development of high fibre and antioxidant rich fruit bars from fruit juice waste

81 Pages·2017·1.42 MB·English

DEVELOPMENT OF HIGH FIBRE AND ANTIOXIDANT
RICH FRUIT BARS FROM FRUIT JUICE WASTE

Thesis

Submitted to the Punjab Agricultural University
In partial fulfillment of the requirements
For the degree of

MASTER OF SCIENCE
in
FOOD TECHNOLOGY
(Minor Subject: Biochemistry)

By

Manpreet Kaur
(L-2014-A-56-M)

Department of Food Science and Technology
College of Agriculture

©PUNJAB AGRICULTURAL UNIVERSITY
LUDHIANA-14 1004

2017
CERTIFICATE – I
This is to certify that the thesis entitled, “DEVELOPMENT OF HIGH FIBRE
AND ANTIOXIDANT RICH FRUIT BARS FROM FRUIT JUICE WASTE” submitted
for the degree of Master of Science in the subject of Food Technology (Minor Subject:
Biochemistry) of the Punjab Agricultural University, Ludhiana, is a bonafide research work
carried out by Ms. Manpreet Kaur (L-2014-A-56-M) under my supervision and that no part
of this thesis has been submitted for any other degree.
The assistance and help received during the course of investigation have been fully
acknowledged.

__________________________________
(Dr. (Mrs.) Poonam A Sachdev)
Major Advisor
Senior Vegetable Technologist
Department of Food Science and Technology
Punjab Agricultural University
Ludhiana-141 004
CERTIFICATE – II
This is to certify that the thesis entitled, “DEVELOPMENT OF HIGH FIBRE
AND ANTIOXIDANT RICH FRUIT BARS FROM FRUIT JUICE WASTE” submitted
by Ms. Manpreet Kaur (L-2014-A-56-M) to the Punjab Agricultural University, Ludhiana, in
partial fulfillment of the requirements for the degree of Master of Science in the subject of
Food Technology (Minor Subject: Biochemistry) has been approved by the Student‟s
Advisory Committee along with External Examiner after an oral examination on the same.

___________________________ ____________________________
(Dr. (Mrs.) Poonam A Sachdev) (Dr. (Ms.) Shruti Sethi)
Major Advisor External Examiner
Senior Scientist (Food Technology)
Division of Food Science and
Postharvest Technology
ICAR-Indian Agricultural Research
Institute (IARI), New Delhi

________________________
(Dr. (Mrs.) Amarjeet Kaur)
Head of the Department

________________________
(Dr. (Mrs.) Neelam Grewal)
Dean Postgraduate Studies
ACKNOWLEDGEMENT
I feel highly privileged to express my deep gratitude to “God Almighty” who is the
most benevolent to guide me to face the challenges in life and for showing his choicest
blessings to reach this stage in life.
I deem this unique privilege to express my abysmal sense of reverence , gratitude and
indebtedness to my major advisor Dr.(Mrs.) Poonam A Sachdev, Senior Vegetable
Technologist, PAU, Ludhiana for her sustained interest, valuable guidance, parental
affection, whole hearted co-operation, consistent and constructive criticism with necessary
provision of investigation, despite multifarious engagements.
I am very grateful to the esteemed members of advisory committee, Dr. S.S. Thind,
Dr. Usha Bajwa, Dr. Preeti Ahluwalia, Dr. Amarjeet Kaur and Dr. Surekha Bhatia for their
unflinching efforts and prudent suggestions and providing all kind of help whenever needed
during my research work. My sincere thanks to Dr. Sukhpreet Kaur for her guidance and
suggestions during my manuscript writing.
Words may fall short to express the love and acknowledge I got from my teachers
who have helped me in my academic career and I really feel minuscule to convey my
gratitude to the head of department, Dr. Amarjeet Kaur, Sr. Milling Technologist,
Department of Food Science and Technology, PAU, Ludhiana.
A special thanks to my lab mates Bharat Agarkar, Manpreet Kaur and Mudasir
Yaqoob for their intellectual support during my research. I am thankful to Lab attendant
Rohit Kumar for his help during my research work. I fully acknowledge the most willing co-
operation from friends Navpreet Kaur, Rajbir Kaur, Ramandeep Kaur, Rajveer Kaur,
Harpreet Kaur, Sukhpreet Kaur and Davinder Singh Maan who provided me moral support
to stay on track.
The heaps of love that I have received from my brother Jashanpreet Sidhu and my
cousin Rajpreet Sidhu are really beyond words to be expressed. My deep sense of honour,
love and regards to my parents whose blessings made me what I am today.

Manpreet Kaur
Title of Thesis : Development of high fibre and antioxidant rich fruit bars
from fruit juice waste
Name of the student and : Manpreet Kaur
Admission No. (L-2014-A-56-M)
Major subject : Food Technology
Minor subject : Biochemistry
Name and Designation of : Dr. (Mrs.) Poonam A Sachdev
major Advisor Senior Vegetable Technologist
Degree to be awarded : M.Sc. (Food Technology)
Year of award of degree : 2017
Total pages in thesis : 67 + APPENDICES + VITA
Name of the university : Punjab Agricultural University, Ludhiana – 141 004,
Punjab, India

ABSTRACT
The investigation entitled “Development of high fibre and antioxidant rich fruit bars from
fruit juice waste” was undertaken with the objective to study the physico- chemical,
phytochemical and antioxidant activity of raw material and product prepared from fruit juice
waste, to standardize the method for the development of fruit bars from fruit juice waste and
to ascertain the shelf life stability of fruit bars from fruit juice waste. Fruit juice waste of
kinnow, guava and grapes were collected during fruit processing in the department and
analysed for physico-chemical and phytochemical characteristics. Recipe was standardized
using 15-20 per cent sugar and 0.2 per cent citric acid. The drying conditions were optimized
by drying thin layer of juice waste on tray drier at temperatures 45, 50 and 55⁰ C. On the basis
of sensory quality , the juice waste containing 20 per cent sugar and 0.2 per cent citric acid
and dried at 50⁰ C for 6 hours for T1(guava bar), 18 hours for T2 (kinnow bar) , 8 hours for
T3 (grapes bar) , 16 hours for T4 (kinnow: guava bar (1:1)), 12 hours for T5 (kinnow: guava:
grapes bar (1:1:1) ), 13 hours for T6 (kinnow: grapes bar (1:1)) and 10 hours for T7 (grapes:
guava bar (1:1) ) were found the best. The physico-chemical properties i.e. TS, TSS, total
sugars, acidity and crude fibre increased while pH and moisture content decreased in all fruit
bars during six months of storage at 14-32⁰ C. All the bioactive components (phenols,
antioxidants, ascorbic acid and anthocyanins) decreased significantly with storage in all fruit
bars. The products prepared could be stored in polythene bags (100 gauge) and laminates (50
gauge) with maximum retention of organoleptic quality. After six months storage, it was
concluded that treatment T5 i.e. kinnow: guava: grapes (1:1:1) was found highly acceptable
followed by treatments T7 i.e. guava: grapes bar (1:1)> T3 i.e. grapes bar > T1 i.e. guava bar
> T4 i.e. kinnow: guava bar (1:1) > T6 i.e. kinnow: grapes bar (1:1) > T2 i.e. kinnow bar,
respectively on the basis of sensory evaluation. The average cost for each fruit bar of 200 g
was calculated as Rs. 20 which is economically feasible for both the manufacturers and
consumers.

Keywords: Fruit juice waste bar, phytochemicals, antioxidant activity, packaging, storage

______________________ ____________________
Signature of Major Advisor Signature of the Student
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jUs dI vyst iek`qr kIqI geI Aqy BOiqk-rswiexk Aqy PweItokYmIkl guxW dy ADwr qy iesdw
mulWkx kIqw igAw[ 15-20 pRqISq SUgr Aqy 0.2 pRqISq isitRk AYisf dI vrqoN krky ivAMjn
dI ivDI dw imAwrIkrn kIqw igAw[ 45, 50 Aqy 50⁰C qwpmwn aupr tRyA frwier iv`c jUs
vyst dI pqlI prq nUM sukw ky sukwaux dy hlwqW dw AnukUln kIqw igAw[ sYNsrI guxvqw dy
ADwr qy, 20 pRqISq SUgr, 0.2 pRqISq isitRk AYisf vwly 60⁰C qwpmwn aupr 6 GMitAW leI
tI1 (AmrUd bwr), 18 GMitAW leI tI2 (ikMnU bwr), 8 GMitAW leI tI3 (AMgUr bwr), 16
GMitAW leI tI4 (ikMnU: AmrdU bwr (1:1)), 12 GMitAW leI tI5 (ikMnU: AmrdU : AMgUr
(1:1:1)), 13 GMitAW leI tI6 (ikMnU: AMgUr (1:1)) Aqy 10 GMitAW leI tI7 (AMgUr: AmrdU
(1:1)) bwr sukwey gey jUs vyst sB qoN vDIAw pwey gey[ 14-32oC qwpmwn aupr, BMfwrn dy Cy
mihnIAW dOrwn swry dy swry PrUt bwr dy BOiqk-rswiexk guxW Bwv tI.AYs., tI.AYs.AYs., ku`l
SUgr, Ktws Aqy krUf rySy iv`c vwDw hoieAw jdoNik pI.AYc. Aqy nmI dI imkdwr iv`c kmI
AweI jdoNik swry dy swry PweItokYmIkl sMGtkW (iPnols, AYNtIAwksIfYNts, AYskwribk AYisf
Aqy AYNQoswieAwinn) dI imkdwr iv`c ArQpUrn kmI AweI[ iqAwr kIqy auqpwdW nUM polIQIn
dIAW QYlIAW (100 gOz) Aqy lYmInyts (50 gOz) iv`c Br ky r`iKAw jw skdw hY[ ies nwl
iehnW dI ErgYnolYipt guxvqw bhuq vDyry h`d q`k brkrwr rihMdI hY[ AiDAYn dy nqIijAW dy
ADwr qy ieh is`tw k`iFAw jWdw hY ik ArD-is`iKAq j`jW dy pYnl duAwrw sYNsrI guxW dy ADwr
qy BMfwrn dy Cy mhIinAW dy AMqrwl mgroN aupcwr tI5 Bwv ikMnU: AmrUd: AMgUr (1:1:1) sB qoN
vDIAw sI Aqy ies auprMq aupcwr tI7 AmrUd:AMgUr bwr (1:1) > tI3 Bwv AMgUr bwr > tI1
Bwv AmrdU bwr > tI4 Bwv ikMnU:AmrUd bwr (1:1) > tI6 Bwv ikMnU:AMgUr bwr (1:1) > tI2 Bwv
ikMnUM Bwr, vDIAw aupcwrW vjoN swhmxy Awey[ hryk &rUt bwr dw AOsqn mu`l 20 rupey pRqI 200
gRwm sI joik auqpwdkqw Aqy aupBogqwvW donW leI hI AwriQk p`KoN ivvhwrk sI[

mu`K Sbd: PrUf jUs vyst bwr, PweItokYmIkls, AYNtIAwksIfYNt gqIivDI, pYkyijMg, BMfwrn

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pRmu`K slwhkwr dy hsqwKr ividAwrQI dy hsqwKr
CONTENTS
Chapter
TOPIC PAGE NO.
I
INTRODUCTION 1 – 2
II REVIEW OF LITERATURE 3 – 15
III MATERIAL AND METHODS 16 – 23
IV RESULTS AND DISCUSSION 24 – 52
V SUMMARY 53 – 55
REFERENCES 56 – 67
APPENDICES i – ii
VITA
LIST OF TABLES
Table No. Title Page No.
1 Different proportions of fruit used for preparation of fruit bars 16
2 Respective drying temperatures and times for optimization of 17
fruit bars:
3 Selected drying times for the fruit bars at 50 oC 18
4 Standardized recipe for product formulation 18
5 Percentage recovery of various components of fruits 24
6 Physico-chemical and phytochemical constituents of fruits and 26
juice waste (kinnow, guava and grapes)
7 Effect of sugar concentration on the sensory scores of fruit bars 31
at fixed acid level (0.2%)
8 Sensory evaluation of fruit bars (fresh product) from fruit juice 32
waste
9 Effect of temperature of drying on the sensory scores of fruit bar 33
10 Effect of storage on moisture (per cent) of fruit bars at ambient 34
temperature (14-32oC)
11 Effect of storage on total solids (per cent) of fruit bars at 35
ambient temperature (14-32⁰ C)
12 Effect of storage on total soluble solids (⁰B) of fruit bars at 36
ambient temperature (14-32⁰ C)
13 Effect of storage on acidity (per cent) of fruit bars at ambient 37
temperature (14-32⁰ C)
14 Effect of storage on pH of fruit bars at ambient temperature 38
(14-32⁰ C)
15 Effect of storage on total sugars (per cent) of fruit bars at 39
ambient temperature (14-32⁰ C)
16 Effect of storage on crude fibre (per cent) of fruit bars at 40
ambient temperature (14-32⁰ C)
17 Effect of storage on ascorbic acid (mg/100 g) of fruit bars at 41
ambient temperature (14-32⁰C)
18 Effect of storage on total phenolics (mg per 100 g) of fruit bars 42
at ambient temperature (14-32⁰ C)
19 Effect of storage on total anthocyanins (mg/100 g) of fruit bars 43
at ambient temperature (14-32⁰ C)
20 Effect of storage on total carotenoids (mg per 100 g) of fruit bars 44
at ambient temperature (14-32⁰C)
21 Effect of storage on per cent antioxidant activity/100 g of fruit 45
Table No. Title Page No.
bar at ambient temperature (14-32⁰ C)
22 Effect of storage and packaging on the mean scores (nine point 47
Hedonic scale) of colour of fruit bars
23 Effect of Storage and Packaging on the mean scores (nine point 48
Hedonic scale) of Flavour of Fruit Bars
24 Effect of Storage and Packaging on the mean scores (nine point 49
Hedonic scale) of Mouthfeel of Fruit Bars
25 Effect of Storage and Packaging on the mean scores (nine point 50
Hedonic scale) of Appearance of Fruit Bars
26 Effect of Storage and Packaging on the mean scores (nine point 51
Hedonic scale) of Overall Acceptability of Fruit Bars
LIST OF FIGURES
Figure No. Title
1 Flow chart for the manufacture of fruit bars
2 Different fuit bars from fruit juice waste of fruits