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Shelf stable iron fortified fruit bar’s development, proximate estimation and organoleptic characterization

Syeda Mahvish Zahra, Sarfraz Hussain, Shahid Mahmood, Tusneem Kausar, Ghulam Mueen Ud Din, Tabussam Tufail, Nagina Altaf, Muhammad Yousaf Quddoos, Ayesha Rafique, Muhammad Zia Shahid

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Int. J. Biosci.16(4), 111-135, April 2020

DOI: http://dx.doi.org/10.12692/ijb/16.4.111-135


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No bake, vegan, easy to develop, shelf stable and convenience food “Fruit bars” are an excellent vehicle to provide nutrients especially iron as well as energy to its consumers. Eight treatments of fruit bars fortified with alternative ratio of indigenous iron fortificants (spearmint and apricot kernel) were developed with incorporation of (dried apricot, quince fruit paste, barley flour, dried milk powder) along with placebo and synthetic iron fortified fruit bars. Product was analyzed for proximate composition and Fe, for shelf stability water activity and free fatty acids were done, while were finally statistically analyzed after organoleptic judgment. Apricot kernel and spearmint had Fe 29.62 ± 0.47 and 87.32 ± 0.71 mg/ 100 g. During the storage study of 60 days, the Fe followed a non-significantly decreasing trend in all treatments. Ash content (%) was maximum in T2 followed by T1. Maximum Fe was determined in T3. At 0th day in all treatments NFE content ranged from 56.05 to 60.17, moisture content ranged from 11.00 to 25.93, and ash content ranged from 2.96 to 4.07 %. Except moisture content all nutritional contents were non-significant during storage of 60 days. Water activity ranged within safe range of water activity for foods while free fatty acid ranged from 0.047 to 0.079 % in storage. T3 was termed as best treatment after organoleptic evaluation. These fortified bars if developed commercially will be an exclusive solution to mitigate iron deficiency.


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Shelf stable iron fortified fruit bar’s development, proximate estimation and organoleptic characterization

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