Production of Fruit Powders and Formulation of Instant Probiotic Fruit Powders Mix

Author: S. Mounika, M. Saipranavi, R. Swamy and J. Sai Prasad*

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Abstract

Indian climate has diverse suitable for availability of all varieties of natural fruits & vegetables and which are perishables. The main aim of this work is to prepare the dried fruit powder mix with the addition of probiotic bacteria without loss of natural properties. Drying (dehydration) is the widely used classical methods for preservation of agricultural products. Two drying methods (solar and oven) were used to dry the Apple, Mango, Orange, Sapota and Grapes. The Grapes took high time 10 days (240 hrs) and 6 days (144 hrs) time was required for remaining four fruits drying with both methods. Proximate analysis of solar dried and Hot air oven dried fruits powders, Sapota fruit powder having highest content of protein (0.92%, 0.89%), fat (1.1%, 1.3%), carbohydrates (25%, 31%) and calcium (15.3mg/100gm, 14.9mg/100gm) compare to other fruit powders. With respect to the microbiological parameters of dried powders, we acquire results meeting the limits set by the ISO standard which mak

Keywords

Oven; Solar dryer; Sensory evaluation; Proximate & Microbial analysis; Lactobacillus casei shirota.