Effect of Blending of Protein and-Carotene on Quality of Guava Fruit Bar

This study was conducted to investigate the effect of blendingofproteinandβ-carotene onquality of Guava fruit bar by adding different concentration of protein sources like Skim milk powder and Defatted soy flour for protein enrichment and Carrot puree for βcarotene. In this Study seven guava fruit bars were prepared as per FPO specifications by adding defatted soy flour (DFS), skim milk powder (SMP) and carrot puree in different concentrations. The seven samples of fruit bar were dried in solar powered cabinet dehydrator (SDM-50) for 48 hours. The physicochemical characters, organoleptic qualities & microbial counts were recorded initially in seven fruit bar recipes. Initially no yeast or moulds were recorded in any of the freshly prepared fruit bars. Based onthe sensory evaluation two best fruit bar recipes were selected for storage studies. Those are guava fruit bar with composition of 84% pulp, 6% Skim milk powder (SMP) and 10% carrot puree and guava fruit bar with composition of 86% guava pulp, 4% SMP (Skim milk powder) and 10% carrot puree.