Development of Protein Enriched Functional Fruit Bar

Food Enrichment and fortification are the most cost effective and sustainable strategies to address micronutrient malnutrition. The present study was conducted to standardize the protocol for preparation of sapota-papaya fruit bar and to enhance the nutritional value by fortifying with whey protein concentrate. Sapota, Papaya and a mixture of Sapota:Papaya pulp in 1:1 ratio were blended with sodium alginate, citric acid and whey protein concentrate and the mixture was dried in a mechanical tray drier at 60± 2ºC for 14 h. The bars were graded on the basis of sensory evaluation. The quality of fruit bars were subjected to chemical analysis, texture profile analysis and microbial analysis. The protein content of the fruit bars ranged from 2.1% to 2.5%. The products developed from this study aims to enhance the bioavailability of fibre and protein in human diet.