Preparation of guava and papaya blended mix fruits bar

The present study focused on the development of a guava and papaya blended mixed fruit bar using varying pulp ratios (Guava: Papaya) and sugar concentrations (200 g, 250 g, 300 g). The formulated bars were evaluated for changes in physicochemical, microbial, and sensory characteristics during ambient storage over 90 days. Moisture content declined progressively with increasing papaya and sugar levels, aiding in improved shelf stability. Total Soluble Solids (TSS) increased significantly with higher sugar content, enhancing sweetness and preservation. Titratable acidity decreased with increased papaya pulp and higher sugar levels, indicating improved taste balance. Reducing sugars increased with storage time due to sugar hydrolysis, while non-reducing sugars showed a declining trend, especially in papaya-rich treatments. Total sugars rose with added sugar and papaya content. Ascorbic acid was highest in guava-rich formulations and declined during storage due to oxidation. Microbial load remained within safe limits, with better stability in higher sugar and papaya-rich treatments. Sensory evaluation revealed that the treatment with equal guava and papaya pulp and 300 g sugar (P4S3) scored highest in colour, texture, taste, and overall acceptability. The product was shelf-stable and acceptable up to 90 days.