Evaluation of mango-papaya fruit bars, for their microbiological and sensory parameters under storage at ambient temperature for up to 180 days revealed that the fruit bar prepared with 60 and 40 percent of manago and papaya pulp, respectively scored high values throughout the storage period. The study showed that titratable acidity of the product increased whereas the total soluble solids and total carotenoids content decreased with the advancement of storage period. Non-enzymatic browning increased during the storage period. Statistical analysis revealed that different combination of mango-papaya blend had significant effect on sensory score of the product. It was found that 40.0 percent RH in room temperature was the optimum storage condition for storing the fruit bars.
Mango, papaya, blended fruit bar, quality parameters
