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The study was conducted to standardize the protocol for preparation of wild apricot fruit bar. Wild apricot fruits were harvested at optimum maturity from Distt Tehri Garhwal, Uttarakhand and after thorough sorting and proper washing, used for hot extraction of pulp through a pulper. Pulp was preserved in 500 ppm SO2 (using potassium metabisulphite). For preparation of fruit bars, additives like sugar and pectin were added to the pulp in different proportions and the mixture dried in mechanical dehydrator. Dried fruit bar sheets were cut into rectangular shapes (2.5 × 4.0 cm(2)) using a stainless steel knife and wrapped in polythene paper. Best recipe was selected on the basis of sensory evaluation. For storage, wild apricot fruit bar was packed in aluminium laminated pouches and polyethylene pouches, kept for 6 months and analyzed periodically for changes in quality. Results of the sensory evaluation indicate that a very good quality fruit bar can be prepared by using wild apricot pulp +60% sugar +0.30% pectin and drying the mixture in a mechanical dehydrator at 55 ± 2 °C for 6 h. During 6 months of storage, there was about 3% moisture gain, 6.00 and 9.35% loss in total sugars and vitamin C respectively, along with slight losses in titratable acidity and sensory quality. The changes in chemical and sensory quality attributes were minimum in wild apricot fruit bar, packed in aluminium laminated pouches as compared to those packed in polyethylene pouches, and the product stored under vacuum than that under normal atmosphere. Further, the products were stable up to 6 months during storage under ambient condition.

Standardization of technology for preparation and storage of wild apricot fruit bar