Development of fruit bar using tomato, papaya and guava

The present study focused on developing a nutritionally enriched and shelf-stable fruit bar using tomato (Solanum lycopersicum), papaya (Carica papaya), and guava (Psidium guajava), fruits known for their high content of bioactive compounds such as lycopene and vitamin C, yet prone to post-harvest losses due to perishability. The objective was to transform these perishable, nutrient-rich fruits into a value-added, functional snack with extended shelf life and broad consumer appeal. Fresh fruits were washed, peeled, pulped, and blended in predetermined ratios. The mixture was spread in trays and dehydrated at a controlled temperature of 55-60?°C to form fruit bars. The final products were evaluated for physicochemical properties, nutritional composition, sensory quality, and shelf stability. The developed bars exhibited moisture content below 15%, suitable for dried fruit products and favorable for microbial safety. Total soluble solids ranged from 70-78?°Brix, enhancing natural sweetness and preservation. The pH ranged from 3.8-4.8, with titratable acidity levels contributing to taste and product stability. Retention of ascorbic acid (vitamin C) was 45-60?mg/100?g, and lycopene retention from tomato exceeded 70%, indicating effective preservation of key bioactive nutrients during drying. Sensory evaluation using a 9-point hedonic scale revealed high acceptability, with scores above 7 for taste, aroma, color, texture, and overall appeal. The bars maintained nutritional and sensory quality for up to 60?days under ambient storage, with no detectable microbial contamination, highlighting their excellent shelf stability. In conclusion, the study successfully developed a fruit bar that integrates the nutritional benefits of tomato, papaya, and guava into a stable, palatable, and health-oriented snack. The product offers a practical strategy for utilizing seasonal fruits, reducing post-harvest losses, and providing consumers with a convenient functional food option.