Standardization of Protocol for Best Blending Ratio of Papaya cv. Red Lady and Guava cv. Allahabad Safeda Fruit Pulp for Preparation of Fruit Bar

The papaya and guava pulps were blended in the ratios of 100:0, 80:20, 60:40, 50:50 and 40: 60 in preparation of fruit bar and physicochemical analysis and sensory attributes were evaluated at zero (initial), 30 and 60 days of storage. Among the different blending ratios, fruit bar prepared with 60% papaya pulp + 40% guava pulp (T3) was selected as best ratio (combination) as the treatment had maximum score for sensory attributes i.e., overall acceptability (8.75). The microbial load recorded in the same treatment was also minimum (yeast and mould) and within safe levels for consumption even after 60 days of storage. In general there was an increase in total soluble solids, reducing sugars and pH, whereas moisture content, titrable acidity, total sugars, ascorbic acid, total carotenoids, protein content and all sensory attributes were decreased with the advancement of storage period.