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

Fruit bars are prepared by combining different ingredients which wholesome and nutrient rich. The current study was designed to develop roselle–fig (different proportions) fruit further investigate their physicochemical characteristics antioxidant potential. Moreover, the were scrutinized for microbial sensory assess appropriateness of during storage (up 90 days). It observed that there gradual increase in moisture content with passage time, while ash, fat, fiber, protein contents did not change significantly storage. pH total soluble solid these 3.54–4.07 1.71–1.86 Brix, respectively. According mean values evaluation, T2 preferred over other treatments. received an acceptable demonstrating they suitable days Phytochemical quantities increased subsequent treatments, but decreased all Similar trend regarding DPPH radical scavenging activities. mineral among analysis exposed microbiologically safe. Hence, on basis results obtained this study, it may be concluded developed bar would nutritious characteristics, microbiological quality,