Storage stability of guava fruit bar prepared using a new process

Guava fruit bar prepared from a new process with better textural and sensory properties was assessed for storage stability and packaging requirements. The guava fruit bar was also compared with the mango bar prepared from the earlier prepared process. Moisture sorption behaviour of the fruit bars at 27 degreesC under different RH was studied for the selection of suitable packaging material. The sorption studies revealed that fruit bars from both processes exhibited typical sigmoid sorption behaviour. The guava bur and mango bal with art initial moisture content of 14% and 14.8% were in equilibrium with 57% RH and 68% RH, respectively. The sorption isotherm of guava bat and mango bar exhibited a steep rise above 65% RH and 70% RH, respecticely. A moisture range of 11 to 15% for guava bal and 10 to 15% for mango bar was found to be safe for storage of the products. Packaging studies of fruit bars have been carried out in 0.02 kg unit packs in two flexible packages i.e., pearlized biaxially oriented polypropylene and polyester-polyethylene laminate. The fruit bats packed in both the materials were highly acceptable with desirable textural and sensory quality up to 3 mo storage in ambient conditions. (C) 2000 Academic Press.