The aim of this Master thesis was to produce and characterise fruit bars with three tastes, namely apple, pear and persimmon. Fruit bars were produced from dried fruit (apple, pear and persimmon), arronia concentrate, oat flakes, walnuts, hazelnuts butter, sunflower seeds, honey, pea proteins, hemp seeds, cinnamon and chocolate glaze. Ingredients were mixed, filled in a bar shaped mold, pressed at 20-30 bar and wrapped in chocolate coating. Fruit bars with chocolate coating contained 17 % of total fat, 59 % of total carbohydrates, 39 % of sugars, 11 % of proteins, 12 % of unsoluble dietary fiber, and 1 % of soluble dietary fiber, while fruit bars whithout chocolate coating in average contained 17 % of total fat, 56 % of total carbohydrates, 37 % of sugars, 13 % of proteins, 14 % of unsoluble dietary fiber and 1 % of soluble dietary fiber. Calculated energy value of fruit bars with chocolate coating was 1823 kJ/ 100 g and for fruit bars without coating 1822 kJ/ 100g. Linolic acid was prevalent fatty acid in non chocolate wrapped bars followed by oleic acid, palmitic acid, alpha linolenic and stearic acid, while chocolate wrapped bars contain more saturated fatty acids such as stearic and palmitic. The higest sensory score was given to pear taste bar, followed by persimmon and apple. The least sensory score was given to apple bars due to brittle texture provoking bar disintegration.
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