• Neha Mishra
• Jasmine Masih

The aim of the study was to develop stevia based mixed fruit bar and to assess nutritional, antioxidant and storage stability of the product. Fruit bar was prepared from guava and ber at different ratio viz. (25:25, 60:10, 50:20, 40:30) with stevia at 2%-6%. Firstly, prepared fruit bar subjected to sensory analysis to evaluate the suitability for consumption. Then, nutritional composition and antioxidant activity of best fruit bar were analyzed. Nine point hedonic score system was used for sensory evaluation of prepared mixed fruit bar and treatment T2 found to be the best (6% sugar+ 4% stevia+ 50% guava+ 20% ber+ 10% orange juice+ 8% lemon juice + 2% gelatine).Organleptically best treatment was stored in Low polyethylene (LDPE) at refrigerator for 30 days. The stored sample was drawn at the time interval of 15 days for microbial analysis. The nutritional composition of best treatment T2 and control treatment T0 were analyzed and found all the nutrients were significantly higher in T2 except calories. The storage study indicated that the mixed fruit bar was significantly safe for consumption at refrigerator temperature for 1 month. The TPC count of treatment T2 (278.22mgGAE/g) was 42% higher than control treatment To (195.7mgGAE/g). In the same line, DPPH activity of stevia based mixed fruit bar T2 (68.85) was higher than control treatment T0 (52.3).

Antioxidant Analysis, Ber, Guava, Fruit Bar, Nutritional Composition, Shelf life, Stevia.

"NUTRITIONAL, ANTIOXIDANT AND SHELF LIFE OF STEVIA BASED MIXED FRUIT BAR", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 10, page no.g768-g776, October-2023, Available :http://www.jetir.org/papers/JETIR2310588.pdf

"NUTRITIONAL, ANTIOXIDANT AND SHELF LIFE OF STEVIA BASED MIXED FRUIT BAR", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 10, page no. ppg768-g776, October-2023, Available at : http://www.jetir.org/papers/JETIR2310588.pdf