Vol. 12, Issue 11 (2023)

Author(s):
Tathe DB, Pawar VS, Guruju N and Ghuge GB

Abstract:
The current study aimed to standardize a formulation for mixed fruit bars incorporating mahua flowers. The precise formulation of any product is a crucial factor that determines its sensory acceptability and marketability. Therefore, several treatments, namely T₀ (80:20:0) T₁ (70:20:10), T₂ (60:20:20), and T₃ (50:20:30), were employed to standardize the mixed fruit bar by varying the concentration of mango pulp, papaya pulp, and mahua flower pulp in the formulations. While the papaya pulp concentration was kept constant, the mango pulp and mahua flower pulp were varied in each treatment. The fruit bar was prepared by first preparing a puree of mango fruit pulp, papaya fruit pulp, and mahua flower pulp, followed by heating the mixture for 15 minutes at 70–80 °C to reach 50 ⁰Bx, after that the puree mixture was poured into glycerin-polished plates and then dried in cabinet dryer at 65 °C for 7-8 Hrs. Among the above treatments it was found that sample T₂, which contained mango pulp, papaya pulp, and mahua flower pulp in the ratio of 60:20:20, respectively, received the highest hedonic score 8.2 from the semi-trained sensory panel, hence it was selected successfully for final formulation.