Parameter

F

G

H

I

J

Colour

5.8 ± 1.16

5.9 ± 0.49

6.8 ± 0.74

7.2 ± 0.74

8.4 ± 0.49

Flavour

6.2 ± 0.74

6.4 ± 0.80

7 ± 0.63

7.1 ± 0.66

8.2 ± 0.67

Texture

6.1 ± 0.20

6.7 ± 0.40

6.6 ± 0.80

7.2 ± 0.67

8.1 ± 0.58

Taste

6 ± 0.00

6.5 ± 0.77

7.3 ± 0.40

7 ± 0.63

8.4 ± 0.37

Chewability

5.6 ± 0.49

6.1 ± 0.73

7.3 ± 0.60

7.4 ± 0.49

8.6 ± 0.37

Overall acceptability

5.94 ± 0.32

6.32 ± 0.39

7 ± 0.14

7.18 ± 0.45

8.34 ± 0.41

All values are mean ± SD of five values.
Table 6: Optimization of sapota: papaya pulp combination of fruit bar by organoleptic evaluation