Post Graduate Institute of Post Harvest Management, At-Killa, Post Dhatav, Taluka-Roha, Dist-Raigad-402116
*email sonalij486@gmail.com
Online published on 13 January, 2016.
An investigation was carried out to study the effect of different level of sugar on quality of papaya fruit bar. During this study, it was observed that L*and b* value for colour increased and a* value decreased. Texture of bar decreased with increase in storage period. Among the different recipes, the papaya bar prepared with 30 per cent sugar at room temperature recorded highest sensory score and was selected as best treatment organolepticaly.
Fruit bar, Drying, Organolepticaly
