Organoleptic Quality and Shelf-life Evaluation of Nutraceutical Sports Bars Developed Using Desert Plant Prosopis cineraria

Abstract

This study focused on the development, organoleptic quality, and shelf-life evaluation of nutraceutical sports bars fortified with Prosopis cineraria pod flour, an underutilized desert plant rich in protein, fiber, minerals, and bioactive compounds. Multiple formulations were prepared with different incorporation levels (5%, 10%, and 15%), along with a control sample, and assessed through sensory evaluation by a semi-trained panel using a 9-point hedonic scale. Results revealed that the 5% incorporation level (S2) received the highest scores for appearance, aroma, texture, taste, and overall acceptability, outperforming both the control and higher inclusion levels. Shelf-life analysis of the optimized formulation (S2) was conducted over 90 days under ambient storage conditions. Moisture content and water activity showed a gradual increase (8.5% to 10.3% and 0.42 to 0.51, respectively), while pH decreased slightly (6.8 to 6.2). Microbial counts, though increasing over time, remained within acceptable food safety limits. Sensory scores declined progressively but indicated that the bars retained acceptable quality up to 90 days.