@article{(Open Science Index):https://publications.waset.org/pdf/16010, title = {Inulin and Fructooligosaccharides Incorporated Functional Fruit Bars}, author = {P.Megala and T.V.Hymavathi}, country = {}, institution = {}, 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.}, journal = {International Journal of Agricultural and Biosystems Engineering}, volume = {5}, number = {11}, year = {2011}, pages = {658 - 663}, ee = {https://publications.waset.org/pdf/16010}, url = {https://publications.waset.org/vol/59}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 59, 2011}, }