Appani Laxman Kumar

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

Appani Laxman Kumar & C. Madhumathi · International Journal of Biochemistry Research & Review · 2017

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 b...