When choosing food snacks, consumers tend to select highly nutritious and natural product which is made from more nutritious fruits and fruit bar has all that qualities to fulfil the market demand. In the present study, to standardize the protocol for preparation of fruit bar fortified with whey protein concentrate. From previous studies, various types of fruit bar have been prepared. Drying of pulp is the most vital steps in fruit bar preparation but due to excess drying loss in colour of natural fruit pulps and degradation of nutrients. Therefore to overcome these problems add whey protein concentrate which help to reduce the drying time because of its water binding capacity. Fruits are well-known for providing energy, vitamins, minerals, antioxidants, and fibre. Fruit puree is dehydrated into a sheet to make these fruit bars. Fruit bars can also be fortified with nutrients like concentrated protein sources to boost their nutritional value. Mango and guava pulp was blended in ratio

Fruit bar, mango, guava, whey protein concentrate (WPC), Chemical composition, sensory attribute.

From the above result it could be concluded that fruits are poor source of protein so due to the addition of whey protein concentrate increased the food value of prepared mixed fruit bar. Now a days consumers always looking for more natural snacks from fruits and fruit bar has all that nutrients quality, the organoleptic characteristics of mixed fruit bar fortified with whey protein concentrate viz., colour, flavor, taste, texture and overall acceptability. It can be finally concluded that mixed fruit bar fortified with 5 % whey protein concentrate received highest sensory score (i.e., 8.0) after control sample in case of all sensory attributes. The treatment (W2) with 60% mango pulp and 40% guava pulp noticed as best blending ratio,

Shaikh R.N., Agarkar B.S., Patil B.M. and Kshirsagar R.B. (2021). Studies on Development and Quality evaluation of Mixed Fruit Bar Fortified with Whey Protein Concentrate. Biological Forum – An International Journal, 13(2): 165-170.