Development, Phytochemical Profiling and Quality Evaluation of a Fruit-Based Health Bar

Abstract

The growing interest in healthy and nutrient-rich snack options has led to the development of innovative fruitbased products that provide numerous health advantages. This study aimed to create and assess a new health bar made from jackfruit and orange, utilizing locally accessible bioactive fruits. Three different formulations were prepared by varying the proportions of jackfruit pulp and orange juice, and these were evaluated for sensory characteristics, nutritional content, functional properties, and shelf stability. Sensory testing indicated that the formulation with 80% jackfruit and 20% orange received the best overall ratings. A proximate analysis revealed that the chosen product was rich in carbohydrates, dietary fibre, and protein, while vitamin and mineral assessments showed high levels of vitamin C, vitamin A, folate, potassium, and magnesium. The product also exhibited beneficial functional attributes and good stability during storage. The combination of jackfruit and orange enhanced the nutritional value and antioxidant capacity, making the health bar a promising functional snack. The results suggest that it could serve as a healthy, affordable, and appealing snack option for individuals of all ages, aiding in improved nutritional intake and fostering healthier eating habits.