PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR

Abstract

Wood apple is the cheaper, highly nutritious and seasonally available fruit and it was decided to preserve for human consumption throughout the year. This study was planned to utilize wood apple by preserving them as fruit bar. Using wood apple preserved products as fruit bar were developed, stored and quality parameters were assessed for a periods of 60 days. Different amounts of wood apple pulp (50g, 75g, 100g) were used to develop bar. Statistically analysis of sensory attributes revealed that sample S2 (75 g pulp) was most delicious. Physico-chemical analysis showed that sample S2 contained moisture 13.55%, ash 4.90%, acidity 1.75%, TSS 71.5 obrix, total sugar 46.15mg/100g, reducing sugar 8.75mg/100g, vitamin C 1.71mg/100g and protein 7.85%. Hence, this study shows that wood apple bar has high nutritional value.