Vol. 11, Issue 1 (2022)

Author(s):
P Mohapatra, GC Acharya, P Mohanty, DS Kar, J Lenka and K Pattanaik

Abstract:
The present investigation “Study on Scope of Value Addition in Wood Apple (Limonia acidissima L.)” was undertaken to develop and asses the quality of fruit bars utilizing wood apple, pomegranate and dragon fruit in varying proportions. Physico-chemical properties of the developed fruit bars were studied during six months of storage at refrigerated condition with eleven treatments replicated thrice and data analysis was done following Completely Randomized Design. The moisture content of the blended fruit bars changed from18.00 per cent and 20.50 per cent to 15.08 to 16.38 per cent. The total sugar content was highest (22.84%) in the fruit bars blended with 60% wood apple and 40% pomegranate which showed an increasing trend and after six months was 24.51%. Total soluble solids (⁰ Brix) of the fruit bars showed an increasing trend throughout the storage period whereas ascorbic acid content of the fruit bars showed a decreasing trend during the period of study. The wood apple blended fruit bars were qualitatively and organoleptically accepted and fit for consumption up to 6month of storage at refrigerated condition.