STORAGE CHANGES IN FORTIFIED MANGO BARS

Changes in chemical, textural and sensory characteristics of three typ es of mango bars (plain mango, mango-desiccated coconut powder and man go-soy protein concentrate bars) during 90 days storage at -18-degrees -C, 27+/-3-degrees-c (65% RH) and 38+/-1-degrees-C (92% RH) were studi ed. Moisture, acidity and reducing sugars of the mango bars increased significantly during storage in all the cases. Reduction in total and free SO2, total carotenoids and beta carotone, and an increase in non- enzymatic browning (NES) were observed. Losses of carotenoids and non- enzymatic browning were found to be more in unsulphited bars than in s ulphited bars. Storage decreased the overall acceptability and textura l characteristics. The deteriorative changes were minimum in mango sto red at -18-degrees-C.