 3.4 y 3.7 nose formaba cristalizaci6n durante ese tiempo. A pH 4.1 y 4.3 si cristalizaron; lade pH 4.1 tenía una capa como de 1/16 pulgada, mientras que la de pH 4.3 tenía como 1/8 pulgada con algunas áreas de 1/4 pulgada de espesor. Del estudio se desprende que al elaborar pastas de cidra éstas deben confeccionarse a un pH de 4.1 para lograr la adecuada cristalización.

Título en español.

Se estudió la estabilidad de la vitamina C en dulce de cidra en sirop (rebanadas) y en pasta de cidra empacada tanto en cajas como en latas. Al cabo de 12.7 meses de almacenamiento el dulce de cidra en sirop retuvo del 73 al 77% del nivel original de vitamina C. Se encontró que durante los primeros 4 meses de almacenamiento en un dulce con 110 mg. de vitamina C por 100 g. de producto, la destrucción de esta vitamina era de aproximadamente 4 mg./100 g./mes, mientras que un dulce con 65 mg./100 g. perdió vitamina C a razón de 3 mg./100 g./mes. La destrucción de vitamina C durante todo el tiempo que duro el estudio fue de 2.4 mg./100 g./mes para el dulce de alta concentración y de 1.2 mg./100 g./mes para el de baja concentración. En pasta de cidra enriquecida con vitamina C se demostró que la forma de empaque afecta la estabilidad de la vitamina. En lotes del producto preparados simultáneamente, en los cuales la única diferencia era la forma de empaque, se encontró que la pasta enlatada contenía menos vitamina (17 mg./100 g.) que empacada en cajas. Se encontró además, que aunque existía esta diferencia inicial, al cabo de 2 meses de almacenamiento el contenido de vitamina se niveló en los dos productos en un valor de 118 mg./100 g. A los 4 meses la vitamina se niveló en los dos productos en un valor de 118 mg./100 g. A los 4 meses la vitamina C en los dos productos (enlatado y en cajas) era de 113 mg./100 g. y al cabo de 5 meses era de 110 y 109 mg./100 g., respectivamente. Al finalizar el estudio de 7 meses, la pasta de cidra en caja retuvo aproximadamente el 73% del contenido de vitamina original, mientras que en latas, al finalizar 10 meses de estudio, retuvo 84%.