Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Abstract

The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste. The technological, textural, microbiological and sensory qualities of the obtained food products were evaluated during storage for 12 days after their production. Date palm fruit in the form of date paste was used as an ingredient in the composition of the new snack bars that also included nuts and dried fruits. Five formulations were prepared: a control bar, snack bar with 40% date paste, snack bar with 50% date paste, snack bar with 60% date paste, and snack bar with 70% dates paste. The resulting date paste’s textural characteristics supported the bonding potential of the food system and gave a sweet taste to the final product. The formulations containing 50% date paste presented the highest overall acceptability and were the formulation with the best sensory characteristics. Thus, the addition of date paste in snack bars would be a good option to develop a functional product that contributes to rational nutrition principles. The obtained values in the current study confirmed the technological and functional potential of date fruit as a product that can find adequate application in the composition of foods with functional properties.

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

“…They showed that the replacement of sucrose in the amount of 50%, the physical, chemical and sensory properties of the bread were similar to the base product, but the calorific value was reduced by 11%. Ibrahim et al [ 30 ] assessed the possibilities of using date fruit in the bar recipe and replacing honey with date paste. With regard to the use of date paste up to 70%, bars with a share of 50% were characterized by the highest overall acceptability.…”

The effect of Baking on Antioxidant Activity, Phenolic Compounds, and Hedonic Value of Snack Bar Supplemented with Moringa Seeds

“…The production of snack bars referred to Ibrahim et al (2021) in their research on healthy snack bars that have been modified, namely: 1. Mixing all raw materials according to the formulation in Table 1, until evenly mixed.…”

Keçi̇boynuzu Gami / Ksantan Gami İlavesi̇ni̇n Keçi̇boynuzu Meyvesi̇ Yan Ürünleri̇nden Elde Edi̇lmi̇ş Yeni̇ Nesi̇l Atiştirmalik Tasarimina Etki̇si̇

“…Nowadays, "functional or healthy food" has become a crucial criteria for so many consumers since they demand to have a healthy eating habits and to take high nutritional value from food products (Ibrahim et al, 2021). Achieving both excellent organoleptic characteristics and nutritious composition in a single product could be challenging.…”

“…Achieving both excellent organoleptic characteristics and nutritious composition in a single product could be challenging. Dates and honey are among the widely used alternative natural substitutes used in snack bar production (Ibrahim et al, 2021). Here, carob-based bar formulations were investigated to see the effect of different kind of gum addition on final product properties.…”