%0 Journal Article
%T Nutritional, Textural, Sensory Properties and Storage Stability Evaluation of Newly Formulated Strawberry Bar
%A Nargis Akter
%A Md. Sajib Al Reza
%A Md. Esrafil
%A Md. Al Amin
%A Sonyia Akter
%A Neaz Morshed Reza
%A Md. Nazmul Huda Nasim
%A Pratima Roy Dina
%J Food and Nutrition Sciences
%P 287-299
%@ 2157-9458
%D 2023
%I Scientific Research Publishing
%R 10.4236/fns.2023.144019
%X An analytical study was conducted to develop a strawberry bar and
analysis of the nutritional quality and storage stability of a newly formulated
strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C,
total phe<span>nolic content, and antioxidant of
strawberry pulp were found 82%, 0.5%,</span> 2.57, 1.38%, 49 mg/100g, 0.33%,
75.17% whereas, in the strawberry bar, it was found 18%, 0.71%, 2.10, 1.10%, 22
mg/100g, 0.14%, 56.13% respectively. For textural properties analysis, the
textural profile of <span><span><span style=\"font-family:;\" \"=\"\">the </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">strawberry bar such as <span>hardness,
factorability, viscosity, cohesiveness, adhesiveness, springiness, </span><span>gumminess, chewiness, probe diameter, threshold,
filtering range of straw</span>berry bar w</span></span></span><span><span><span style=\"font-family:;\" \"=\"\">as</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> found
5.538 กม 10<sup>4</sup> N/m, 0.000 N/m<sup>2</sup>, 1.687 กม 10<sup>4</sup> N/m<sup>2</sup>,
0.6636, 2.908 กม 10<sup>3</sup> J/m<sup>3</sup>, 0.8664, 3.675 กม 10<sup>4</sup> N/m<sup>2</sup>, 3.184 กม 10<sup>4</sup> N/m<sup>2</sup>, 20.000 mm, 5 N, 0.4 N
respectively whereas the maximum level was 17.4 N at 29.628 seconds and </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">the</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> minimum level was </span></span></span><a name=\"OLE_LINK3\"></a>-<span><span><span style=\"font-family:;\" \"=\"\">5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was
conducted based on nine</span></span></span><span><span><span style=\"font-family:;\" \"=\"\">-</span></span></span><span><span><span style=\"font-family:;\" \"=\"\">point hedonic scales. </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">T</span></span></span><span><span><span style=\"font-family:;\" \"=\"\">he sen<span>sory evaluation results indicated that the
appearance of the strawberry bar</span> was liked very much and the taste,
texture, color, aroma, and overall acceptability of the strawberry bar were
liked moderately by panelists. In microbio<span>logical
analysis, the Total Viable Count (TVC) and Total Coliform Count</span> (TCC) of
the strawberry bar were found safe levels for up to third days. But on the
sixth day, the TCC of the strawberry bar was not found and the TVC of the strawberry
bar was found 17 กม 10<sup>4</sup> cfu/g respectively which is higher than the
permitted value (Gulf
%K Strawberry Pulp
%K Strawberry Bar
%K Antioxidant
%K Sensory Evaluation
%K Texture
%K Gallic Acid
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=124227