The decrease in DPPH % scavenging activity during heat processing of bar, candy and toffee is directly correlated with of total poly phenols content .
The optimized products were evaluated for sensory evaluation on 9 point hedonic rating for consumer acceptance; the data was given in (Table 3) shows that candy score highest overall acceptability of 8.51 followed by toffee with overall acceptability of 7.91 then amla bar having overall acceptability of 7.31 (Table 3).