Studies on Preparation and Value Addition on Guava Fruit Bar

The experiment was conducted at the Post Harvest Technology Lab, Department of Horticulture, SHUATS, Prayagraj (U.P) during year 2021 - 2022. comprised 10 different treatments including control and to produce new value addition in guava fruit bar, beetroot puree other dry powders, such as cashew, almond, pistachio, are added bar. Different blends pulp well various powders used treatment were assessed for their Physico-chemical sensory properties shelf life under ambient settings storage. evaluation parameters, like moisture content, titratable acidity, ascorbic acid pH measurements taken every month up 90 days. parameters pH, acid, reducing sugar slightly decreased from 60 days storage, however TSS increased. physical chemical changes that occurred following preparation bar studied, a panel five experts using 9-point hedonic scale assess product. This kept room temperature almost According storage studies, T4 (84% pulp, 15% puree, 1% cashew powder) is most suited formulation bars terms its physicochemical organoleptic test. Also, effect on observed.