Development of Fruit Bar Using Sapodilla (Manilkara zapota L.)

摘要: This study was done to evaluate the effect of adding different concentrations pectin (0, 1, 2 and 3%w/w) quality formulation. Nutritional content sapodilla fruit bars as carbohydrates (72.8%), proteins (0.3%), fats (3.2%), fibers (2.5%), ash (1.8%), phenols (169.9 mg GAE/100 g) calorie (323.0 kcal/100 g). Increasing concentration increased hardness, adhesiveness, cohesiveness, springiness chewiness bar but lower moisture aw. A high (3%) also significantly hue˚ (P < 0.05). These results suggest that can be added a stabilizer prolong shelf life, well improve texture without affecting nutritional value color. All in this were acceptable fell above “neither like nor dislike” category (≥4.0) for all attributes measured. Practical Applications Sapodilla fruit, being good source vitamins other nutrients, are underutilized functional food compound. Effective processing preserve losing significant reduction nutrient components frequently. The processed with fruit. utilized development products