Development of Multifruit Bar

Introduction

Fruits and vegetables are the best sources of nutrients such as vitamins, minerals, antioxidants and fiber that support good health. The provision of food and nutritional security depends heavily on these valuable commodities. Having a diet that is well-balanced and healthful is greatly facilitated by the consumption of fruits and vegetables. Because they can enhance the health and wellbeing, healthier food products manufactured from fruits and vegetables are being sought after by customers with a growing awareness of cultural issues. According to Lydia et al., (2002) [12] and Yahia et al., (2019) [31] , eating more fruits and vegetables can reduce your risk of developing a number of non-communicable diseases, including obesity, bone disorders, diabetes, cardiovascular disease and stroke. Fruit bars or leather are shelf-stable dehydrated confections. Fruit bars are created by drying fruit purees and additional ingredients into a thin layer (Quintero et al., 2012) [18] . It is made by adding sugar, citric acid, pectin and any other authorized preservatives, after which it is dried in a cabinet dryer to produce sheets. Bars with natural, ripe fruit pulps have a better flavor and contain additional healthy ingredients including dietary fibers, vitamins, and minerals. According to the "Food Safety and Standard Authority of India", the specifications for fruit bars are as moisture less than 20.0%, total soluble solids less than 75.0%, fruit content not less than 25.0%, and yeast and mold count positive and is not more than 100 count/g. Fruit bars are products made from dehydrated fruit with low water activity and low moisture content (15-25%), high sugar content and high concentrations of natural acidity which results in a low pH (Tiwari, 2019) [28] .

The post-harvest losses in mangoes have been calculated to be between 25 and 40 per cent from harvest to consumption. Mangoes are praised for their tasty texture, high levels of carotenoids, vitamins C and E, phenolic compounds, minerals and fiber, as well as their high nutritional value. The mangoes contain antioxidants and the regular consumption in the diet helps to prevent cancer and cardiovascular disorders (Danalache et al., 2015) [7] .

Banana

The banana (Musa spp.) is one of the most significant crops in the world. After cereals, sugarcane, coffee and cocoa, bananas are the fifth most important agricultural product for international trade with an annual export volume of about 15 million tonnes. Almost 80 per cent of these exports come from Latin America (Maselkowski and Olenius, 2014) [14] . According to the Food and Agriculture Organization (2021), global banana exports in 2019 increased by 5% from the previous year to a record-high 10.2 million tonnes. Banana (Musa spp.) is a plant that is grown in Indonesia and has considerable nutritional, cultural, and economic importance. In Indonesia, 7.3 million tonnes of bananas were produced (Badan Pusat Statistik, 2019) [3] .

Jamun

The Indian blackberry, or jamun (Syzygium cumini L.) Skeels a member of the Myrataceae family, is referred to as the fruit of the Gods. These fruits are also known by the names like Jamun, Jambul, Black Plum, Java Plum, Indian Blackberry and Jamblang. It is a fruit from a very large, continuously green tropical tree that is indigenous to Indonesia, Bangladesh, India, Pakistan, Sri Lanka and the Philippines and has astringent properties and purple-skinned fruit (Suradkar et al., 2021) [27] .

Karonda

Karonda (Carissa carandas L.), which belongs to the Apocyanaceae family, is an underutilized fruit plant, flourishes in tropical and subtropical climates. It originates from India and is also widely cultivated in other regions of the world, including Nepal, Afghanistan, South Africa, Malaysia, Indonesia, Sri Lanka and Australia. It grows naturally in the Indian states of Bihar, West Bengal, Uttar Pradesh, the lower, outer, and middle Himalayas, as well as in Uttarakhand, Maharashtra, Rajasthan and some regions of southern India (Malik et al., 2010) [13] . Fruits are edible and containing full of minerals such as iron, calcium, magnesium and phosphorus. The antioxidant abilities of the karonda fruit are enhanced by the presence of anthocyanin and vitamin C (Sawant and Godghate, 2013) [21] . The research on blended fruit bar has been carried out by many scientists [ (Vashney and Srivasta et al. (2007) [29] , Patel and Kulkarni, (2017) [17] , Ramalingam et al. (2010) [19] . Where in different fruit pulps/juices are blended and then dehydrated in two-three layers for preparing fruit bar. However, in the present research project, the separate layers of three different fruit pulp were used for preparing Multifruit bar instead of blending the pulps together. Such Multifruit bar would be more nutritious and delicious than the blended fruit bar with better consumer acceptability.

Materials and Methods

The present research entitled "Development of Multifruit Bar" was conducted at the Department of Post-Harvest Technology of Fruit, Vegetable and Flower Crops, Post Graduate Institute of Post-Harvest Technology and Management, Killa-Roha, Dist. Raigad, (18°25'35.16312" N,73°10'45.77484" E) during the year 2022-2023.

Experimental material

The fruits required for conducting research were procured from the APMC market Vashi, Navi Mumbai. The fresh and mature Mango, Banana, Jamun and Karonda were selected and brought to laboratory for conducting the research. The experiment entitled "Development of Multifruit Bar" was laid out with six main treatments, four sub treatments and three replications. The experimental details are as given below.

Experimental details

Methods

Chemical parameters of Multifruit bar

The following chemical parameters of Multifruit bar were determined during the course of investigation.

Total soluble solids (˚B)

The total soluble solids were determined by using Hand Refractometer (Atago Japan, 0 to 32°B) and the values were corrected at 20℃ with the help of temperature correction chart (AOAC. 2020) [1] .

A known quantity of sample was titrated agains T0 1N NaOH solution using phenolphthalein as an indicator (AOAC 2020) [1] . The sample of known quantity with 20 ml distilled water was transferred to 100 ml volumetric flask, made up the volume and filtered. A known volume of aliquot (10 ml) was titrated against 0.1N sodium hydroxide (NaOH) solution using phenolphthalein as an indicator (Ranganna, 1986) [20] . The results were expressed as per cent anhydrous citric acid.

The ascorbic acid was determined by 2, 6-dichlorophenol indophenol dye method of Johnson (1948) [10] as described by Ranganna (1986) [20] . A known quantity of sample was blended with 3 per cent metaphosphoric acid (HPO₃) to make the final volume of 100 ml and then filtered. A known quantity of aliquot was then titrated against 0.025 per cent 2, 6 dichlorophenol-indophenol dye to a pink coloured end point. The ascorbic acid content of the sample was calculated taking into consideration the dye factor and expressed as mg of ascorbic acid per 100 g.

Carotene (µg/100): Five grams of sample was taken in mortar and pestle and crushed into 10-15 ml of acetone, adding a few crystals of anhydrous sodium sulphate. The supernant was decanted into a beaker. The process was repeated twice and the combined supernant was then transferred to a separatory funnel. 10-15 ml petroleum ether was added and mixed thoroughly. Two layers were separate out. The lower was discarded and the upper layer was then collected in a 100 ml volumetric flask, and volume 100 ml volume with petroleum ether. The optical density of sample was recorded at 452 nm using petroleum ether as blank (Srivastava and Kumar, 2002) [25] .

Storage behaviour of Multifruit bar

The Multifruit bar was stored at ambient storage temperature condition to study the storage behaviour of Multifruit bar with respect to the changes in physical, chemical and sensory qualities during storage. The product was evaluated immediately after preparation and at an interval of 30, 60 and 90 days of storage.

Results and Discussion

T1: Layers of Jamun-Mango-Karonda pulp T2: Layers of Banana-Mango-Jamun pulp T3: Layers of Banana-Mango-Karonda pulp T4: Blended Jamun-Mango-Karonda pulp T5: Blended Banana-Mango-Jamun pulp T6: Blended Banana-Mango-Karonda pulp

Changes in chemical quality parameters of Multifruit bar during storage Total soluble solids (˚B)

The data with respect to the changes in the total soluble solid content of Multifruit bar are presented in Table 1.

According to the data recorded for total soluble solid content of the Multifruit bar, the maximum (64.590°B) mean value for total soluble solid in the treatment T3 (Layers of Banana-Mango-Karonda), followed by the treatment T6 (Blended Banana-Mango-Karonda pulp). The treatment T4 (Blended Jamun-Mango-Karonda pulp) showed minimum mean value (59.305°B) for total soluble solid content, followed by the treatment T1 (Layers of Jamun-Mango-Karonda pulp). The TSS content of Multifruit bar decreased significantly throughout the storage period of 90 days. It was maximum 62.120˚B at the time of preparation which decreased to 61.518˚B at 90 days of storage period. With the advancement of storage period of 90 days, total soluble solid content of Multifruit bar decreased. This might be due to pickup of the moisture from the atmosphere which lowered the concentration of total soluble solids of Multifruit bar. Similar findings observed by Vennilla (2004) [30] in guava-papaya bar and Parab et al. (2014) [15] in mango bar.

Titratable acidity

The data related to the changes in the titratable acidity of the Multifruit bar during storage period presented in An increase in acidity might be due to the formation of acid by the breakdown of polysaccharides or oxidation of reducing sugars during storage. Similar trend of increase in acidity during storage was recorded by Sharma et al. (2013) [22] in wild apricot bar; Bhalerao et al. (2017) [4] in mangopapaya blended bar; Avhad et al. (2019) [2] in papaya-guava blended bar and Srivastava et al., (2019) [26] in guava-orange fruit bar.

Vitamin C

The changes in vitamin C content of the Multifruit bar during storage are presented in Table 3. It could be observed from the Table 3 that there was a significant difference among the treatments with respect to vitamin C content of Multifruit bar. The treatment T4 (Blended Jamun-Mango-KaroDnda pulp) showed the highest (16.960 mg/100g) mean vitamin C content, followed by the treatment T1 (Layers of Jamun-Mango-Karonda pulp). The minimum (11.878 mg/100g) mean vitamin C content was observed in the treatment T3 (Layers of Banana-Mango-Karonda pulp), followed by the treatments T6 (12.183 mg/100g) and T2 (13.958 mg/100g). It was observed from the data, that the vitamin C content of Multifruit bar significantly decreased with increase in the storage period of 90 days. It was decreased from 15.937 to 12.573 mg/100 g up to 90 days of storage. [5] in mango sapota fruit bar that was from 269.30 to 142.36 mg/100 g and Avhad et al. (2019) [2] in papaya guava fruit bar

β-Carotene

The data pertaining to the changes in β-carotene content of the Multifruit bar during storage are reported in Table 4.

The mean value for β-carotene content of the Multifruit bar in the treatment T1 (Layers of Jamun-Mango-Karonda pulp) was significantly highest (2965 µg/100 g) followed by the treatment T4 (Blended Jamun-Mango-Karonda pulp) i.e. 2957.25 µg/100 g. The lowest µg/100 g) mean value for βcarotene content was observed in the treatment T5 (Blended Banana-Mango-Jamun) followed by the treatments T2 (Layers of Banana-Mango-Jamun). Significant difference was observed in the mean values of βcarotene content of Multifruit bar during 90 days of storage period. Highest (3267.83 µg/100 g) mean value was observed at initial day of storage while lowest (2509.16 µg/100 g) mean value was observed at 90 days of storage period. [15] in mango bar; Avhad et al. (2019) [2] in papaya guava fruit bar

Changes in the sensory quality parameters of Multifruit bar during storage Colour

The sensory score for colour of Multifruit bar during storage of 90 days are presented in Table 5. Significantly maximum (7.538) mean sensory score for colour of Multifruit bar was recorded in the treatment T3 (Layers of Banana-Mango-Karonda pulp) followed by the treatment T2 (Layers of Banana-Mango-Jamun pulp) was (7.195). Minimum (6.895) mean sensory score for colour of Multifruit bar which was recorded in the treatment T6 (Blended Banana-Mango-Karonda pulp) followed by the treatment T4 (Blended Jamun-Mango-Karonda pulp). Sensory score for colour of Multifruit bar significantly decreased with increase in the storage period upto 90 days. [4] in mango papaya bar, Avhad et al. (2019) [2] in fruit bar prepared from papaya and guava and Singh et al. (2020) [23] in blended guava papaya fruit leather.

Flavour

The data pertaining to the sensory score for flavour of Multifruit bar during storage interval of 90 days are presented in Table 6. It is apparent from the results that the mean sensory score for flavour of Multifruit bar varied significantly due to the treatments and storage period. The treatment T3 (Layers of Banana-Mango-Karonda pulp) recorded the maximum (7.725) score for flavour followed by the treatment T1 (Layers of Jamun-Mango-Karonda pulp) recorded (7.235). The lowest sensory score for flavour (6.738) was recorded in the treatment T5 (Blended Jamun-Mango-Karonda pulp), followed by the treatment T4. As regards storage, the mean score for flavour of Multifruit bar was significantly decreased with the advancement of storage period. [16] in mango bar with fortified desiccared coconut powder and Chavan and Shaikh (2015) [5] in guava fruit leather.

Texture:

The data related to the changes in the sensory score for texture of Multifruit bar during storage of 90 days are presented in Table 7. It is revealed from data presented in Table 7 that the effect of different layers and blends of fruit pulp on sensory score for texture of Multifruit bar during storage of 90 days at ambient storage conditions. Significantly maximum mean score for texture (7.385) of the Multifruit bar was obtained by the treatment T3 (Layers of Banana-Mango-Karonda pulp), followed by the treatment T1 (6.953). The treatment T4 (Blended Jamun-Mango-Karonda pulp) showed significantly minimum (6.253) score for texture followed by the treatment T5 (Blended Banana-Mango-Jamun pulp). The mean score for texture of the Multifruit bar decreased significantly with increase in the storage period. The identical result for decreasing trend was reported by Gayathri and Uthira (2008) [9] in mango-papaya bar and Sreemathi et al. (2008) [24] in Sapota-papaya bar.

Overall acceptability

The sensory score for overall acceptability of Multifruit bar during storage of 90 days are shown in Table 8. Maximum mean score for overall acceptability (7.475) of the Multifruit bar was obtained by the treatment T3 (Layers of Banana-Mango-Karonda pulp), which was significantly superior to other treatments, followed by the treatment T1. The treatment T5 (Blended Banana-Mango-Jamun pulp) showed minimum (6.608) mean score for overall acceptability which was at par with the treatment T4 (6.628). It was observed from the data presented in Table 8 that the overall acceptability of Multifruit bar significantly decreased with increase in the storage period of 90 days.

In terms of overall acceptability, layered fruit bar i.e combinations of T1, T2 and T3 possess different distinct colour of layer, flavour and texture as compared to other combinations i.e. T4, T5 and T6. With the advancement of storage, the overall acceptability of Multifruit bar decreased. Similar trend for overall acceptability were mentioned by Chavan and Shaikh (2015) [5] ; Bhalerao et al. (2017) [4] and Singh et al. (2020) [23] .

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