Development of Novel Confectionary Bars by Utilizing Date “Tagyat Variety”

Abstract

In present study, we aimed at producing novel date-based bars (DBs) by using "Tagyat variety". The materials used were date "Tagyat", Dried mill, peeled white sesame seeds, peeled peanut, grated coconut, cacao powder and corn starch. The raw materials and produced DBs were chemically analyzed. The energy values for DBs were calculated. Minerals and amino acids were determined for all produced DBs. The DBs were organoleptically evaluated. Tagyat date had the higher moisture, total, reducing and non-reducing sugars contents (22.23%, 66.81%, 53.55% and 12.60%, respectively). Dried milk, peanut and peeled white sesame had the higher crude protein content being 31.94%, 28.59% and 23.99%, respectively. Peeled white sesame seeds, peeled peanuts and grated coconuts had the highest amount of crude fat being 54.35%, 52.21% and 49.93%, respectively. Dried milk and cacao powder had higher total ash content which contained 5. . The SDB and SDKB DBs had the highest amounts of EAA, Ratios of E:N, E:T, E:P and EAAI (%), which contained 46.654 and 44.853 g/16 g N, 0.983% and 0.890%, 0.496% and 0.471%, 0.467% and 0.449% and 86.86% and 83.51%, respectively. The amino acid methionine was the most deficient amino acid in all formulated DBs. The SDKB was the highest sensory characteristics, and it was followed by SDB to be 90.77% and 88.98%, respectively for instance.

Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes

“…Dates, therefore, have a role to play in industrialising economies through the setting up of date processing factories that can produce products to meet the highest international standards of quality and safety. Many derivates from dates could be employed as ingredients in food sectors such as the baked products, beverage, confectionery, dairy and sugar industries (Tang et al ., 2013; Ghazal, Akasha, & Abobaker, 2016). Date products also meet all consumer acceptability standards and satisfy end‐users who either use them as finished products or as intermediary raw materials in their processing operations.…”

A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes

“…One food source that contains appropriate amounts of both macro-and micronutrients is essential for the energy and nutrition needs of athletes. Dates could fulfill these nutrition requirements for athletes and enhance their performance by reducing fatigue and the risk of injury and recovery (Ghazal et al, 2016;Hoch et al, 2008).…”

Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage

“…Dates are rich in natural fibres, vitamins and minerals; and have many health benefits [11,12]. Date fruit are a unique natural treasure marked by high sugar content and are used as a natural sweetener alternative to sucrose in food sectors for baked products, beverage, confectionery, dairy and sugar industries [13][14][15]. Pineapple (Ananas comosus L.) is a tropical fruit widely consumed in many countries due to its exotic aroma and pleasant flavour, in addition to its health-promoting properties [16].…”