Abstract:
Mango fruit is consumed in its many forms as fresh fruits and in preserved
forms. Fruit bar is one of the preserved forms of fruits. Experiment was
conducted to develop a fruit bar from mango varieties grown in Batticaloa
District and to select a suitable mango variety for fruit bar preparation based
on their chemical and organoleptic qualities. Mango fruit bars were
developed from mango varieties vz: Willard, Karutha Kolumban, Vella
Kolumban and Ambalavi. They were packed in polythene bags of 40μ. The
fruit bars were stored at room temperature (30±2 °C), and the chemical and
organoleptic properties were analyzed. The results of chemical analysis
revealed that the titrable acidity of mango fruit bars prepared from different
mango varieties ranged between 0.41 - 0.48% citric acid equivalents. The
highest total sugar of 18.5% was obtained in fruit bar prepared from Willard
variety and the lowest value of 15.4% in fruit bar prepared from Ambalavi
variety. Total Soluble Solids Vitamin C, Titrable Acidity and Total Sugar
contents of fruit bar prepared from Willard variety were 20%, 45 mg/100g,
0.42% and 18.5% respectively. There was no total plate count observed in
the mango fruit bar during the preparation of fruit bars. Result of
organoleptic evaluation showed that there were significant differences
between fruit bars prepared from different mango varieties with respect of
colour, flavour, texture and overall acceptability. Fruit bar developed from
variety Willard had the highest mean value for overall acceptability and
significantly differed from the fruit bars prepared from other varieties. Based
on the quality assessments, fruit bar developed from variety Willard was
found to be superior in quality.
