Effects of texture optimization through fiber addition on yellow vegetable-fruit bar stability and shelf-life
Fruits and vegetables are highly perishable materials, and both industrial and academic groups have developed different processing methods to extend their shelf-life. These raw materials have proven to be naturally rich in nutrients and bioactive compounds, enhancing health worldwide. Fruit bars have been a successful way to include these kinds of products in various diets, from children to adults, as a practical snack that can be easily consumed as a palatable commodity. Vegetables have been included in these kinds of goods to improve the health potential of the product, improving their sensory disadvantages. This study aimed to determine a fruit and vegetable mixture bar as an antioxidant, carotenoid-rich food by identifying critical factors with a stability test and a subsequent shelf-life determination. The stability test was performed over 12 weeks for bars stored at 30±0.2°C and 90% relative humidity. Seven samples were taken every 2 weeks for color, water activity, texture, moisture, total soluble solids (TSS), pH and titratable acidity, physicochemical factors, along with determination of carotenoids, total phenolic contents, and antioxidant capacity with Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric Ion Reducing Antioxidant Parameter (FRAP). Fiber was added to the bars' formulation to improve the hardness and shelf-life evaluation during 6 weeks of storage at 5, 20 and 35°C. The microbiological parameters were stable and within the safety limits (MSL) for consumption, while the TSS, moisture, color, and carotenoids were critical factors. After fiber addition, a proximate analysis compared the product with and without fiber and carotenoids were the decisive factor for shelf-life, decreasing significantly. The color also showed changes, but the product remained within the MSL, showing how fiber addition improved texture, keeping a shelf-life of about 10 weeks for sugarless fruit and vegetable bars.
Medina Lopez, S.V., Hernandez Gomez, M.S. and Fernandez-Trujillo, J.P. (2020). Effects of texture optimization through fiber addition on yellow vegetable-fruit bar stability and shelf-life. Acta Hortic. 1292, 87-96
fruit and vegetable bar, stability, antioxidants