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Asian Journal of Dairy and Food Research, volume 37 issue 3 (september 2018) : 242-245

Preparation and quality assessment of apple bar from different varieties

Meenakshi Devi, S.R. Vyas, Jaspreet Kaur
1Department of Food Science and Nutrition, Sardarkrushinagar Dantiwada Agricultural University, Banaskatha- 385 506, Gujarat, India.
Cite article:- Devi Meenakshi, Vyas S.R., Kaur Jaspreet (2018). Preparation and quality assessment of apple bar from different varieties. Asian Journal of Dairy and Food Research. 37(3): 242-245. doi: 10.18805/ajdfr.DR-1354.

ABSTRACT

Experimental apple bar was developed from four different varieties (treatment) of apple. The varieties were Fuji (T1), Adani (T2), Deluxe (T3) and Red delicious (T4). Fruit bars were evaluated for their nutritional and sensory properties. The study showed that apple bars developed from Red delicious variety showed maximum fiber (0.26 %), potassium content (126 mg %) while the maximum moisture content (14.72 %) in Deluxe variety apple bar and total carbohydrate (28.83%) was found in apple fruit bars developed by Adani variety. The results of sensory evaluation test revealed that appearance, colour, flavour, taste and overall acceptability scores were highly significant. But sensory scores such as flavour, taste and overall acceptability was found higher in sample T4 as compared to other samples. Among the four different varieties of apple for preparation of apple bar and their nutritional and sensory evaluation it can be conclude that the variety Red delicious was found superior in all aspects.

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