caa a22 4500 606243747 CHVBK 20210128101326.0 cr unu---uuuuu 210128e20150601xx s 000 0 eng 10.1007/s11694-014-9220-5 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9220-5 Optimization of nutritionally enriched mango bar using response surface methodology [Elektronische Daten] [Aarti Sharma, Himadri Mahajan, Jai Dwivedi, Mahesh Gupta] In the present study, a nutritionally enriched mango bar have been prepared and optimized under processing variables of drying temperature, jaggary content and final total soluble solid content using response surface methodology. The product was evaluated for its functional characteristics such as acidity, water activity (aw), colour index (CI), total phenolic content, total flavonoids content and overall acceptability as response variables. Results revealed that the mango bar contains 0.072-0.22% of acidity, 0.554-0.648 of water activity, 19.44-119.64mg/g of total phenolic content, 23.55-96.93mg/g of total flavonoids content, 35.22-47.35 of ∆E value as CI and 6.3-7.43 scores for overall acceptability. The calcium and iron content of final product is 809.3 and 194mg/kg is achieved. The optimum levels of processing variables for nutritionally enriched mango bar was drying temperature of 70°C, Total soluble solid of 45% and jaggary content of 32% respectively for final acceptable product. Springer Science+Business Media New York, 2014 Nutrition nationallicence Mango bar nationallicence Response surface methodology nationallicence Calcium nationallicence Iron nationallicence Sharma Aarti Food and Nutraceutical Lab, Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, 176 061, Palampur, Himachal Pradesh, India aut Mahajan Himadri Food and Nutraceutical Lab, Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, 176 061, Palampur, Himachal Pradesh, India aut Dwivedi Jai Natural Plant Product Division, CSIR-Institute of Himalayan Bioresource Technology, 176 061, Palampur, Himachal Pradesh, India aut Gupta Mahesh Food and Nutraceutical Lab, Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, 176 061, Palampur, Himachal Pradesh, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 152-159 2193-4126 9:2<152 2015 9 11694 https://doi.org/10.1007/s11694-014-9220-5 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9220-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sharma Aarti Food and Nutraceutical Lab, Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, 176 061, Palampur, Himachal Pradesh, India aut NATIONALLICENCE 700 1- Mahajan Himadri Food and Nutraceutical Lab, Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, 176 061, Palampur, Himachal Pradesh, India aut NATIONALLICENCE 700 1- Dwivedi Jai Natural Plant Product Division, CSIR-Institute of Himalayan Bioresource Technology, 176 061, Palampur, Himachal Pradesh, India aut NATIONALLICENCE 700 1- Gupta Mahesh Food and Nutraceutical Lab, Division of Biotechnology, CSIR-Institute of Himalayan Bioresource Technology, 176 061, Palampur, Himachal Pradesh, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/2(2015-06-01), 152-159 2193-4126 9:2<152 2015 9 11694