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International Journal of Food Properties Volume 8, 2005 - Issue 1
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Original Articles

Quality Attributes of Fruit Bar Made from Papaya and Tomato by Incorporating Hydrocolloids

S. Ahmad Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, IndiaCorrespondence[email protected]
,
A.K. Vashney Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India
&
P.K. Srivasta Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India
Pages 89-99 | Received 20 May 2003, Accepted 10 Apr 2004, Published online: 06 Feb 2007

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C.E. Orrego, N. Salgado & C.A. Botero. (2014) Developments and Trends in Fruit Bar Production and Characterization. Critical Reviews in Food Science and Nutrition 54:1, pages 84-97.
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J. Jang, Y. C. Yang, G. H. Zhang, H. Chen, J. L. Lu, Y. Y. Du, J. H. Ye, Q. Ye, D. Borthakur, X. Q. Zheng & Y. R. Liang. (2010) Effect of Ultra-Violet B on Release of Volatiles in Tea Leaf. International Journal of Food Properties 13:3, pages 608-617.
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Articles from other publishers (15)

Ngoc Duc Vu, Van Muoi Nguyen & Thanh Truc Tran. (2023) Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar. International Journal of Food Science 2023, pages 1-12.
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Hunaina Aslam, Muhammad Nadeem, Urooj Shahid, Muhammad Modassar Ali Nawaz Ranjha, Waseem Khalid, Tahir Mahmood Qureshi, Muhammad Ather Nadeem, Alaiha Asif, Mehak Fatima, Muhammad Abdul Rahim & Chinaza Godswill Awuchi. (2023) Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle–fig fruit bar. Food Science & Nutrition 11:7, pages 4219-4232.
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Amos Nussinovitch & Madoka Hirashima. 2023. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition 40 73 .
Tran Tieu Yen, Tran Hong Quan, Huynh Thi Hong Nhung, Giap Pham Ngoc Tram, Supatra Karnjanapratum & Soottawat Benjakul. (2022) Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization. Applied Food Research 2:2, pages 100173.
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Monika Janowicz, Agnieszka Ciurzyńska, Magdalena Karwacka, Jolanta Kowalska & Sabina Galus. (2022) Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks. Applied Sciences 12:13, pages 6379.
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Dasha Mihaylova, Aneta Popova, Zhivka Goranova & Pavlina Doykina. (2022) Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder. Foods 11:11, pages 1580.
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Mridusmita Barman, Amit Baran Das & Laxmikant S. Badwaik. (2021) Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather. Journal of Food Processing and Preservation 45:5.
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Deepika Shende, Manpreet Kour & Ashis Kumar Datta. (2020) Evaluation of sensory and physico-chemical properties of Langra variety mango leather. Journal of Food Measurement and Characterization 14:6, pages 3227-3237.
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Ashutosh Sharma, Archana Bachheti, Priyanka Sharma, Rakesh Kumar Bachheti & Azamal Husen. (2020) Phytochemistry, pharmacological activities, nanoparticle fabrication, commercial products and waste utilization of Carica papaya L.: A comprehensive review. Current Research in Biotechnology 2, pages 145-160.
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Vildan Eyiz, İsmail Tontul & Selman Türker. (2020) The effect of edible coatings on physical and chemical characteristics of fruit bars. Journal of Food Measurement and Characterization 14:3, pages 1775-1783.
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Devendra Kumar & R.N. Shukla. (2018) Studies on colour kinetics and textural characteristics of sugar and jaggery based papaya leather. FOOD SCIENCE RESEARCH JOURNAL 9:2, pages 434-440.
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Rabeta Mohd Salleh, Tee Lee Ying & Leila Mousavi. (2017) Development of Fruit Bar Using Sapodilla ( Manilkara zapota L .) . Journal of Food Processing and Preservation 41:2, pages e12806.
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Satish Kumar Sharma, Shyam Prakash Chaudhary, Virendra Kumar Rao, Vijay Kumar Yadav & Tejpal Singh Bisht. (2011) Standardization of technology for preparation and storage of wild apricot fruit bar. Journal of Food Science and Technology 50:4, pages 784-790.
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PATRICK GREVE, YOUNG SEUNG LEE, JEAN-FRANCOIS MEULLENET & BENNO KUNZ. (2010) IMPROVING THE PREDICTION FOR SENSORY TEXTURE ATTRIBUTES FOR MULTICOMPONENT SNACK BARS BY OPTIMIZING INSTRUMENTAL TEST CONDITIONS. Journal of Texture Studies 41:3, pages 358-380.
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A Olives, M Martin, B Castillo & M Torija. 2008. Tomatoes and Tomato Products. Tomatoes and Tomato Products 537 583 .

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