Inulin and Fructooligosaccharides Incorporated Functional Fruit Bars
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.
[1] S. Ahmad, A. K. Varshney, and P. K. Srivastava, "Development, quality
evaluation and shelf life studies of fruit bar prepared from tomato and
papaya," Beverages and Food world., vol. 31, no. 2, pp. 51- 55, Feb.
2004.
[2] K. Fatema, A. Liaquat, M. H. Rahman, S. Parvin, and Z. Hassan,"Serum
glucose and insulin response to mango and papaya in type 2 diabetic
subjects," Nutrition Research., vol. 23, no. 1, pp. 9- 14,Jan. 2003.
[3] N. Kaur, and A. K. Gupta, "Applications of inulin and oligofructose in
health and nutrition," Journal of Bioscience.,vol. 27, no. 7, pp. 703-
714,Dec. 2002.
[4] M. Kim, and K. Shin, "The water soluble extract of chicory influence
serum and liver lipid concentrations, cecal short chain- fatty acid
concentrations and faecal lipid excretion in rats," The Journal of
Nutrition.,vol. 128, pp. 1731- 1736, June. 1998.
[5] P. Mary Ukkuru,and S. Pandey,"Fruit bars with Jack fruit bulbs,"
Beverage and Food world., vol. 34, no.9, pp. 71- 72, 2007.
[6] N. K. Mathur, S. Anthony Dos, K. S. Jayaraman, and B. S. Bhatia,
"Preparation of fruit bar used in combat rations," Indian food packer.,
vol. 26, pp. 62- 65, 1972.
[7] M. B. Roberfroid, "Prebiotics and probiotics: are they functional foods,"
American Journal of Clinical Nutrition.,vol. 71, no. 6, pp. 1682S-1687S,
June. 2000.
[8] J. Van Loo, P. Coussement, L. De Leenheer, H.Hoebregs, and G. Smits,
"On the presence of inulin and oligofructose as natural ingredients in
the Western diet,"Critical Reviews in Food Science &Nutrition.,vol. 35,
no. 6, pp.525-552, Nov. 1995.
[9] P. Vennila, "Studies on the storage behaviour of Guava- Papaya fruit
bar," Beverage and Food world.,pp. 63- 65,2004.
[10] T. M. S. Wolever, D. J. A. Jenkins, A. L. Jenkins, and R. G. Josse, "The
glycemic index: methodology and clinical implications," American
Journal of Clinical Nutrition.,vol. 54, no. 5, pp. 846-854, Nov. 1991.
[11] K. Yamashita, K. Kawai, and M. Itakura, "Effects of oligosaccharides on
blood glucose and serum lipids in diabetic subjects,"Nutrition Research.,
vol. 4, no. 6, pp. 961-966,Nov- Dec. 1984.
[12] A. Matusek, P. Meresz, T. K. D. Le,and F. Orsi, "Effect of temperature
and pH on the degradation of fructo-oligosaccharides," European Food
Research Technology,no. 228, pp. 355-365, 2008.
[13] K. Aruna, V. Vimala, K. Dhanalakshmi, and R. Vinodini, "Physicochemical
Changes during Storage of papaya fruit (Carica papaya L.) Bar
(Thandra)," Journal of Food Science and Technology.,vol. 36, no. 5, pp.
428-433, 1999.
[14] T. V. Hymavathi,"Directory of Rural Technologies- part IV,"Publisher:
National Institute of Rural Development, Chapter 41, pp. 161-164, 2002.
[15] M. A. Amerine, R. M. Pangborn, and E. B. Roessler, "Principles
ofSensory Evaluation of Food. Academic Press, Inc., Orlando, FL, 1965.
[16] AOAC, Association of official analytical chemists. Official methods of
Analysis. 15thEdn., AOAC, Benjamin Franklin Station, Washington DC,
USA, 1990.
[17] C. S. Brennan, V. Kuri, and C. M. Tudorica, "Inulin-enriched pasta:
effects on textural properties and starch degradation," Food Chemistry.,
vol. 6, no. 2, pp. 189-193, June, 2004.
[18] S. K. Chauhan, B. B. Lai, and V. K. Joshi, "Preparation and Evaluation
of Protein enriched mango fruit bar," Indian Food packer.,vol. 97, pp. 5-
9, September- October, 1997.
[19] Y. B. Cheman, and Taufik, "Development and stability of Jack fruit
leather," Tropical Science., vol. 32, pp. 245- 250, 1995.
[20] Food and Agriculture Organization/ World Health Organization,
"Carbohydrates in human nutrition." Report of a joint FAO/World
Health Organization., Expert Consultation, FAO Food and Nutrition
Paper, vol. 66, pp.1-140, 1998.
[21] K. Foster-Powell, S. H. A. Holt, and J. C. Brand-Miller, "International
table of glycemic index and glycemic load values," American Journal of
Clinical Nutrition.,vol. 76, no. 1, pp.5-56, Nov. 2002.
[22] T. Kamada, M. Nakajima, H. Nabetani, N. Saglam, and S. Iwamoto,
"Availability of membrane technology for purifying and concentrating
oligosaccharides." European Food Research Technology., vol. 214, no.
5, pp. 435-440, March. 2002.
[1] S. Ahmad, A. K. Varshney, and P. K. Srivastava, "Development, quality
evaluation and shelf life studies of fruit bar prepared from tomato and
papaya," Beverages and Food world., vol. 31, no. 2, pp. 51- 55, Feb.
2004.
[2] K. Fatema, A. Liaquat, M. H. Rahman, S. Parvin, and Z. Hassan,"Serum
glucose and insulin response to mango and papaya in type 2 diabetic
subjects," Nutrition Research., vol. 23, no. 1, pp. 9- 14,Jan. 2003.
[3] N. Kaur, and A. K. Gupta, "Applications of inulin and oligofructose in
health and nutrition," Journal of Bioscience.,vol. 27, no. 7, pp. 703-
714,Dec. 2002.
[4] M. Kim, and K. Shin, "The water soluble extract of chicory influence
serum and liver lipid concentrations, cecal short chain- fatty acid
concentrations and faecal lipid excretion in rats," The Journal of
Nutrition.,vol. 128, pp. 1731- 1736, June. 1998.
[5] P. Mary Ukkuru,and S. Pandey,"Fruit bars with Jack fruit bulbs,"
Beverage and Food world., vol. 34, no.9, pp. 71- 72, 2007.
[6] N. K. Mathur, S. Anthony Dos, K. S. Jayaraman, and B. S. Bhatia,
"Preparation of fruit bar used in combat rations," Indian food packer.,
vol. 26, pp. 62- 65, 1972.
[7] M. B. Roberfroid, "Prebiotics and probiotics: are they functional foods,"
American Journal of Clinical Nutrition.,vol. 71, no. 6, pp. 1682S-1687S,
June. 2000.
[8] J. Van Loo, P. Coussement, L. De Leenheer, H.Hoebregs, and G. Smits,
"On the presence of inulin and oligofructose as natural ingredients in
the Western diet,"Critical Reviews in Food Science &Nutrition.,vol. 35,
no. 6, pp.525-552, Nov. 1995.
[9] P. Vennila, "Studies on the storage behaviour of Guava- Papaya fruit
bar," Beverage and Food world.,pp. 63- 65,2004.
[10] T. M. S. Wolever, D. J. A. Jenkins, A. L. Jenkins, and R. G. Josse, "The
glycemic index: methodology and clinical implications," American
Journal of Clinical Nutrition.,vol. 54, no. 5, pp. 846-854, Nov. 1991.
[11] K. Yamashita, K. Kawai, and M. Itakura, "Effects of oligosaccharides on
blood glucose and serum lipids in diabetic subjects,"Nutrition Research.,
vol. 4, no. 6, pp. 961-966,Nov- Dec. 1984.
[12] A. Matusek, P. Meresz, T. K. D. Le,and F. Orsi, "Effect of temperature
and pH on the degradation of fructo-oligosaccharides," European Food
Research Technology,no. 228, pp. 355-365, 2008.
[13] K. Aruna, V. Vimala, K. Dhanalakshmi, and R. Vinodini, "Physicochemical
Changes during Storage of papaya fruit (Carica papaya L.) Bar
(Thandra)," Journal of Food Science and Technology.,vol. 36, no. 5, pp.
428-433, 1999.
[14] T. V. Hymavathi,"Directory of Rural Technologies- part IV,"Publisher:
National Institute of Rural Development, Chapter 41, pp. 161-164, 2002.
[15] M. A. Amerine, R. M. Pangborn, and E. B. Roessler, "Principles
ofSensory Evaluation of Food. Academic Press, Inc., Orlando, FL, 1965.
[16] AOAC, Association of official analytical chemists. Official methods of
Analysis. 15thEdn., AOAC, Benjamin Franklin Station, Washington DC,
USA, 1990.
[17] C. S. Brennan, V. Kuri, and C. M. Tudorica, "Inulin-enriched pasta:
effects on textural properties and starch degradation," Food Chemistry.,
vol. 6, no. 2, pp. 189-193, June, 2004.
[18] S. K. Chauhan, B. B. Lai, and V. K. Joshi, "Preparation and Evaluation
of Protein enriched mango fruit bar," Indian Food packer.,vol. 97, pp. 5-
9, September- October, 1997.
[19] Y. B. Cheman, and Taufik, "Development and stability of Jack fruit
leather," Tropical Science., vol. 32, pp. 245- 250, 1995.
[20] Food and Agriculture Organization/ World Health Organization,
"Carbohydrates in human nutrition." Report of a joint FAO/World
Health Organization., Expert Consultation, FAO Food and Nutrition
Paper, vol. 66, pp.1-140, 1998.
[21] K. Foster-Powell, S. H. A. Holt, and J. C. Brand-Miller, "International
table of glycemic index and glycemic load values," American Journal of
Clinical Nutrition.,vol. 76, no. 1, pp.5-56, Nov. 2002.
[22] T. Kamada, M. Nakajima, H. Nabetani, N. Saglam, and S. Iwamoto,
"Availability of membrane technology for purifying and concentrating
oligosaccharides." European Food Research Technology., vol. 214, no.
5, pp. 435-440, March. 2002.
@article{"International Journal of Biological, Life and Agricultural Sciences:64995", author = "P.Megala and T.V.Hymavathi", title = "Inulin and Fructooligosaccharides Incorporated Functional Fruit Bars", 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.", keywords = "Banana, fructooligosaccharides, functional fruit bars,inulin, papaya", volume = "5", number = "11", pages = "846-6", }
