Vol. 8, Issue 3, Part G (2024)

Abstract: The experiment was conducted for different parameters with five main treatments viz., 100, 90:10, 80:20, 70:30 and 60:40 percent sweet potato and mango pulp proportion with storage period as sub treatment and were analyzed for changes in physico-chemical parameters and sensory qualities. The quality of the fruit bar could be improved by blending the sweet potato pulp with Alphonso mango pulp. From the present investigation, it was observed that the chemical parameters such as titratable acidity, reducing sugars content exhibited an increasing trend while decreasing trend was observed in TSS, total sugars, starch and β-carotene content of the sweet potato-mango blended bar irrespective of treatments during storage. As regard the organoleptic evaluation, the bar blended with 60% Sweet potato and 40% mango obtained highest sensory score at 90th day of storage.