Optimization of nutritionally enriched mango bar using response surface methodology

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, 19.44–119.64 mg/g of total phenolic content, 23.55–96.93 mg/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 194 mg/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.