Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30988
Inulin and Fructooligosaccharides Incorporated Functional Fruit Bars

Authors: P.Megala, T.V.Hymavathi


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: Fructooligosaccharides, banana, inulin, papaya, functional fruit bars

Digital Object Identifier (DOI):

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2077


[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.