Optimization and Nutritional Evaluation of Date Bars

Different raw materials including twenty one date palm varieties grown in Pakistan were analyzed for their physico-chemical characteristics to assess their suitability for the preparation of date bars. All date varieties are good source of sugars like fructose, minerals like potassium, calcium, magnesium and iron, phenolic compounds indicating their antioxidant capacity but are low in anti-nutritional factors and thus are suitable for consumption and processing. On the basis of results of physico-chemical analysis, best suited date variety (Karblain), gram flour (roasted), corn flour (roasted), peanuts and almonds were found suitable to contribute towards nutritional requirements including energy and protein for the preparation of date bars. Protein level in date bars was optimized using Response Surface Methodology. Whey protein concentrate and vetch protein isolates were used for protein supplementation. Date bars were found suitable for storage at ambient conditions upto three months without any deterioration in quality attributes and stability.

Autorentext

Muhammad Nadeem is a PhD scholar in Food Science and Technology under the supervision of Prof. Dr. Faqir Muhammad Anjum (Tamgha-e-Imtiaz). Prof. Dr. Faqir Muhammad Anjum is working as Director General at National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan since 2007