Storage stability of guava fruit bar prepared using a new process

Guava fruit bar prepared from a new process with better textural and sensor y 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 p ackaging material. The sorption studies revealed that fruit bars from both processes exhibited typical sigmoid sorption behaviour. The guava bur and m ango bal with art initial moisture content of 14% and 14.8% were in equilib rium with 57% RH and 68% RH, respectively. The sorption isotherm of guava b at and mango bar exhibited a steep rise above 65% RH and 70% RH, respectice ly. 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 fru it bars have been carried out in 0.02 kg unit packs in two flexible package s i.e., pearlized biaxially oriented polypropylene and polyester-polyethyle ne laminate. The fruit bats packed in both the materials were highly accept able with desirable textural and sensory quality up to 3 mo storage in ambi ent conditions. (C) 2000 Academic Press.