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 phenolic content, and antioxidant of
strawberry pulp were found 82%, 0.5%, 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 the strawberry bar such as hardness,
factorability, viscosity, cohesiveness, adhesiveness, springiness, gumminess, chewiness, probe diameter, threshold,
filtering range of strawberry bar was found
5.538 × 104 N/m, 0.000 N/m2, 1.687 × 104 N/m2,
0.6636, 2.908 × 103 J/m3, 0.8664, 3.675 × 104 N/m2, 3.184 × 104 N/m2, 20.000 mm, 5 N, 0.4 N
respectively whereas the maximum level was 17.4 N at 29.628 seconds and the minimum level was -5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was
conducted based on nine-point hedonic scales. The sensory evaluation results indicated that the
appearance of the strawberry bar was liked very much and the taste,
texture, color, aroma, and overall acceptability of the strawberry bar were
liked moderately by panelists. In microbiological
analysis, the Total Viable Count (TVC) and Total Coliform Count (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 × 104 cfu/g respectively which is higher than the
permitted value (Gulf
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