Development of protocol for Fig and Sapota based (1).pptx

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1. Development of Protocol for Fig and Sapota Based M alt

2. Introduction Malt is widely consumed ready eat beverage. Commercially available fruit based malts were processed at high temperature and cooked for longer duration to attain powder consistency. C ause loss of heat sensitive and water soluble vitamins nutrients . High sugar and minimal quantity of fruit powders.

3. Objectives Standardize a protocol for fig and sapota -based malt. Effect of packaging material on storage stability.

4. Materials and Methods Major ingredients Fig Sapota Apple Beetroot Other ingredients Almond Cashew Jaggery powder Combination Replication Ingredients Fig Sapota Apple Beetroot Almond Cashew Sugar Salt I 100 50 50 25 10 10 20 1 II 50 50 50 25 10 10 20 1 III 75 40 30 30 10 10 20 1

5. Development of Protocol

6. Results and Discussion

7. Preparation of Malt

8. Combination

9. Sensory Evaluation Respondents: thirty respondents were randomly selected for sensory evaluation Sensory evaluation scale: hedonic rating scale were used Proportion II: Most preferred (36% liked very much), attributed to balanced flavour, sweetness, and aroma

10. Effect of packaging materials on storage Aluminium foil laminates restrict oxygen and moisture transmission, thereby minimizing microbial growth, lipid oxidation, and non-enzymatic browning ( Dhiman et al., 2017; Mastromatteo et al., 2019). Packaging material: Aluminium Foil laminates Period :60 days Stored at room temperature

11. Conclusion The study successfully developed a standardized protocol for fig and sapota -based malt . Sensory evaluation confirmed consumer acceptability , with the product scoring well in taste, aroma, and overall appeal. Storage studies revealed that the malt remained stable and safe for up to 60 days in suitable packaging. The product has high potential in the functional food market , offering both health benefits and business opportunities .

12. Reference Dhiman , A., Sharma, S., & Attri , S. (2017). Effect of packaging materials on storage stability of food products: A review. Journal of Packaging Technology and Research, 1(3), 149–160. Mastromatteo , M., Conte, A., & Del Nobile, M. A. (2019). Functional packaging for fresh-cut foods. Journal of Food Science and Technology, 56(1), 1–12 .