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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 2485-2492
DOI: https://doi.org/10.20546/ijcmas.2017.607.293


Studies on Preparation of Protein and Beta Carotene Rich Guava (Psidium guajava) Fruitbar, cv. Allahabad Safeda
Pottapengera Prasanth* and Saket Mishra
Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Naini Agricultural Institute, Allahabad - 211007, (U.P) India
*Corresponding author
Abstract:

Guava bar fortified with carrot puree and different dry fruit powder like cashew, almond, peanut with an aim to produce protein and β-carotene enriched Guava fruit bar. The treatments consist of different blends of guava pulp and carrot puree and different dry fruit powder were evaluated for Physico-chemical and sensory characteristics and shelf life in ambient conditions of storage. The study revealed that guava bar blended with peanut had increased protein content as much as 0.46 to 3.25. The evaluation for other parameters, like Moisture, Total soluble solids, Titratable acidity, pH, Ascorbic acid, Reducing sugar, Total sugar, β -carotene, protein were done up to 90 days at monthly intervals. The Moisture, TSS, Titratable acidity and total sugars increased from storage period of 90days, where as there is a slight decline in the parameters like pH, ascorbic acid, β-carotene, Protein, Reducing sugar from 60 days to 90 days of storage. The fruit bar recipe with 80%guava pulp, 19%Carrot puree and 1% peanut recorded highest sensory score.


Keywords: Fortification, β-carotene, protein, Guava fruit bar, Fruit leather.
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How to cite this article:

Pottapengera Prasanth and Saket Mishra. 2017. Studies on Preparation of Protein and Beta Carotene Rich Guava (Psidium guajava) Fruitbar, cv. Allahabad Safeda.Int.J.Curr.Microbiol.App.Sci. 6(7): 2485-2492. doi: https://doi.org/10.20546/ijcmas.2017.607.293