1. A fruit bar composition comprising fruit pulp/ fruit leather of desired fruits in pre-determined proportion, at least one cereal, at least one seed and at least one binding agent, wherein the quantity of the fruit pulp/fruit leather ranges from 25% to 40%, quantity of the cereal ranges from 12% to 18%, quantity of the seed ranges from 15% to 20%, quantity of the binding agent ranges from 25% to 35%.

2. The fruit bar composition as claimed in claim 1, wherein the desired fruits are dried mango, dried apricot, dried sapota, dried banana or a combination thereof, at least one cereal is selected from quinoa, puffed rice, rolled oats or a combination thereof, at least one seed is selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof, at least one binding agent is selected from dates, jaggery, raisins, yellow raisins, ghee or a combination thereof.

3. The fruit bar composition as claimed in claim 1, wherein said pre-determined proportion of the fruit pulp/ fruit leather being dried mango 3% to 9%, dried apricot 3% to 9%, dried sapota 10%, dried banana 10%.

4. The fruit bar composition as claimed in claim 1, wherein the bar further comprises flavour enhancers and sweeteners.

5. The fruit bar composition as claimed in claim 4, wherein the sweeteners are selected from jaggery, honey, condensed milk or a combination thereof and the flavour enhancers are selected from ghee, condensed milk, honey or a combination thereof.

6. The fruit bar composition as claimed in any of the preceding claims, wherein said bar comprises fruit pulp/ fruit leather of dried mango 3% to 9%, dried apricot 3% to 9%, dried sapota 10%, dried banana 10%, rolled oats 15%, muskmelon seeds 18%, yellow raisins 8%, jaggery 22% and ghee 5%.

7. The fruit bar composition as claimed in claim 1, wherein said composition is stable for at least 3 months in conventional packaging at room temperature and for at least 6 months in nanopackaging at room temperature.

8. A method of making a fruit bar, said method comprises (i) roasting of selected ingredients comprising at least one cereal and at least one seed separately at low flame at a temperature ranging from 120°C to 150°C for 3-5 min or until light brownish color appears for each of the ingredient, (ii) cooling of the roasted ingredients of step (i) for 8 to 10 min or until reaches up to room temperature and grounding each of the cooled roasted ingredient separately at low speed in a grinder to obtain granular form with particle size ranging from 4-6 µm, (iii) Mixing the grounded ingredients in pre-determined proportion, (iv) Grinding at least one binding at a low speed to obtain a paste, (v) Grinding separately dried form of desired fruits and mixing them in specific proportion at low speed to make a paste, (vi) Taking ghee in a container and heating on a low flame at a temperature ranging from 40°C-45°C, (vii) Adding the paste of binding agent of step (iv), paste of fruit pulp/fruit leather of step (v) and mixture of ground ingredients of step (iii) in heated ghee and roasting for 5 mins under continuous stirring at a temperature ranging from 120°C-150°C, (viii) Adding flavour enhancers and sweeteners and mixing well for 5 mins to obtain composition of the fruit bar, (ix) Spreading the composition of step (viii) on butter paper on a tray, cooled and then cut into desired shapes and thickness to obtain the fruit bar.

9. The method of making a fruit bar as claimed in claim 8, wherein said pre-determined proportion being fruit pulp/fruit leather in the range from 25% to 40%, cereal in the range from 12% to 18%, seed in the range from 15% to 20%, binding agent in the range from 25% to 35%.

10. The method of making a fruit bar as claimed in claim 8, wherein the desired fruits are dried mango, dried apricot, dried sapota, dried banana in a proportion being dried mango ranging from 3% to 9%, dried apricot ranging from 3% to 9%, dried sapota 10%, dried banana 10%.

11. The method of making a fruit bar as claimed in claim 8, wherein the seed is selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof, the binding agent is selected from dates, jaggery, raisins, yellow resins, ghee or a combination thereof, the sweetener is selected from jaggery, honey, condensed milk or a combination thereof, the flavour enhancer is selected from ghee, condensed milk, honey or a combination thereof.

12. The method of making a fruit bar as claimed in claim 8, wherein the composition comprises fruit pulp/ fruit leather of dried mango in the range of 3% to 9%, dried apricot in the range of 3% to 9%, dried sapota 10%, dried banana 10%, rolled oats 15%, muskmelon seeds 18%, yellow raisins 8%, jaggery 22%, and ghee 5%.

13. The method of making a fruit bar as claimed in claim 8, wherein said bar is stable for at least 3 months in conventional packaging at room temperature and for at least 6 months in nanopackaging at room temperature.

Description:FIELD OF THE INVENTION
The present invention relates to the field of food and nutrition. The present invention particularly relates to fruit bar composition and method of making thereof. The fruit bar is nutritionally valuable, rich source of energy and useful supplement/alternative for nutritional needs of all age groups including growing children and adults.

BACKGROUND OF THE INVENTION
Fruits serve as a source of energy, vitamins, minerals, and dietary fiber. Fresh fruits are seasonal and have short shelf life. The fruits bars are becoming a preferred choice among consumers for they are rich source of energy and nutrients in concentrated form and for their anti-oxidant properties. The fruit bars have to possess good organoleptic properties and texture to be liked by the consumers. This can be obtained by right choice of fruits in right proportion, choosing proper manufacturing stages and controlling moisture content in order to increase the shelf life of the bars.

Fruit bar preparations may include a mixture of pulps, fresh or dried fruit, sugar, binders, and a variety of minor ingredients. Additionally, to the conventional steps of manufacturing such as pulping, homogenizing, heating, concentrating, and drying, there have been proposed the use of gelled fruit matrices, dried gels or sponges, and extruders. Different single-type dehydration or combined methods are used to reduce moisture content while maintaining the texture and the nutritional properties. The dehydration can be done by increasing process time, air-infrared, vacuum and vacuum-microwave drying convective-solar drying, convective drying, and freeze drying.

ES2312136T3 discloses Gelled natural fruit pulp, packaged and stable during storage, in which the natural pectins of said fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme (PME) at an isostatic pressure of at least 200 MPa.
CA2608418C discloses Fruit bar and method of making a fruit bar. The fruit bar includes primary fruit pieces having a taste and a texture. The texture of the primary fruit pieces is defined at least in part by a hardness and a chewiness and a roughness. The fruit bar also includes secondary fruit pieces combined with the primary fruit pieces. The secondary fruit pieces are of different fruit than the primary fruit pieces. The secondary fruit pieces have a taste and a texture defined at least in part by a hardness and a chewiness and a roughness. In the fruit bar, the taste and the roughness of the first and secondary fruit pieces are different from one another to provide a varied taste and mouthfeel to the consumer. The chewiness and the hardness of the first and secondary fruit pieces are substantially the same to provide a substantial uniformity of bite and chew to the consumer. The method of making a fruit bar comprising the steps of: a) providing a plurality of semi-dried primary fruit pieces, the primary fruit pieces having an initial hardness and chewiness; b) providing a plurality of secondary fruit pieces having an initial hardness and chewiness that are less than the initial hardness and chewiness of the primary fruit pieces, wherein the secondary fruit is different than the primary fruit; c) providing a sweetening composition; d) cooking the plurality of primary fruit pieces in the sweetening composition for a first period of time sufficient to reduce the initial hardness and chewiness of the primary fruit pieces to be substantially the same as the initial hardness and chewiness of the secondary fruit pieces; e) mixing the secondary fruit pieces into the cooked primary fruit pieces and cooking for a second period of time; f) forming the mixture into a bar having a moisture content of 12 to 17% by weight and a water activity of 0.45 to 0.70.

WO2010107331A1 provides an invention consists of a new product, Fresh Fruit Bar, characterized by the union of natural and healthy ingredients such as fruit, fruit juice and algae, which method of production involves the following steps: reception, evaluation and storage of the raw-material (33); disinfection by submersion; washing; mechanical peeling (35); mechanical cut (36); anti-oxidizing bath (37); gel preparation; hot extrusion (38); cooling and cut (39); primary packaging and coding (40). The invention consists in a method of production and also in a device which, due to its peculiar and particular new characteristics, is able to execute and produce the new production method.

US7037531B2 discloses an energy multi-saccharide food product, comprising: no more than 15% by total weight dried fruit; a saccharide component comprising 3 to 37% by total weight free galactose monosaccharide; and 5 to 10% by total weight fiber.

Fruit bars in the state of the art are prepared with various ingredients, including chemicals for use as preservatives, texture enhancer or flavour enhancer. The bars are made using oven methods, thereby reducing the nutrient content of the bar due to direct heat exposure. The bars prepared using conventional methods lacks texture and have low shelf life.
Therefore, there is a need to develop ready-to-eat and stable fruit bar that provides necessary nutrients for daily diet such as macronutrients and micronutrients along with good palatability, pleasant aroma, desired texture and mouthfeel and long shelf life to cater to the requirements of consumers of all age groups. There is also a need to develop easier process to prepare nutritionally rich bars without affecting the texture and organoleptic properties of the bars.

OBJECTS OF THE INVENTION
The main object of the present invention to provide a fruit bar composition.

Another object of the present invention is to provide a nutritionally valuable ready-to-eat fruit bar for use as supplement/alternative food for nutritional needs of all age groups including growing children and adults.
Yet another object of the present invention is to provide a method of making a fruit bar.

SUMMARY OF THE INVENTION
Accordingly, the present invention provides fruit bar composition comprising fruit pulp/ fruit leather, seeds, and binding agents. The fruit bar is nutritionally valuable ready-to-ear bar with high nutrient value and pharmacological properties.

In an aspect of the invention, the bar comprises fruit pulp/ fruit leather, cereals, binding agents.

In an aspect of the invention, the composition also comprises flavour enhancers and sweeteners.

In an aspect of the invention, the composition comprises fruit pulp/ fruit leather, cereals, binding agents, flavour enhancers and sweeteners.

In an aspect, the invention provides a method of making nutritionally valuable, stable and ready-to-eat fruit bar.

It will nevertheless be understood that no limitation of the scope of the invention is thereby intended by way of embodiments and examples. Such alterations and further modifications in the present invention, and such further applications of the principles of the invention as would normally occur to those skilled in the art are to be construed as being within the scope of the present invention.

It will be understood by those skilled in the art that the summary of the invention provided herein is exemplary and explanatory of the invention and are not intended to be restrictive thereof. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. The composition, methods, processes, and examples provided herein are only illustrative and not intended to be limiting.

The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such a process or method. Similarly, one or more steps of method or components preceded by "comprises... a" does not, without more constraints, preclude the existence of other, steps or components. Appearances of the phrase "in a preferred embodiment”, “in an embodiment", “in another embodiment” and similar language throughout this specification may, but not necessarily do, all refer to the same embodiment.

DETAILED DESCRIPTION OF THE INVENTION WITH NON-LIMITING EXAMPLES AND EMBODIMENTS
The present invention provides nutritionally valuable ready-to-eat fruit bar. The invention provides nutritionally valuable ready-to-eat fruit bar and a process of making them.
The composition comprises fruit pulp/ fruit leather obtained from fruits, at least one cereal, at least one seed and at least one binding agents. The fruit pulp/fruit leather comprises 25% to 40%, cereals comprise 12% to 18%, seeds comprise 15% to 20%, binding agent comprises 25% to 35%, of the bar. The composition further comprises flavour enhancers and sweeteners.

The ingredient of the bar composition are natural ingredients and does not have any synthetic or chemical flavouring agents or sweeteners.
The composition of the present invention comprises the food ingredients easily available in the kitchen and make the bar using roasting method, thereby preserves the nutrient content of the bar.
The fruit pulp / fruit leather is obtained from dry fruits. The fruits are selected from dried mango, dried apricot, dried sapota, dried banana or a combination thereof. The at least one cereal is selected from quinoa, puffed rice, rolled oats or a combination thereof. The at least one seeds is selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof. The sweeteners are selected from jaggery, honey, condensed milk or a combination thereof. The binding agents are selected from dates, jaggery, raisins, yellow raisins, ghee or a combination thereof. The flavour enhancers are selected from ghee, condensed milk, honey or a combination thereof.
The invention also provides method of making a fruit bar. The method comprises roasting of the ingredients comprising cereals and seeds separately at low flame at a temperature ranging from 120°C to 150°C for 3-5 min or until light brownish color appears for each of the ingredients. The roasted ingredients are then cooled down for 8 to 10 min or until reaches up to room temperature and then finely ground separately at low speed in a grinder to obtain granular form with particle size ranging from 4-6 µm. The grounded ingredients are mixed in the specific ratio or percentage. Desired fruits are taken and ground separately to obtain fruit pulp/fruit leather. Specific quantity of each of the fruit pulp/ fruit leather is taken and mixed. Binding agent is ground at a low speed to obtain a paste. Ghee (butter oil) is taken in a container and heated on a low flame at a temperature ranging from 40°C-45°C. The paste of binding agent, the fruit pulp/fruit leather and sweeteners are put in the heated ghee and roasted for 5 min under continuous stirring at a temperature ranging from 120°C-150°C for 5 min. Then flavour enhancers are added and mixed well for 5 min to obtain the composition of the present invention.
The desired fruits are selected from dried mango, dried apricot, dried sapota, dried banana or a combination thereof.
The composition is spread on butter paper on a tray, cooled and then cut into desired shapes and thickness to obtain the energy bar.
In a non-limiting embodiment, the fruit bar comprises fruit pulp/ fruit leather of dried mango, dried apricot, dried sapota, dried banana, rolled oats, muskmelon seeds, yellow raisins, jaggery, and ghee. Cereal used is rolled oats. Muskmelon seeds, jaggery, and yellow raisins imparts pharmacological properties. Jaggery, and yellow raisins are used for the sweeteners and binding. Ghee is used for binding and flavor enhancement.
In another non-limiting embodiment, the amount of dried mango, dried apricot, dried sapota, dried banana is 3 to 9: 9 to 3: 10 to 10, respectively.

Examples
Non-limiting examples of the fruit composition is given in table 1 with three variants – Variant I, II, and III.

Table 1: Composition of nutritionally valuable bar with fruit pulp/ fruit leather, cereal, and binding agent
Ingredients (g) Variant I Variant II Variant III
Dried mango 3 6 9
Dried apricot 9 6 3
Dried sapota 10 10 10
Dried banana 10 10 10
Rolled oats 15 15 15
Muskmelon seeds 18 18 18
Yellow raisins 8 8 8
Jaggery 22 22 22
Ghee 5 5 5

Proximate analysis
The proximate analysis, as shown in Table 1A, was analyzed for moisture, ash, crude fibre by acid and alkali treatment method, fat by soxhlet method, and protein by micro-kjeldahl method, iron by wong’s method, and calcium by titrimetric method. The amount of total carbohydrate (CHO) was calculated by deducting the sum of the contents of the moisture, ash, protein, fat, and fibre from 100.
Table 1A: Proximate analysis of Bar with composition in Table 1
Proximate Analysis (100g) Standard Variant I Variant II Variant III
Moisture (g) 20.4±0.33 16.7±0.05 16.9±0.06 17.1±0.07
Ash (g) 6.4±0.10 4.9±0.04 4.9±0.07 4.4±0.04
Protein (g) 9.2±0.16 7.9±0.08 8.1±0.09 8.7±0.03
Fat (g) 20.0±0.05 14.1±0.06 14.8±0.05 15.1±0.07
Crude Fibre (g) 4.2±0.02 20.5±0.05 19.1±0.11 18.3±0.04
Carbohydrate (g) 39.8±0.38 36.0±0.11 36.1±0.10 36.4±0.07
Iron (mg) 1.5±0.03 5.3±0.11 4.9±0.04 4.7±0.03
Calcium (mg) 51.3±1.16 121.7±1.53 123.7±0.58 125.0±0.06
Values or Mean±SD, n=3
According to the proximate analysis, bar of the present disclosure is highly rich in minerals like iron and calcium. Bar of the present invention is also rich in crude fibre and has less moisture as compared to the standard bar.

Antioxidant activity
The antioxidant activity, as shown in Table 1B, was analyzed by Vitamin C by titrimetric method, and Nitric oxide scavenging activity.
Table 1B: Antioxidant activity of Bar with composition in Table 1
Antioxidant Activity (100g) Standard Variant I Variant II Variant III
Vitamin C (mg) 1.1±0.12 21.7±0.44 20.2±0.27 24.1±0.11
Nitric oxide scavenging activity (mg) 0.7±0.29 3.2±0.04 3.7±0.04 2.8±0.03
Values or Mean±SD, n=3
In the standard bar, very low antioxidant activities are found as compared to all the three variants of bar of the present disclosure.

Phytochemical screening
The phytochemical screening, as shown in Table 1C, was analyzed by alkaloids (Wanger’s Test), flavonoids (Alkaline Reagent Test), terpenoids (Salkowski Test), saponins (Froth Test), and tannins.
Table 1C: Phytochemical screening of Bar with composition in Table 1
Phytochemicals Standard Variant I Variant II Variant III
Alkaloids + + + +
Flavonoids - + + +
Terpenoids - + + +
Saponins - + + +
Tannins + + + +
+ is present; and – is absent
All the phytochemical analyses are present in all variants of bar of the present disclosure while and in the standard bar only alkaloids and tannins are present.

Sensory evaluation
The nutritionally valuable bar of the present disclosure and the standard bar were given to the twenty-five panelists to evaluate for acceptability at 9-point hedonic scale. The panelists judge the acceptability and measured the pleasurable and unpleasurable experiences of the food products ranging from like extremely to dislike extremely. The performa was carried out with 1 to 9 scores, the members are asked to assign scores on the basis of a hedonic scale for color, appearance, flavor, texture, taste, and overall acceptability. Performa was collected and results were evaluated and shown in Table 1D.
Table 1D: Sensory evaluation of Bar with composition in Table 1
S. NO. Attributes Standard Variant I Variant II Variant III
1. Color 7.8±0.80 7.8±0.77 7.7±0.81 8.3±0.68
2. Appearance 7.8±0.82 7.8±0.71 7.6±0.87 8.3±0.80
3. Flavor 7.4±1.26 7.8±0.87 7.8±0.82 8.3±0.75
4. Texture 7.0±1.4 7.8±0.73 7.8±0.77 8.2±0.8
5. Taste 7.5±0.97 8.0±0.85 7.8±0.73 8.3±0.86
6. Overall Acceptability 7.5±0.88 8.0±0.74 7.8±0.60 8.4±0.77
Values or Mean±SD, n=3
The variant III bar of the present disclosure was found to be most acceptable than the other variants, as well as the standard bar. The other attributes like color, appearance, flavor, texture, and taste are more acceptable in the bar of the present disclosure than the standard bar.

Thus, the bars of the present disclosure are more nutritious and acceptable than the standard bar. The bars are tasty and nutritious snacks or food alternative/food supplement and does not use any chemical or synthetic ingredient.
The shelf life of bar is at least 3 months in conventional packaging at room temperature and 6 months in nanopackaging at room temperature. The assessment of the shelf life of the fruit bars in conventional packaging and nanopackaging is still underway. The nanopackaging material used for packaging is plant based nanomaterial to make the fruit bar product environment friendly.

The fruit bars of the present composition provide instant energy and high levels of nutrients such as minerals, proteins, vitamins, and carbohydrates. These provide excellent nutrition to growing children. The bars also provide protein-rich and carbohydrate-rich emergency food product in crisis situations.
, Claims:We Claim
1. A fruit bar composition comprising fruit pulp/ fruit leather of desired fruits in pre-determined proportion, at least one cereal, at least one seed and at least one binding agent, wherein the quantity of the fruit pulp/fruit leather ranges from 25% to 40%, quantity of the cereal ranges from 12% to 18%, quantity of the seed ranges from 15% to 20%, quantity of the binding agent ranges from 25% to 35%.

2. The fruit bar composition as claimed in claim 1, wherein the desired fruits are dried mango, dried apricot, dried sapota, dried banana or a combination thereof, at least one cereal is selected from quinoa, puffed rice, rolled oats or a combination thereof, at least one seed is selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof, at least one binding agent is selected from dates, jaggery, raisins, yellow raisins, ghee or a combination thereof.

3. The fruit bar composition as claimed in claim 1, wherein said pre-determined proportion of the fruit pulp/ fruit leather being dried mango 3% to 9%, dried apricot 3% to 9%, dried sapota 10%, dried banana 10%.

4. The fruit bar composition as claimed in claim 1, wherein the bar further comprises flavour enhancers and sweeteners.

5. The fruit bar composition as claimed in claim 4, wherein the sweeteners are selected from jaggery, honey, condensed milk or a combination thereof and the flavour enhancers are selected from ghee, condensed milk, honey or a combination thereof.

6. The fruit bar composition as claimed in any of the preceding claims, wherein said bar comprises fruit pulp/ fruit leather of dried mango 3% to 9%, dried apricot 3% to 9%, dried sapota 10%, dried banana 10%, rolled oats 15%, muskmelon seeds 18%, yellow raisins 8%, jaggery 22% and ghee 5%.

7. The fruit bar composition as claimed in claim 1, wherein said composition is stable for at least 3 months in conventional packaging at room temperature and for at least 6 months in nanopackaging at room temperature.

8. A method of making a fruit bar, said method comprises
(i) roasting of selected ingredients comprising at least one cereal and at least one seed separately at low flame at a temperature ranging from 120°C to 150°C for 3-5 min or until light brownish color appears for each of the ingredient,
(ii) cooling of the roasted ingredients of step (i) for 8 to 10 min or until reaches up to room temperature and grounding each of the cooled roasted ingredient separately at low speed in a grinder to obtain granular form with particle size ranging from 4-6 µm,
(iii) Mixing the grounded ingredients in pre-determined proportion,
(iv) Grinding at least one binding at a low speed to obtain a paste,
(v) Grinding separately dried form of desired fruits and mixing them in specific proportion at low speed to make a paste,
(vi) Taking ghee in a container and heating on a low flame at a temperature ranging from 40°C-45°C,
(vii) Adding the paste of binding agent of step (iv), paste of fruit pulp/fruit leather of step (v) and mixture of ground ingredients of step (iii) in heated ghee and roasting for 5 mins under continuous stirring at a temperature ranging from 120°C-150°C,
(viii) Adding flavour enhancers and sweeteners and mixing well for 5 mins to obtain composition of the fruit bar,
(ix) Spreading the composition of step (viii) on butter paper on a tray, cooled and then cut into desired shapes and thickness to obtain the fruit bar.

9. The method of making a fruit bar as claimed in claim 8, wherein said pre-determined proportion being fruit pulp/fruit leather in the range from 25% to 40%, cereal in the range from 12% to 18%, seed in the range from 15% to 20%, binding agent in the range from 25% to 35%.

10. The method of making a fruit bar as claimed in claim 8, wherein the desired fruits are dried mango, dried apricot, dried sapota, dried banana in a proportion being dried mango ranging from 3% to 9%, dried apricot ranging from 3% to 9%, dried sapota 10%, dried banana 10%.

11. The method of making a fruit bar as claimed in claim 8, wherein the seed is selected from watermelon seeds, pumpkin seeds, muskmelon seeds or a combination thereof, the binding agent is selected from dates, jaggery, raisins, yellow resins, ghee or a combination thereof, the sweetener is selected from jaggery, honey, condensed milk or a combination thereof, the flavour enhancer is selected from ghee, condensed milk, honey or a combination thereof.

12. The method of making a fruit bar as claimed in claim 8, wherein the composition comprises fruit pulp/ fruit leather of dried mango in the range of 3% to 9%, dried apricot in the range of 3% to 9%, dried sapota 10%, dried banana 10%, rolled oats 15%, muskmelon seeds 18%, yellow raisins 8%, jaggery 22%, and ghee 5%.

13. The method of making a fruit bar as claimed in claim 8, wherein said bar is stable for at least 3 months in conventional packaging at room temperature and for at least 6 months in nanopackaging at room temperature.