Description:TECHNICAL FIELD
[0001] The invention relates to the field of food compositions, and more particularly to composition of a nutritious fruit bar incorporating custard apple powder which is rich in fiber and calories.

BACKGROUND ART
[0002] Fruits are a natural source of energy, vitamins, minerals, and dietary fiber. Typically contains between 10% and 25% carbohydrates, less than 1.0% of proteins, and a very small amount (less than 0.5%) of fat. Important fruit minerals include Ca, Mg, Na, K, P, Cl, and S and, in microquantities, Fe, Cu, Co, Mn, Zn, I, and Mo. Potassium is the most abundant mineral in fruits followed by calcium.
[0003] It is estimated that a worldwide mortality rate of more than 2 million deaths per year results from a low intake of fruits and vegetables. The health-protective benefits, such as preventing free radicals from damaging proteins, DNA, and lipids, may be provided by the minerals, vitamins, antioxidants, and dietary fiber found in fruits and vegetables.
[0004] Educated consumers now prioritize healthy eating when making food decisions. They understand that a healthy diet should include eating fruit and vegetables more frequently. The time needed to prepare fruit and vegetables is one of the obstacles to increasing consumption. Consumers want fruit that is available year-round, versatile, long-lasting, and clean. Because all nutrients are concentrated in fruit bars, they have a much higher nutritional value than fresh fruits (especially in terms of energy, minerals, antioxidants, and fiber).
[0005] Because of the growing consumer demand for healthy, natural and convenient foods, fruit bars are becoming a popular and convenient food and, ideal option to benefit from the abovementioned remarkable health benefits of fruits.
[0006] Custard Apple, also known as “sitaphal” in Hindi, is a delicious fruit that is quite popular. This soft and creamy fruit has a hard rind and is full of nutrients. Custard Apple is enriched with nutrients like calcium, vitamin C, A and B6, magnesium, iron, potassium, copper and fiber. Its daily consumption has many health benefits. Fiber and copper help maintain a healthy digestive system. Vitamin A and C improve eyesight. Custard apples keep the heart healthy by balancing the blood pressure level. Furthermore, vitamin A is known to make the skin glow and the hair shiny. Vitamin B6 is great for asthma patients. It is also beneficial for people suffering from arthritis, diabetes and iron deficiency.
[0007] Variety of fruits like apple, durian, gold kiwifruit, grape, guava, jackfruit, kiwi, longan, mango, pear and peach have been used in the preparation of fruit bars but a fruit bar incorporating custard apple powder has not been reported.
[0008] In order to overcome the aforementioned drawbacks, there is a need in the art to provide a composition incorporating custard apple powder which is rich in fiber and calories.

OBJECTS OF THE INVENTION
[0009] The principal object of the present invention is to overcome the disadvantages of the prior art by providing a composition containing custard apple.
[0010] Still another object of the present invention is to provide a composition which is an instant source of energy in all age groups thereby enhancing the nutritional status of the population
[0011] Another object of the present invention is to provide a composition which has good amount of energy, total carbohydrates, protein, fats & fiber and rich in micronutrients.
[0012] The foregoing and other objects of the present invention will become readily apparent upon further review of the following detailed description of the embodiments as illustrated in the accompanying drawings.
SUMMARY OF THE INVENTION
[0013] The present invention relates to composition of a fruit bar which is rich in fibers and calories.
[0014] According to an embodiment of the present invention, the composition comprises of i) custard apple powder, ii) Makhana, iii) puffed rice, iv) peanuts & sesame seeds and iv) jaggery.
[0015] According to another embodiment of the present invention, the method of preparation of said composition comprises the steps of washing the custard apple and cleaning it thoroughly, removing the peels and extracting the pulp with the help of a sieve and removing the seeds, spreading the extracted pulp on the tray in a thin layer and drying in oven dried to dry the moisture content and grinding it to a powder form and mixing the grounded custard apple with makhana, puffed rice, peanuts & sesame seeds and jiggery in to form the fruit bar.
DETAILED DESCRIPTION OF THE INVENTION
[0016] While the present invention is described herein by way of example using embodiments and illustrative drawings, those skilled in the art will recognize that the invention is not limited to the embodiments of drawing or drawings described and are not intended to represent the scale of the various components. Further, some components that may form a part of the invention may not be illustrated in certain figures, for ease of illustration, and such omissions do not limit the embodiments outlined in any way. It should be understood that the drawings and the detailed description thereto are not intended to limit the invention to the particular form disclosed, but on the contrary, the invention is to cover all modifications, equivalents, and alternatives falling within the scope of the present invention as defined by the appended claim.
[0017] As used throughout this description, the word "may" is used in a permissive sense (i.e. meaning having the potential to), rather than the mandatory sense, (i.e. meaning must). Further, the words "a" or "an" mean "at least one” and the word “plurality” means “one or more” unless otherwise mentioned. Furthermore, the terminology and phraseology used herein are solely used for descriptive purposes and should not be construed as limiting in scope. Language such as "including," "comprising," "having," "containing," or "involving," and variations thereof, is intended to be broad and encompass the subject matter listed thereafter, equivalents, and additional subject matter not recited, and is not intended to exclude other additives, components, integers, or steps. Likewise, the term "comprising" is considered synonymous with the terms "including" or "containing" for applicable legal purposes. Any discussion of documents, acts, materials, devices, articles, and the like are included in the specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention.
[0018] In this disclosure, whenever a composition or an element or a group of elements is preceded with the transitional phrase “comprising”, it is understood that we also contemplate the same composition, element, or group of elements with transitional phrases “consisting of”, “consisting”, “selected from the group of consisting of, “including”, or “is” preceding the recitation of the composition, element or group of elements and vice versa.
[0019] The present invention is described hereinafter by various embodiments with reference to the accompanying drawing, wherein reference numerals used in the accompanying drawing correspond to the like elements throughout the description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiment set forth herein. Rather, the embodiment is provided so that this disclosure will be thorough and complete and will fully convey the scope of the invention to those skilled in the art. In the following detailed description, numeric values and ranges are provided for various aspects of the implementations described. These values and ranges are to be treated as examples only and are not intended to limit the scope of the claims. In addition, several materials are identified as suitable for various facets of the implementations. These materials are to be treated as exemplary and are not intended to limit the scope of the invention.
[0020] The invention provides composition of a fruit bar and a method of making the fruit bar.
[0021] According to an embodiment of the present invention, the composition comprises of i) custard apple powder, ii) Makhana, iii) puffed rice, iv) peanuts & sesame seeds and iv) jaggery.
[0022] According to another embodiment of the present invention, the concentration of custard apple powder is in the range of 10-12% w/w, makhana is in the range of 7-8%w/w, puffed rice is in the range of 7-8w/w%, peanuts and sesame seeds is in the range of 28-30%w/w and peanuts and jaggery is in the range of 43-45%w/w.
[0023] According to another embodiment of the present invention, a method of preparing the said composition comprises the steps of:
a. The custard apple which were purchased from the local market during the season was washed and cleaned thoroughly.
b. The peels were removed and the pulp was extracted with the help of a siever and seeds were removed.
c. The extracted pulp was spread on the tray in a thin layer which was oven dried at 55-65°C to dry moisture contents and after which it was ground to powder form.
d. Next the grounded custard apple was mixed with makhana, puffed rice, peanuts & sesame seeds and jaggery to form the fruit bar.
EXAMPLE
[0024] According to an embodiment of the present invention, organoleptic evaluation of the developed fruit bars with four variations namely CS, S1, S2, S3 was conducted on a nine-point hedonic scoring scale where CS was the controlled sample without the addition of custard apple powder and S1, S2, S3 were formulated with varied proportions of custard apple powder & fixed proportion of base ingredients (makhana, puffed rice, peanuts, sesame seeds and jaggery). The results are tabulated (Table 2) below.
Variation Custard Apple powder (gm) Makhana (gm) Puffed rice (gm) Peanuts & Sesame seeds (gm) Jaggery (gm)
CS - 5 5 20
30
S1 4 5 5 20
30
S2 6 5 5 20
30
S3 8 5 5 20
30
Table 1: Formulation of fruit bar with peanuts & sesame seeds.
Processing variables Colour Appearance Taste Texture Flavour Overall acceptability
S1 7.7±1.04 7.6±0.96 7.5±0.90 7.5±0.93 7.5±1.16 7.7±0.75
S2 7.8±0.93 7.8±103
7.6±1.03 7.4±1.00 7.6±0.98 7.8±0.76
S3 8.1±1.21 8.3±1.56
8±1.68 7.9±1.67
7.8±1.90 8.2±1.60

Table 2: Mean scores of organoleptic evaluation of fruit bars by semi trained panelists

[0025] According to an embodiment of the present invention, the optimized composition was selected for nutritional analysis. The nutritional analysis of the fruit bar is tabulated below.
Nutrient Composition (Per 100g) Fruit Bar (S3)
Moisture
6.90
Protein
9.75
Fat
13.90
Total Carbohydrate
52.76
Total Energy
375.14
Fibre
4.06
Ash
2.06

[0026] According to an embodiment of the present invention, prepared fruit bars can be stored and consumed at a period of 15 days without any deterioration in its attributes.
[0027] Various modifications to these embodiments are apparent to those skilled in the art from the description and the accompanying drawings. The principles associated with the various embodiments described herein may be applied to other embodiments. Therefore, the description is not intended to be limited to the embodiments but is to be providing the broadest scope consistent with the principles and the novel and inventive features disclosed or suggested herein. Accordingly, the invention is anticipated to hold on to all other such alternatives, modifications, and variations that fall within the scope of the present invention and appended claims.
, Claims:We Claim:
1) A food snack composition comprising of i) custard apple powder, ii) Makhana, iii) puffed rice, iv) peanuts & sesame seeds and iv) jaggery
2) The composition as claimed in claim 1, wherein custard apple powder is in the range of 10-12% w/w, makhana is in the range of 7-8%w/w, puffed rice is in the range of 7-8w/w%, peanuts and sesame seeds is in the range of 28-30%w/w and peanuts and jaggery is in the range of 43-45%w/w.
3) A method of preparing the composition as claimed in claim 1 comprising the steps of:
a. Washing the custard apple and cleaning it thoroughly.
b. Removing the peels and extracting the pulp with the help of a sieve and removing the seeds.
c. Spreading the extracted pulp on the tray in a thin layer and drying in oven dried to dry the moisture content and grinding it to a powder form.
d. Next mixing the grounded custard apple with makhana, puffed rice, peanuts & sesame seeds and jiggery in to form the fruit bar.
4) The method as claimed in claim 3, wherein the pulp is oven dried at temperature of 55-65℃.
5) The composition as claimed in claim 1, wherein the said composition can be stored and consumed at a period of 15-20 days without any deterioration in its attributes.

Dated this 29th day of March, 2023

POOJA
Agent for the Applicant
IN/PA/1838