Formulation of Jackfruit-Papaya Blended Fruit Bar

Aims: Fruit bars serve as a natural, healthier alternative to sugary snacks like cookies, cakes, and candies. Preparation of fruit bar by blending multiple fruit pulps can enhance their nutritional values, sensory qualities and health benefits. The present study aims to develop a jackfruit-papaya blended fruit bar with superior nutritional and sensory qualities that meets the growing demand of consumer preferences for natural, plant based options, supporting both health and sustainability. Study Design: Completely Randomized Design by using GRAPES (General R based Analysis Platform Empowered by Statistics) Place and Duration of Study: Department of Postharvest Management, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala Agricultural University between February 2022 and July 2024. Methodology: In the present study, the pulps of jackfruit (J) and papaya (P) were blended in different ratios viz., 90J:10P (B1), 80J:20P (B2), 70J:30P (B3), 60J:40P (B4), 50J:50P (B5) and 100J (B6) (control) for the production of fruit bars as per the FSSAI specifications. The prepared pulp was dried at 55°C temperature till it attained a moisture content of 15-20%. The blended fruit bars were compared with pure jackfruit bar (100J) for various chemical, nutritional and organoleptic quality parameters (100J) to explore the possibility of efficient blending and for the selection of a superior blending ratio. Results: The blended fruit bar prepared with 50% jackfruit pulp and 50% papaya pulp (B5) had superior chemical, nutritional and organoleptic quality parameters. Hence, 50% jackfruit pulp and 50% papaya pulp (B5) was selected as the best blending ratio of jackfruit-papaya blended fruit bar. The blended fruit bar prepared with B5 recorded the highest TSS (55.53 0Brix), reducing sugar (42.86%), total sugar (67.58%), ascorbic acid (29.7 6mg 100 g-1), carotenoid content (1.41 mg 100 g-1), crude fibre (9.30%) and lowest acidity (0.93%) and protein content (0.20 mg 100 g-1) with superior organoleptic quality parameters. Conclusion: The fruit bar offers several health benefits by blending different fruit pulps, each rich in essential nutrients. In this study, the blended fruit bar prepared with 50% jackfruit pulp and 50% papaya pulp (B5) was selected as the best blending ratio based on superior chemical, nutritional, and organoleptic properties, making it a promising option for a healthy and nutrient-packed snack.