BAKED FRUIT FILLED BAR FORTIFIED WITH OMEGA-3 FATTY ACIDS AND PROCESS FOR MAKING SAME

摘要

Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma over the storage period. The preferred carrier oils have oxidative stability indexes of at least 30 hours and solid fat contents at 21° C of at least 40.