Studies on Preparation and Value Addition on Guava Fruit Bar

The experiment was conducted at the Post Harvest Technology Lab, Department of Horticulture, SHUATS, Prayagraj (U.P) during the year 2021 - 2022. The experiment comprised of 10 different treatments including control and to produce new value addition in guava fruit bar, beetroot puree and other dry fruit powders, such as cashew, almond, and pistachio, are added to the bar. Different blends of guava pulp and beetroot puree as well as various dry fruit powders used in the treatment were assessed for their Physico-chemical and sensory properties as well as their shelf life under ambient settings and storage. The evaluation for other parameters, like moisture content, titratable acidity, ascorbic acid and pH measurements were taken every month for up to 90 days. The parameters like pH, ascorbic acid, and reducing sugar slightly decreased from 60 days to 90 days of storage, however the moisture content, titratable acidity, and TSS increased. The physical and chemical changes that occurred following the preparation of the guava fruit bar were studied, and a panel of five experts using the 9-point hedonic scale to assess the sensory evaluation of the product. This fruit bar was kept at room temperature for almost 90 days. According to storage studies, T4 (84% guava pulp, 15% beetroot puree, and 1% cashew powder) is the most suited formulation for fruit bars in terms of its physicochemical properties and organoleptic test. Also, the effect of storage on Physico-chemical and organoleptic properties was observed.