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

Figures & data

Figure 1 Process flow chart for the preparation of fruit bar.

Table 1 Physico-chemical characteristics of fresh and stored fruit bar

Physico-chemical characteristics of fresh samples*
Treatment	Moisture content (%)	TSS (°Brix)	pH	Acidity (%)	B.I. (OD)	Vitamin C (mg/100 g)
T1	21.1 ± 0.25^b	78.5 ± 0.16	4.30 ± 0.09	0.79 ± 0.016^a	0.150 ± 0.009	40.2 ± 0.14^a
T2	22.0 ± 0.18^b	78.2 ± 0.22	4.40 ± 0.007	0.77 ± 0.014^a	0.14 ± 0.008	40.5 ± 0.27^a
T3	20.9 ± 0.2^b	78.1 ± 0.18	4.35 ± 0.09	0.86 ± 0.014^a	0.150 ± 0.12	41.1 ± 0.12^a
T4	21.2 ± 0.16^b	78.4 ± 10.27	4.60 ± 0.07	0.78 ± 0.021^a	0.144 ± −0.011	41.4 ± 0.20^a
T5	22.3 ± 0.20^b	78.6 ± 0.13	4.6 ± 0.06	0.80 ± 0.029^a	0.141 ± 007	40.9 ± 0.16^a
T6	21.4 ± 0.15^b	78.1 ± 0.20	4.45 ± 2.05	0.80 ± 0.007^a	0.137 ± 0.09	41.3 ± 0.29^a
T7	22.1 ± 31^b	78.0 ± 0.29	4.5 ± 0.04	0.82 ± 0.026^a	0.156 ± 0.013	40.7 ± 0.21^a
120 day stored sample (under ambient condition)
T1	19.6.6 ± 0.22^a	79.8 ± 0.12	4.07 ± 0.03	0.96 ± 0.02^b	0.20 ± 012	30.8 ± 0.27^b
T2	20.00 ± 0.12^a	79.5 ± 0.18	4.15 ± 0.08	0.92 ± 0.03^a	0.19 ± 0.013	31.4 ± 0.23^b
T3	20.1 ± 0.36^a	79.7 ± 0.23	3.97 ± 0.03	0.98 ± 0.016^b	0.22 ± 0.30	41.1 ± 0.12^b
T4	21.3 ± 0.16^a	79.3 ± 0.28	3.98 ± 0.09	0.93 ± 0.04^a	0.21 ± 0.04	31.5 ± 0.02^b
T5	21.7 ± 0.21^a	78.7 ± 0.37	4.07 ± 0.07	0.90 ± 0.03^a	0.21 ± 0.019	30.6 ± 0.73^b
T6	20.8 ± 0.16^a	78.6 ± 0.37	3.83 ± 0.07	0.99 ± 0.25^b	0.23 ± 0.02	31.8 ± 0.25^b
T7	20.4 ± 0.29^a	78.9 ± 0.26	3.94 ± 0.06	0.95 ± 0.01^b	0.26 ± 0.17	33.5 ± 0.52^b

*Values are the means ± SD of seven replicates.

T₁—P + S, 0.5% each; T₄—S + EC, 1.0% each; T₂—S + EC, 0.5% each; T₅—P + EC, 1.0% each; T₃—P + S, 1.0% each; T₆—P + S + EC, 1.0% each; T₇—P + S, 1.5% each.

Mean values with different superscripts in a column, differ significantly (p < 0.05) and without superscripts do not differ significantly.

T₁, T₂, T₃, T₄, T₅, and T₆ are different treatments of hydrocolloids.

P—Pectin, S—Starch, EC—Ethyl cellulose.

Table 2 Effects of hydrocolloids and storage conduction on sensory characteristics of fruit bar

Sensory attributes
Fresh samples
Treatments	Color	Aroma	Taste	Texture	Overall
T1	6.6 ± 0.45	7.10 ± 0.38	7.4 ± 0.63	5.5 ± 0.45^b	6.65 ± 0.37
T2	7.02 ± 0.61	7.0 ± 0.45	7.10 ± 0.47	6.3 ± 0.63^a	6.85.1 ± 0.48
T3	7.10 ± 0.35	7.50 ± 0.63	7.6 ± 0.38	6.7 ± 0.76^a	7.22 ± 0.33
T4	7.40 ± 0.48	6.80 ± 0.38	7.1 ± 0.64	8.5 ± 0.88^b	7.45 ± 0.57
T5	7.00 ± 0.59	6.0 ± 0.33	6.9 ± 0.45	8.2 ± 0.70^a	7.02 ± 0.53
T6	7.20 ± 0.48	7.0 ± 0.71	7.2 ± 0.78	8.1 ± 0.62^a	7.37 ± 0.41
T7	6.8 ± 0.51	7.20 ± 0.69	7.5 ± 0.63	8.3 ± 0.59^b	7.45 ± 0.68
120 day stored samples (under ambient)
T1	6.2 ± 0.33	6.9 ± 0.24	7.2 ± 0.66	8.3 ± 0.36^b	7.15 ± 0.65
T2	8.9 ± 0.75	6.7 ± 0.38	7.0 ± 0.58	5.3 ± 0.20^b	6.97 ± 0.56
T3	6.8 ± 0.52	7.1 ± 0.46	7.4 ± 0.56	7.7 ± 0.38^a	7.25 ± 0.45
T4	7.0 ± 0.61	6.5 ± 0.39	7.0 ± 0.49	6.8 ± 0.70^a	6.82 ± 0.57
T5	6.7 ± 0.50	6.4 ± 0.33	6.7 ± 0.46	7.9 ± 0.43^a	6.92 ± 0.69
T6	6.9 ± 0.57	6.8 ± 0.49	7.1 ± 0.59	8.4 ± 0.16^b	7.30 ± 0.50
T7	6.5 ± 0.49	6.9 ± 0.38	7.2 ± 0.64	8.8 ± 0.34^b	7.35 ± 0.39

Values are the means of ± SD of 7 replicates.

T₁—P + S, 0.5% each; T₂—S + EC, 0.5% each; T3—P + S, 1.0% each; T₄—S + EC, 1.0% each; T₅—P + EC, 1.0% each; T₆—P + S + EC, 1.0% each; T₇— P + S, 1.5% each.

Mean values with different superscript in a column, differ significantly (p < 0.05) and without superscripts do not differ significantly.

T₁, T₂, T₃, T₄, T₅, and T₆ are different treatments of hydrocolloids.

P—Pectin, S—Starch, EC—Ethyl cellulose.

Figure 2 Effects of hydrocolloids (P + S, 0.5% each) on textural properties of fruit bar.

Table 3 Effect of hydrocolloids (pectin, starch, and ethyl cellulose) on textural properties of fresh and 120 days stored fruit bar (storage condition: ambient temp. (35–45°C)

Textural characteristics of fruit bar samples
Positive peak force (N)*		Negative peak area (NS)*
Treatment	Fresh	Stored	Fresh	Stored
T1	1.86 ± 0.03^a	11.88 ± 0.03^b	0.97 ± 0.07^a	1.96 ± 0.09^a
T2	5.78 ± 0.12^a	4.61 ± 0.04^a	1.21 ± 0.10^a	3.82 ± 0.07^a
T3	6.25 ± 0.04^a	10.99 ± 0.07^b	4.20 ± 0.06^b	4.88 ± 0.04^b
T4	14.01 ± 0.09^b	6.55 ± 0.05^a	8.03 ± 0.04^b	2.25 ± 0.06^a
T5	7.73 ± 0.07^a	9.04 ± 0.07^a	4.68 ± 0.08^b	2.08 ± 0.10^a
T6	7.42 ± 0.08^a	9.92 ± 0.07^b	ND	2.73 ± 0.03^a
T7	9.55 ± 0.04^b	17.69 ± 0.02^b	1.32 ± 0.04^a	4.43 ± 0.05^b

*Values are average forces, of 7 replicates (both positive and negative peaks) ± SD.

ND—Not detected.

Mean values with different superscript in a column differ significantly (p < 0.05).

T₁, T₂, T₃, T₄, T₅, and T₆ are different treatments of hydrocolloids.

P—Pectin, S—Starch, EC—Ethyl cellulose.

T₁—P + S, 0.5% each; T₂—S + EC, 0.5% each; T3—P + S, 1.0% each; T₄—S + EC, 1.0% each; T₅—P + EC, 1.0% each; T₆—P + S + EC, 1.0% each; T₇—P + S, 1.5% each.

P—Pectin, S—Starch, EC—Ethyl cellulose.

(N)*—Newton.

(NS)*—Newton second.