Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle–fig fruit bar

Fruit bars are prepared by combining different ingredients which are wholesome and nutrient rich. The current study was designed to develop roselle–fig (different proportions) fruit bars and further investigate their physicochemical characteristics and antioxidant potential. Moreover, the prepared f...

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Bibliographic Details
Published in:	Food science & nutrition 2023-07, Vol.11 (7), p.4219-4232
Main Authors:	Aslam, Hunaina, Nadeem, Muhammad, Shahid, Urooj, Ranjha, Muhammad Modassar Ali Nawaz, Khalid, Waseem, Qureshi, Tahir Mahmood, Nadeem, Muhammad Ather, Asif, Alaiha, Fatima, Mehak, Rahim, Muhammad Abdul, Awuchi, Chinaza Godswill
Format:	Article
Language:	eng
Subjects:	Antioxidants Carbohydrates Dietary minerals Food Fruits Hibiscus sabdariffa Illnesses Ingredients Microorganisms minerals Moisture content Moisture effects Nutrition Original physicochemical characteristics phytochemcials Polyphenols Roselle roselle–fig fruit bar Scavenging sensory attributes Sensory evaluation Sensory properties shelf stability Snack foods Storage Water content
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Summary:	Fruit bars are prepared by combining different ingredients which are wholesome and nutrient rich. The current study was designed to develop roselle–fig (different proportions) fruit bars and further investigate their physicochemical characteristics and antioxidant potential. Moreover, the prepared fruit bars were scrutinized for microbial and sensory characteristics to assess the appropriateness of ingredients during storage (up to 90 days). It was observed that there was gradual increase in moisture content with the passage of time, while ash, fat, fiber, and protein contents did not change significantly during storage. The pH and total soluble solid contents of these fruit bars during storage were 3.54–4.07 and 1.71–1.86 Brix, respectively. According to the mean values for sensory evaluation, T2 was preferred over other treatments. The bars received an acceptable sensory evaluation, demonstrating that they were suitable for 90 days of storage. Phytochemical quantities significantly increased in subsequent treatments, but decreased during storage in all the treatments. Similar trend was observed regarding total antioxidant and DPPH radical scavenging activities. The mineral contents increased significantly among the treatments. The microbial analysis of fruit bars exposed that the fruit were microbiologically safe. Hence, on the basis of the results obtained in this study, it may be concluded that the developed roselle–fig fruit bar would be acceptable and nutritious regarding physicochemical characteristics, microbiological quality, and antioxidant potential. This study was designed to develop roselle–fig (different proportions) fruit bars and further investigate their physicochemical characteristics and antioxidant potential. Roselle–fig fruit bars are good source of proteins, minerals, fiber, and bioactive compounds which can be helpful to minimize nutritional deficiencies.
ISSN:	2048-7177 2048-7177