Abstract

Sapota-papaya fruit bar was prepared as per the FPO specification by blending the fruit pulp in different proportions. The standardized fruit bar (sapota- papaya 50:50) was kept at room temperature for about three months to study their keeping quality and the developed sapota-papaya bar was cut and individually packed in polyethylene bags (400 swg). A decreasing trend in pH, total sugar and ascorbic acid was observed. Whereas an increase in TSS, acidity and reducing sugar was noted throughout the storage period. Slight increase in microbial load was observed at the end of the storage period. The stored fruit bar had maintained the sensory evaluation score as highly acceptable upto 90 days.

Keywords: Sapota-Papaya bar, fruit pulp, reducing sugar, sensory evaluation, microbial load.