Vol. 9, Special Issue 10, Part F (2025)

Blended mango fruit rolls(bars) without added sugar were prepared by blending Alphonso and Arka Udaya pulp at different ratio of 30:70, 40:60, 50:50, 60:40, 70;30, 100:0 and 0:100 respectively. Blended pulp then dried in a cabinet drier at 55 °C till the desired moisture content is achieved. The rolls were subjected to physico-chemical and sensory quality studies. The data was statistically analysed using Completely Randomized Design with 3 replications. The results indicated that blended Alphonso and Arka Udaya roll from pulp ratio 30:70 was found superior than other pulp ratios, having a good yield of 26.93% with moisture content 12.99%, water activity 0.524 and titratable acidity 0.238%. It improved the nutritive value with 104.82 mg/100g ascorbic acid content and 23.30mg/100g carotenoids per 100 g of prepared roll. Non-enzymatic browning (NEB) measured at optical density at 440 nm had 0.036 reading which was far below unacceptable level. From sensory quality studies, 9-point hedonic scale it was highly acceptable in terms of colour, texture, taste and over acceptability.