DEVELOPMENT OF FRUIT BAR USING SAPODILLA (MANILKARA ZAPOTA L.)

This study was done to evaluate the effect of adding different concentrations of pectin (0, 1, 2 and 3%w/w) and the quality of the formulation. Nutritional content of sapodilla fruit bars as carbohydrates (72.8%), proteins (0.3%), fats (3.2%), fibers (2.5%), ash (1.8%), phenols (169.9mg GAE/100g) and calorie (323.0 kcal/100g). Increasing the pectin concentration increased the hardness, adhesiveness, cohesiveness, springiness and chewiness of the sapodilla fruit bar but lower the moisture content and a(w). A high pectin content (3%) also significantly increased the hue of fruit bar (P<0.05). These results suggest that pectin can be added as a stabilizer to prolong shelf life, as well as to improve the texture of sapodilla fruit bars without significantly affecting the nutritional value and color. All sapodilla fruit bars in this study were acceptable and fell above the neither like nor dislike category (>= 4.0) for all attributes measured.