author(s)
Anwesa Sahoo, Tripti Kumari, Shikhalal Danee

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.