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VOL. 11, ISSUE 1 (2026)
A novel approach to formulation of tomato bar with its shelf life, physicochemical and nutritional studies
Authors
Anjumanara Khatun, Mohammad Mainuddin Molla, Meher Nigad Nipa, Ashfak Ahmed Sabuz
Abstract
A novel tomato bar was developed using fully
ripen red color tomato with its physicochemical and nutritional properties
studies. The bar was developed using locally available quality ingredients.
Then the developed bar was sensory evaluated by a trained interdisciplinary
scientist, scientific stuffs and visitors. Sensory analyses of the developed
bar revealed that the product was appreciated by the pre-trained and trained
panelists. Sensory profile analyses by the trained panel consensus concluded
that the bar has a good flavor profile with well-balanced sweetness and
saltiness, slightly perceptible astringent notes, and no off-taste. Nutritional
analyses suggest that the bar is the rich source of lycopene at initial day of
storage and after 6 months of storage. The bar could be simply preserved up to
6 months without any quality deterioration and microbes free. The study suggest
that the bar could be commercially marketing that can increase the income of
the farmers and entrepreneurships with health-promoting compounds.
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Pages:7-10
How to cite this article:
Anjumanara Khatun, Mohammad Mainuddin Molla, Meher Nigad Nipa, Ashfak Ahmed Sabuz "A novel approach to formulation of tomato bar with its shelf life, physicochemical and nutritional studies". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 7-10
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