Papaya fruit bar
Papaya fruit bar preparation is a simple process involving operations like selection of ripe fruits, cleaning, washing, extraction of pulp, preservation of pulp. Mixing of pulp with sugar and citric acid and drying in hot air drier. However, the papaya fruit bar develops cracks and may not form sheet. Hence a process was developed to reduce water content in pulp and use the same for bar making with very good appearance and taste. The product is safe and meets the dehydrated fruit requirements standards of FSSAI. Ten kg of fruit pulp will yield 2.5 kg of fruit bar. This technology may encourage small scale processing units in rural areas.