Evaluation of sensory attributes, nutritional value, microbiological safety, and shelf-life of nutribites: A healthy baked snack

Abstract

This study aimed to evaluate three different Nutribites snack formulations (A, B, and C) based on sensory attributes, physicochemical properties, nutritional composition, microbiological safety, and shelf-life stability. Sensory evaluation revealed that Formulation C had significantly higher scores in all sensory parameters including appearance (8.5±0.6), texture (8.2±0.5), taste (8.4±0.6), and overall acceptability (8.3±0.7) compared to formulations A and B, with p-values < 0.05. In terms of physicochemical properties, Formulation C exhibited the lowest moisture content (7.7±0.3%), indicating better shelf-life potential. Nutritionally, Formulation C had the highest protein (17.5±0.7%), fiber (6.8±0.4%), and vitamin A (68.5±3.0 µg) content, contributing to its enhanced health profile. Microbiological tests confirmed that all formulations were safe, with no contamination of coliforms, salmonella, or yeast and molds. Shelf-life studies demonstrated stable microbial counts and minimal changes in moisture and pH over a 30-day period. Statistical analysis (ANOVA) further validated significant differences in nutritional composition across the formulations, reinforcing the superior nutritional profile of Formulation C. These findings suggest that Formulation C is the most promising option in terms of sensory appeal, nutritional content, and stability for consumer consumption.