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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 6, Issue 4 (2017)

Quality evaluation and storage study of papaya guava fruit bar

Author(s):

A Laxman Kumar, C Madhumathi, Syed Sadarunnisa and P Latha

Abstract:
Among the different blending ratios of papaya cv. Red Lady and guava cv. Lalit (100:0, 80:20, 60:40, 50:50, 40:60) in preparation of fruit bar, 50% papaya pulp and 50 guava pulp (L) treatment (T4) recorded as best blending ratio as the treatment recorded maximum sensory score and overall acceptability (8.67) and also with better ascorbic acid (127.32 mg/100 g), total carotenoids (1218 µg/100 g) and protein (1.00%) contents.

Pages: 2082-2087  |  2267 Views  938 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
A Laxman Kumar, C Madhumathi, Syed Sadarunnisa and P Latha. Quality evaluation and storage study of papaya guava fruit bar. J Pharmacogn Phytochem 2017;6(4):2082-2087.

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