Dried mango pulp or bar popularly called as “Ampapad” was prepared by mixing 65% sugar, 0.1% citric acid and 0.1% potassium metabisulfite with fresh mango pulp. This mixture was stored for 24 hours in refrigerator followed by drying the mixture at 40°C and 70°C. Effect of drying temperature and packing material on microbial quality of mango bars were evaluated. Sensory evaluation of samples procured from the market and that prepared in SPRERI was carried out to evaluate effect of process and storage period on the quality of mango bar. Results concluded that drying mango pulp at 70°C reduced microbial count to 50%. During storage butter paper packed mango bar showed least microbial growth than other packing materials. Sensor evaluation showed Hedonic scale rating ranging between 6 and 7.
