Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars

Abstract

With the increasing global nutritional bar market, developing and formulating innovative high-energy and protein bars to compensate for nutrients using date fruits is beneficial for health-conscious individuals. The current research was undertaken to study the composition and physicochemical characteristics of innovative high-energy and high-protein bars using two combinations of Sukkari dates or fruit mixtures as a base. Fifty percent of either Sukkari date paste or dried fruit mixture (25% raisin, 12.5% fig, and 12.5% apricot) combined with other different ingredients was used to produce a date-based bar (DBB) or fruit-based bar (FBB). Proximate composition, sugar content, amino and fatty acid profiles, minerals and vitamins, phytochemicals, antioxidant activity, and visual color parameters of the DBB and the FBB were determined and statistically compared. Proximate analysis revealed higher moisture and fat content in the FBB than the DBB, while ash and crude fiber were higher in the DBB than the FBB. The protein content in the DBB and the FBB was not statistically different. Both prepared bars exuded around 376–378 kcal 100 g−1 fresh weight. Sugar profile analysis of the DBB and the FBB showed dependable changes based on date or fruit content. Fructose, glucose, and maltose contents were higher in the FBB than in the DBB, while sucrose content was higher in the DBB than in the FBB. The DBB showed significantly higher content in Ca, Cu, Fe, Zn, Mn, and Se and significantly lower content in Mg, K, and Na than the FBB, with no variation in phosphorus content. The DBB and the FBB contained both essential (EAA) and non-essential (NEAA) amino acids. The DBB scored higher Lysine, Methionine, Histidine, Threonine, Phenylalanine, Isoleucine, and Cystine contents than the FBB, while the FBB scored only higher Leucine and Valine contents than the DBB. Seventeen saturated fatty acids were identified in the DBB and the FBB, with Palmitic acid (C16:0) as the predominant fatty acid. Oleic acid (C18:1n9c) was predominant among seven determined monounsaturated fatty acids. Linoleic fatty acid (C18:2n6c) was predominant among eight identified polyunsaturated fatty acids. In addition, α-Linolenic (C18:3n3) was detected in a considerable amount. However, in both the DBB and the FBB, the content and distribution of fatty acids were not remarkably changed. Regarding phytochemicals and bioactive compounds, the FBB was significantly higher in total phenolic content (TPC), total flavonoids (TF), and total flavonols (TFL) contents and scavenging activity against DPPH and ABTS free radicals than the DBB. The DBB and the FBB showed positive a* values, indicating a reddish color. The b* values were 27.81 and 28.54 for the DBB and the FBB, respectively. The DBB is affected by the lower L* value and higher browning index (BI) to make its color brownish. Sensory evaluation data showed that panelists significantly preferred the DBB over the FBB. In conclusion, processing and comparing these bars indicated that using Sukkari dates is a nutrient-dense, convenient, economical, and better sugar alternative that helps combat the calorie content. Thus, scaling up the use of dates instead of fruits in producing high-energy and protein bars commercially is highly recommended.

The organoleptic and nutritional characteristics of innovative high-fiber khalas date-based bar

“…Jabeen et al, 2020). Among available bars, fruit-based snack bars are the healthiest, providing consumers with natural sugars, vitamins, minerals, and other bio-nutrients (Alfheeaid et al, 2023;Ayad et al, 2020). Fruit-based snacks may increase added sugars with high GI (Sun-Waterhouse et al, 2010;Vijayanand et al, 2000).…”

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

“…Dates and their products have shown a great future commercial opportunity in snacks and fruits bars with improved nutritional value and functional properties with the increase in the date content [ 162 , 163 , 164 , 165 , 169 , 170 ]. The conventional snack bars generally include natural sweeteners such as honey and dried fruits, but they can be replaced by other natural substitutes by date and date products which present optimal technological qualities and lower price [ 165 ].…”

The Effect of Sugar Replacement with Different Proportions of Khalas Date Powder and Molasses on the Nutritional and Sensory Properties of Kleicha

“…Dates' bioactive components have been demonstrated to promote several health-beneficial effects. Incorporating other nutritive ingredients besides dates can provide intensive boosters to dates' functional properties [1,18].…”

“…Date powder is a raw product of dates that varies according to the type and quality of dates. Dates were dried and ground only and not separated from all their properties and nutritional benefits due to their soluble sugars, fiber, polyphenols, vitamins, and mineral content [1,18]. Today, it could provide a healthier substitute for white sugar and other artificial sweeteners [1].…”

“…Today, it could provide a healthier substitute for white sugar and other artificial sweeteners [1]. It is also added to many products, foods, and sweets because of its benefits, as it is used as an alternative to sugar in many food industries [18,21,22]. Date powder helps lower blood cholesterol; prevent atherosclerosis, cancer of the large intestine, and hemorrhoids; reduce the formation of gallstones; and facilitate pregnancy, childbirth, and puerperium because it contains good fiber and fast-digesting sugar [23][24][25].…”