alexa Studies on Preparation of Fortified Sapota-Papaya Fruit
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Studies on Preparation of Fortified Sapota-Papaya Fruit Bar

Ajaykumar M. Take1*, Madhukar G. Bhotmange2 and Pratima N. Shastri2

1Department of Food Technology, S.P. College of Food Science & Technology, Kharawate-Dahiwali, Dr. B.S.K.K.V, Dapoli, India

2Department of Food Technology, Laxminarayan Institute of Technology, RTM Nagpur University, Nagpur, India

*Corresponding Author:
Ajaykumar M. Take
Department of Food Technology, S.P. College of Food Science & Technology
Kharawate-Dahiwali, Tal-Chiplun, Ratnagiri- 415606, (MS), India
Tel: +919922326970
Fax: 02355243643
E-mail: [email protected]

Received date: March 29, 2012; Accepted date: June 20, 2012; Published date: June 25, 2012

Citation: Take AM, Bhotmange MG , Shastri PN (2012) Studies on Preparation of Fortified Sapota-Papaya Fruit Bar. J Nutr Food Sci 2:150. doi: 10.4172/2155-9600.1000150

Copyright: © 2012 Take AM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Food Enrichment and Fortification are the most cost effective and sustainable strategy to address the problem of micronutrient malnutrition. The study was conducted to standardize the protocol for preparation of sapota-papaya fruit bar and to enhance the nutritional value by fortifying with skim milk powder. For preparation of fruit bars, Sapota and Papaya pulp were blended in different proportions to standardize parameters like pectin, pulp combination and SMP concentration and the mixture was dried in mechanical dehydrator at 55 ± 2ºC for 8-10 h. Best recipe was selected on the basis of sensory evaluation. The protein content of sapota-papaya bar was increased gradually from 1.17% to 1.85% with the increasing amount of skim milk powder whereas the protein content of fruit bar without addition of skim milk powder was found to be 0.87%. Also the amount of energy obtained by consuming 100 g of sapota-papaya bar fortified with 6% SMP was higher (346.06 Kcal) than that of control sample (342.96 Kcal). Thus the study revealed that the developed fruit bar was found to be rich in protein and it can be given as a supplement to malnutrition

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