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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 6, Issue 5 (2017)

Effect of addition of pectin on textural and sensorial quality characteristics of fig mango bar

Author(s):

Pawase PA, More DR and Satwadhar PN

Abstract:

The objective of this study was to investigate the effect of different levels of pectin on quality characteristics of Fig mango bar. Fig mango bar was prepared using pulp with 32% sugar, 1% acid and 1.5 cm pulp thickness with varying concentration of pectin (i.e. 0.5, 1.0, 1.5 and 2.0%). The prepared mixture was dried at 65–70 oC in cabinet drier. The products were evaluated for physico-chemical properties and sensorial quality profile. The results revealed that pectin addition negatively effect on the quality characteristics of fig mango bar and not recommended for development of Fig mango fruit bar.

Pages: 469-471  |  1445 Views  366 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Pawase PA, More DR and Satwadhar PN. Effect of addition of pectin on textural and sensorial quality characteristics of fig mango bar. J Pharmacogn Phytochem 2017;6(5):469-471.

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