The study revealed that guava bar blended with peanut had increased protein content as much as to . The evaluation for other parameters, like Moisture, Total soluble solids, Titratable acidity, pH, Ascorbic acid, Reducing sugar, Total sugar, β -carotene, protein were done up to 90 days at monthly intervals. The Moisture, TSS, Titratable acidity and total sugars increased from storage period of 90days, where as there is a slight decline in the parameters like pH, ascorbic acid, β-carotene, Protein, Reducing sugar from 60 days to 90 days of storage. The fruit bar recipe with 80%guava pulp, 19%Carrot puree and 1% peanut recorded highest sensory score. |
