Parameter

A

B

C

D

E

Colour

6.5 ± 0.44

6.7 ± 0.40

8.2 ± 0.40

7.8 ± 0.74

7 ± 0.31

Flavour

6.2 ± 0.24

6.3 ± 0.24

7.9 ± 0.20

6.4 ± 0.49

6.3 ± 0.40

Texture

6.5 ± 0.31

6.9 ± 0.37

7.9 ± 0.49

6.8 ± 0.40

6.6 ± 0.37

Taste

6.4 ± 0.20

6.8 ± 0.24

8.1 ± 0.66

7 ± 0.63

7.1 ± 0.49

Chewability

5.8 ± 0.24

6.1 ± 0.20

8.3 ± 0.74

7.2 ± 0.74

6.7 ± 0.74

Overall acceptability

6.28 ± 0.09

6.56 ± 0.17

8.08 ± 0.27

7.04 ± 0.32

6.74 ± 0.78

All values are mean ± SD of five values.
Table 5: Optimization of pectin content of fruit bar by organoleptic evaluation.