Production and storage stability of no sugar added fruit bar with high fiber

In this study; it was investigated production and storage stability of fruit-based snack bars with no added sugar. The physical, chemical, and sensory characteristics of bars consist of different fruit purees (persimmon, pumpkin, blueberry, banana) were determined. Bars were stored at rooom temperature (21 °C) for 6 months to evaluate their compositional, physicochemical, antioxidant, microbial, sensory and textural properties. Throughout the storage period, changes in water activity, pH, total soluble solids (TTS), color, total phenolics compound, antioxidant activity, total vitamin C, texture and sensory properties were monitored. The analyses revealed that there were significant changes in water activity, pH, color, TSS, antioxidant activity and total phenolics contents (p<0.05). The initial pH, titratable acidity, water activity, and TSS values of the fruit bar at the commencement of the storage were recorded as 5.24, 0.34%, 0.626, and 82.83%, respectively. At the end of the storage, these parameters were determined 4.98, 0.299%, 0.473, and 85.36%, respectively. Initial total phenolics content and antioxidant activity were determined as 67.3 mg/100 g and 4.96 µM Trolox/100 g, respectively. These values were calculated as 73.0 mg/100 g and 7.90 µM Trolox/100 g, at the end of the storage. The increase in these parameters was determined significantly (p<0.05). On the other hand, total vitamin C significantly decreased from 83.3 mg/100 g to 52.5 mg/100 g (p<0.05). During storage, overall acceptability of fruit bars was found moderately. The hardness of samples increased by increasing storage time according to texture profile analyse. The fruit bars prepared by using pectin, oat, whey powder, egg white powder in addition to persimmon, pumpkin, blueberry, banana were microbiologically safe.