Background: Recently, there has been considerable interest in increasing the dietary fiber content in food products because of inadequate dietary fiber consump on when considering the daily recommended intake. To in- crease dietary fiber intake, dietary fiber for fied foods are recommended. This study aimed to develop a high fiber snack bar (HFSB) using a combina on of Jerusalem ar choke powder (JAP) and low-fat desiccated coconut (LFDC) as sources of dietary fiber. Methods: The changes in physicochemical and microbiological proper es, and sensory acceptability were mea- sured during storage at 35 oC and 45 oC for 12 weeks. Therefore, the shelf-life of the products was calculated by Q10 test. Results: The HFSB had a higher L* value (lightness) than control (C) due to the addi on of LFDC. Total dietary fiber of the HFSB was approximately 3.7 mes higher than that of the C formula. The L*, a*, and b* values of both C and HFSB were sta s cally significant different (p