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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 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 2865-2877
DOI: https://doi.org/10.20546/ijcmas.2017.612.334


Protein Fortified Mango and Guava Fruit Bars: Ingredients Optimization, Quality Evaluation and Storage Stability
Mohamed Saleh Kourany*, Khalil Ibrahim Khalil, Samah Ahmed Abd-Eltawa and Adel Abd El Razek Abd El Azim Mohdaly
Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Egypt
*Corresponding author
Abstract:

The present investigation was carried out with the objective of the production of mango and guava bars fortified with protein having good sensory quality and high nutritional value and suitable for direct eating as a replacement of the confectionary and snacks which has no nutritional value. The results indicated that the optimum concentrations of sugars were 20% and 15% to be blended with mango and guava pulps, respectively followed by drying at 65°C to moisture content of 15-20%. Sulphiting treatment of mango and guava pulps to the levels of 1500 and 1000 ppm, respectively was necessary to produce fruit bars with good natural colors. Testing the food stabilizers data showed that adding 1.5% of pectin to mango pulp and 0.5% carboxy methyl cellulose to guava pulp are the more suitable conditions to produce fruit bars, respectively with good texture and chewability properties. Protein fortification indicated that using milk protein concentrate with concentration of 1.0% was preferred to produce protein fortified mango bar, while in the case of guava 2.0% of whey protein concentration was the more suitable. Sensory evaluation and chemical analysis indicated the possibility of producing protein fortified mango and guava bars with good sensorially properties and high nutritional values due to their high contents of sugar, protein, amino acids, vitamin C, β – carotene and minerals as well as well as fibers. The products showed high storage stabilities chemically, sensorially and microbiologically.


Keywords: Mango, Guava, Fruit bar, Food stabilizers, Minerals, Nutritional value, Protein fortification, Sensory properties, Storage stability.
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How to cite this article:

Mohamed Saleh Kourany, Khalil Ibrahim Khalil, Samah Ahmed Abd-Eltawa and Adel Abd El Razek Abd El Azim Mohdaly. 2017. Protein Fortified Mango and Guava Fruit Bars: Ingredients Optimization, Quality Evaluation and Storage Stability.Int.J.Curr.Microbiol.App.Sci. 6(12): 2865-2877. doi: https://doi.org/10.20546/ijcmas.2017.612.334