Author(s):

A Laxman Kumar, C Madhumathi, Syed Sadarunnisa and P Latha

Abstract: Among the different blending ratios of papaya cv. Red Lady and guava cv. Lalit (100:0, 80:20, 60:40, 50:50, 40:60) in preparation of fruit bar, 50% papaya pulp and 50 guava pulp (L) treatment (T₄) recorded as best blending ratio as the treatment recorded maximum sensory score and overall acceptability (8.67) and also with better ascorbic acid (127.32 mg/100 g), total carotenoids (1218 µg/100 g) and protein (1.00%) contents.

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