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  Published Paper Details:

  Paper Title

Formulation And Standardization Of "Tamjack" Bar.

  Authors

  S.Charulatha,  Dr.K.U.Pavitra Krishna

  Keywords

Jackfruit, Tamarind, bar, blending ratio, Drying.

  Abstract


Fruit provide high amount of energy, vitamins, minerals, and dietary fiber. Preparation of fruit bar from jackfruit and tamarind is used to study the sensory properties and nutritional benefits of the product. In this fruit bar prepared by jackfruit pulp, tamarind pulp extract, sugar or jaggery, binders like corn flour, and some minor ingredients like citric acid, cardamom. Typical steps in bar production are pulping, mixing, heating, concentrating, and drying. For this process using shade dryer. Jackfruit flesh and tamarind pulp extract were developed by incorporating in various proportions. The mixed fruit bar was prepared by the different blending ratio of jackfruit pulp and tamarind extract in a ratio (90:10, 80:20, 70:30) in preparation of mixed fruit bar. Among them, 70% jackfruit pulp and 30% tamarind extract of treatment recorded as best blending ratio for fruit bar.

  IJCRT's Publication Details

  Unique Identification Number - IJCRT2305273

  Paper ID - 236423

  Page Number(s) - c121-c127

  Pubished in - Volume 11 | Issue 5 | May 2023

  DOI (Digital Object Identifier) -   

  Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882

  E-ISSN Number - 2320-2882

  Cite this article

  S.Charulatha,  Dr.K.U.Pavitra Krishna,   "Formulation And Standardization Of "Tamjack" Bar.", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.11, Issue 5, pp.c121-c127, May 2023, Available at :http://www.ijcrt.org/papers/IJCRT2305273.pdf

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ISSN: 2320-2882
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Journal Starting Year (ESTD) : 2013
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ISSN and 7.97 Impact Factor Details


ISSN
ISSN
ISSN: 2320-2882
Impact Factor: 7.97 and ISSN APPROVED
Journal Starting Year (ESTD) : 2013
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