Year: 2016 | Month: June | Volume 9 | Issue 3
Effect of packaging on quality of enriched fruit bars from aonla (Emblicaofficinalis G.) during storage
Abstract:
The main objective of the study was to evaluate the packaging materials to maintain quality of enriched fruit bars during storage. The experiment was laid out in CRD with 10 treatments. Blending of aonla pulp with pulp of provitaminA rich fruits viz. mango, papaya and jackfruit in different ratios was carried out and its effect on the quality of resultant fruit bars in different packaging materials was evaluated during storage for a period of 6 months. A declining trend in moisture, acidity, non-reducing sugars and ascorbic acid and total carotenoids was observed whereas Total Soluble Solids, total sugars, reducing sugars and non-enzymatic browning showed an upward trend. Enrichment of aonla pulp with fruit pulp of provitaminA rich fruits like mango, papaya and jackfruit showed a rise in total carotenoids and reduced astringency and acidity, thereby resulting in fruit bars with altered palatability and enhanced nutrition. Packaging materials did not reveal any significant variation in sugar retention of fruit bars during storage. High Impact Polystyrene boxes were found to be more effective in reduction of non-enzymatic browning as compared to LDPE and areca plate overwrapped with cling film. Enriched fruit bars contained three vital antioxidants viz. Vitamin C, carotenoids and polyphenols.
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