Development of Fruit Bar Using Composite Fruit Peel Powder

Development of Fruit Bar Using Composite Fruit Peel Powder

Corresponding Author
:
Amit V. Zambare1

Associate Professor,

Department of Process & Food Engineering,

 Shriram College of Agricultural Engineering, Paniv Tal. Malshiras, Dist. Solapur, Maharashtra, India

amitzambare1976@gmail.com

Co –Authors
:
Dhananjay A. Kulkarni2

Assistant Professor,

Department of Process & Food Engineering,

Shriram College of Agricultural Engineering, Paniv

Ashwini B. Tembare3

Assistant Professor,

Department of  Statistics,

Shriram College of Agriculture Business  Management, Paniv.

Abstract

The main objective of the present investigation was to prepare the composite fruit peel powder using dragon fruit albedo powder and pineapple fruit peel powder and to prepare fruit bars using this composite fruit peel powder of different compositions. The recipe for fruit bar was formulated and studied by keeping all the other ingredients same (sugar syrup (40%), almonds (10%), cashew (10%), dried dates (6%), peanut butter (3.5%) and salt (0.5%) except the varying percentage of rice flakes (5% & 20%) & composite fruit peel powder (25% & 10%). The fruit bars prepared with this composition were evaluated for sensory attributes and the nutritional analysis of most acceptable fruit bar was done. It was observed that the fruit bar sample having 7% dragon fruit albedo powder, 3% pineapple fruit peel powder & 20% rice flakes was most accepted by panel. Nutritional analysis reported that there was significant increase in protein, fibre and ash content of developed fruit peel bar by 9.51%, 22.4% and 34.64% respectively.

Keywords: Fruit bar, dragon fruit, pineapple fruit, peel powder, nutritional attributes.