Protein Fortified Mango and Guava Fruit Bars: Ingredients Optimization, Quality Evaluation and Storage Stability

Int.J.Curr.Microbiol.App.Sci (2017) 6(12): 2865-2877 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 12 (2017) pp. 2865-2877 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.612.334 Protein Fortified Mango and Guava Fruit Bars: Ingredients Optimization, Quality Evaluation and Storage Stability Mohamed Saleh Kourany*, Khalil Ibrahim Khalil, Samah Ahmed Abd-Eltawab and Adel Abd El Razek Abd El Azim Mohdaly Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Egypt *Corresponding author ABSTRACT The present investigation was carried out with the objective of the production of mango and guava bars fortified with protein having good sensory quality and high nutritional K e yw or ds value and suitable for direct eating as a replacement of the confectionary and snacks which Mango, Guava, has no nutritional value. The results indicated that the optimum concentrations of sugars Fruit bar, Food were 20% and 15% to be blended with mango and guava pulps, respectively followed by stabilizers, drying at 65°C to moisture content of 15-20%. Sulphiting treatment of mango and guava Minerals, pulps to the levels of 1500 and 1000 ppm, respectively was necessary to produce fruit bars Nutritional value, with good natural colors. Testing the food stabilizers data showed that adding 1.5% of Protein fortification, pectin to mango pulp and 0.5% carboxy methyl cellulose to guava pulp are the more Sensory properties, Storage stability. suitable conditions to produce fruit bars, respectively with good texture and chewability properties. Protein fortification indicated that using milk protein concentrate with Article Info concentration of 1.0% was preferred to produce protein fortified mango bar, while in the case of guava 2.0% of whey protein concentration was the more suitable. Sensory Accepted: 21 October 2017 evaluation and chemical analysis indicated the possibility of producing protein fortified Available Online: mango and guava bars with good sensorially properties and high nutritional values due to 10 December 2017 their high contents of sugar, protein, amino acids, vitamin C, β – carotene and minerals as well as well as fibers. The products showed high storage stabilities chemically, sensorially and microbiologically. Introduction Fruits and fruit products are good sources for fresh fruits are perishable crops due to their valuable components included sugars, acids, high contents of moisture. Consequently, vitamins and minerals. Moreover, due to their there is a need to explore ways for preserving high contents of substances such as fibers and fruits during the peak harvest period to make antioxidants that have therapeutic values; the them available throughout the year and regular consumption of fruits in sufficient minimize the losses. In addition, the demand amounts could help in the reduction of risk of for processed food is expected to increase due some chronic diseases such as cancer, to various factors like increasing the cardiovascular diseases, stroke, Alzheimer urbanization, increasing the employment of diseases and cataracts (Kaur and Kapoor, woman and the desire for more leisure (De 2001: and Slavin and Lloyd, 2012). Many Cicco, 2016). Therefore several methods of types of fruits are seasonal in nature and the preservation and processing of fruits have 2865 Int.J.Curr.Microbiol.App.Sci (2017) 6(12): 2865-2877 been developed. Several products such as fruit Materials and Methods beverages, canned fruits, frozen slices, and dehydrated products are developed from Materials fruits. Fruit bar is a snack or confectionery product prepared by drying fruit pulp after Fully ripe fruits of Mango (Mangifera indica mixing with appropriate quantities of some L.) and guava (Psidium guajava L.) were ingredients such as sugar and pectin purchased from the local market, at Fayoum (Narayana et al., 2007). Fruit bars are governorate, Egypt. commonly called fruit slabs, roles or leathers (Chauhan, 1993). Fruit bars contain most of Ingredients the fruit ingredients and are a rich source of vitamins and minerals and form a good The ingredients that were used in the present nutritional supplement. Overall, fruit bars study include food stabilizers; pectin, have a greater nutritional value than the fresh carrageenan and Carboxy Methyl Cellulose fruits because all the nutrients are (CMC), protein fortifiers; Soy Protein Isolate concentrated (SPI), Milk Protein Concentrate (MPC) and Whey Protein Concentrate (WPC), and sugar People, particularly children and youth, were purchased from the local market. consume unhealthy snacks that are available Sodium metabisulfite was purchased from the in the market. The snack manufacturers focus Al-Gomhoria Company for Chemicals, Cairo, their attention on the development of tasty Egypt. snacks by adding synthetic flavorings and colors rather than on providing balanced Experimental nutrients. Fruit products can compensate the poor nutritional value of such snacks by Preparation of mango and guava pulps providing consumers with valuable nutrients such as sugars, vitamins, minerals and other Mango fruits were sorted, washed, peeled, important substances. Meanwhile, fruits and and the stones were removed. The pulp was their products are poor in their protein content passed through a mesh screen to remove the which is considered as one of the most coarse fibers and particulates and immediately important nutrients. Keeping in view this heated at 85°C for 2 min using water bath to scenario, fruit bars supplemented with protein inactivate the enzymes and then rapidly were developed using economical raw cooled to room temperature. The finished materials. Such types of fruit bars that mango pulp was stored at -20°C until use. formulated for direct eating are not Guava fruits were sorted, washed, cut into commercially available in Egypt. small pieces and mixed in a blender. The pulp was screened to remove seeds, coarse fibrous With these ideas in mind the present tissues and stone cells and immediately investigation aims to the production of fruit heated (at 85°C for 2.0 min), cooled and bar fortified with protein; having good stored at -20°C until further use. sensory quality attributes and high nutritional value. Mango and guava fruits with their nice Optimization of processing parameters for and exotic flavors, delicious tastes and the preparation of mango and guava bars attractive colors as well as their rich content of vitamins and minerals were selected for Sugar was evaluated at the concentrations of this work. 10, 15, 20 and 25 %. Sodium metabisulfite 2866 Int.J.Curr.Microbiol.App.Sci (2017) 6(12): 2865-2877 was added at the levels of 500, 1000, 1500 the A.O.A.C. (2010). Vitamin C. was and 2000 ppm to mango and guava puree. determined using the indophenol-xylene Food stabilizers i.e. pectin, carrageenan and extraction method with formaldehyde CMC were evaluated at levels ranged condensation procedure described by between 0.5 to 2.5 %. Protein fortification Robinson and Stotz (1945). β – Carotene was was studied by using SPI, WPC and MPC at extracted and determined as described by the level of 1.0 to 3.0 %. Ranganna (1986) and the concentrations were calculated according to the formulas All the ingredients were thoroughly mixed described by Lichtentaler and Wellburn with fruit pulp and the puree was spread on (1985). Browning Index was determined as aluminum trays to a depth of 10.0 mm. The described by Ranganna (1986). Individual trays were placed in an electric oven and the amino acids were determined according to the drying process was carried out at the method described by Pellet and young (1980) temperature of 65°C until the leathery using a Beckman Amino Acid Analyzer structure was formed with a moisture content (Model 119 CL). ranged between 12 and 20 % in the final dried product (fruit bar). At the end of drying Sensory evaluation process, the trays were taken out the oven and the final weight of fruit bar and its moisture Sensory quality attributes included color, content were then accurately determined. texture, chewability and flavors as well as Fruit bar was removed from the tray as a sheet overall acceptability of mango and guava bars with a thickness of about 3 mm and cut into were evaluated on a 10-ponit structured scale slabs of a suitable size. The slabs were packed to determine the more suitable processing (two layers) in a polyethylene bags, heat parameters for making fruit bar with good sealed and stored at 0ºC till analysis. eating quality characteristics. The panelists were requested to rate the samples for their Chemical Analysis quality attributes according to the following description: Excellent (9-10 points), Very Minimum of three replicates were made for good (7-8 points), Good (5-6 points), Fair (3- each the chemical determinations. Moisture, 4 points) and Poor (1-2 points). protein, lipids, crude fiber and ash contents were determined as described by A.O.A.C. Microbiological survey (2010). Reducing sugars, non - reducing sugars, and total - sugars were determined in Fortified mango and guava bars were the 80% ethanol extract by according to examined for total plate count and mold and A.O.A.C. (2010). yeast count during storage. pH value was measured at room temperature Storage studies using a Beckman glass electrode pH meter (model 7020). Total titratable acidity was Fortified mango and guava bars were packed determined by the titration with 0.1 N NaOH (two

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