Storage Stability of Guava Fruit Bar Prepared Using a New Process

• Published in: Food science & technology 2000-03, Vol.33 (2), p.132-137
• Main Authors: Vijayanand, P., Yadav, A.R., Balasubramanyam, N., Narasimham, P.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; fruit bar; fruit leather; Fundamental and applied biological sciences. Psychology; novel bars; packaging; storage
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.1999.0627

Guava fruit bar prepared from a new process with better textural and sensory properties was assessed for storage stability and packaging requirements. The guava fruit bar was also compared with the mango bar prepared from the earlier reported process. Moisture sorption behaviour of the fruit bars at 27 °C under different RH was studied for the selection of suitable packaging material. The sorption studies revealed that fruit bars from both processes exhibited typical sigmoid sorption behaviour. The guava bar and mango bar with an initial moisture content of 14% and 14.8% were in equilibrium with 57% RH and 68% RH, respectively. The sorption isotherm of guava bar and mango bar exhibited a steep rise above 65% RH and 70% RH, respectively. A moisture range of 11 to 15% for guava bar and 10 to 15% for mango bar was found to be safe for storage of the products. Packaging studies of fruit bars have been carried out in 0.02 kg unit packs in two flexible packages i.e., pearlized biaxially oriented polypropylene and polyester-polyethylene laminate. The fruit bars packed in both the materials were highly acceptable with desirable textural and sensory quality up to 3 mo storage in ambient conditions.