Optimization of Fruit Bar Formulation: A Comprehensive Study on Physicochemical and Sensory Properties

Abstract

Fruit bars are a convenient snack choice that offers the health advantages of fruits and has a considerably higher nutritional value than fresh fruits. The study aimed to develop three fruit bar (FB) variants using different ingredients. FB1 - dried apricot + dried sapota; FB2 - dried banana + dried mango; FB3 - dried apricot + dried sapota + dried banana + dried mango, and with other ingredients respectively. The proximate (moisture, ash, total protein, crude fat, crude fiber, CHO), mineral (iron, calcium, sodium, potassium), phytochemical (total phenolic compounds {TPC}, total flavonoids {TF}, tannin), antioxidant (DPPH, vitamin C), physical properties (water activity {aw}, texture), sensory evaluation, and cost estimation of all three variants of formulated FB were analyzed. The data were analyzed by mean±standard deviation and one-way ANOVA test. The results suggested that FB2 and FB3 had better proximate and mineral analysis. However, TPC and TF were observed to be the highest in FB1 and the other highest phytochemical in FB3. The lowest aw was found in FB2 and texture-wise items exhibited the lowest hardness in FB3 and fractureability in FB2 variant, suggesting a simple to bite and chew nature. According to the mean values for sensory evaluation, FB3 was more acceptable than other variants. The cost of formulated fruit bar variants was between Rs. 50-60 per 100 g, which was less than the market yoga bar. Hence, based on the results obtained in this study, it may be concluded that the developed FB2 and FB3 would be more acceptable and nutritious regarding proximate, mineral, and phytochemical potential.