Formulation and quality assessment of value-added Avocado Nut Mango Barfi
Abstract
The present study focused on the development of a novel, nutrient-enriched Indian sweet Avocado Nut Mango Barfi by incorporating avocado pulp, mango puree, and selected nuts to enhance its nutritional quality while maintaining sensory acceptability. Three formulations (T1, T2, and T3) were standardized by varying avocado and mango proportions. The developed barfi samples were evaluated for sensory attributes using a 9-point hedonic scale, nutritional composition, antioxidant activity, microbial safety, and storage stability under different storage conditions. Sensory evaluation revealed significant differences (p
Fields of Study & Subjects
Food and Agricultural Sciences
Advanced Scientific Research Methods
Food composition and properties
Publication details
- Journal / source
- Journal of Current Research in Food Science
- Volume
- 7
- Issue
- 1
- Pages
- 10–15
- Publication date
- 1 January 2026