Protein Fortification of Mango and Banana Bar using Roasted Bengal Gram Flour and Skim Milk Powder

Abstract

Among the various proportions of roasted bengal gram flour (RBF) and skim milk powder (SMP), 0, 5 and 10 %, the optimized level was selected for the preparation of mango and banana bar, respectively. The effect of acidity (0.30, 0.45 and 0.60 %, as citric acid) and TSS (20, 25 and 30 ^Obrix.) was studied on the sensory attributes (colour, texture, flavour and texture) of fortified mango and banana bars. The results indicated that 5% level of RBF and SMP in mango and banana bar, respectively gave better sensory attributes. The acidity and TSS, adjusted to 0.60 % & 30 ^Obrix for fortified mango pulps and 0.45 % & 25 ^Obrix for fortified banana pulps resulted into the products of superior quality in terms of sensory attributes. The fortified bars were found to be richer in protein and minerals in comparison to plain bars and also found to be superior in terms of OAA having score of 8.5 and 8.1 in comparison to plain mango and banana bar with the sensory OAA score of 7.8 and 7.5, respectively.