Abstract:
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, fat ,protein, ash, Brix, pH, acidity, vitamin C, total phenolic content, (TPC) of strawberry bar, it was found 19%,0.4%, 6.7%,0.72%, 30%the 4.12, 1.10%, 23 mg/100g, 0.15%, Its carbohydrate content stand at 36.8% providing a good energy source. The sensory evaluation of the strawberry bar was conducted based on nine-point hedonic scales. Sample 2 strawberry bar which hasbeen finalized by 9-point hedonic scale. The newly formulated strawberry bar was safe to consume for up to 3 days but not for 6 days.
