Abstract: Papaya and banana bars were developed incorporating
inulin (IN) and fructooligosaccharides (FOS) (Liquid and Powder
form) in various proportions. The control bars were standardized
using 70% fruit pulp, 30% sugar, 0.3% citric acid while the treated
bars were standardized with 70% fruit pulp, 15% sugar, 15% of IN
and FOS and 0.3% citric acid. Among the various proportions tested,
papaya bars with 90% FOS (Powder) + 10% IN and banana bars with
90% FOS (liquid) + 10% IN were sensorially best accepted. The
study revealed that addition of IN and FOS improved the sensory
scores. The Physico-chemical and proximatecomposition analysis
revealed slight changes in brix°, total sugars, reducing sugars, nonreducing
sugars, moisture, protein, fat, vitamin C, ash, iron,
zinc, calcium and crude fibre between control and treated fruit bars.
Further the glycemic index of papaya bar was reduced from 65 to 54
when treated with FOS and IN.