Studies on Effect of Addition of Date Pit Powder and Soy Protein Isolate on Physicochemical Properties of Date Bars

Rukh, Lala; Nadeem, Muhammad; Kausar, Tusneem; Murtaza, Mian Anjum; Luqman, Muhammad; Shahid, Muhammad Bilal; Shaukat, Amal

doi:10.17582/journal.sja/2021/37.4.1134.1143

Cited by 4 publications

(9 citation statements)

References 21 publications

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“…The results were in accordance with the study performed by Ref. [ 39 ], who reported that DPP is a stable food product with low moisture content. Resultantly the treatments of date bars formulated with date pit powder depicted less moisture content and caused the reduction in water activity of samples supplemented with DPP.…”

Section: Resultssupporting

confidence: 93%

“…The results were in accordance with the study performed by Ref. [ 39 ], who reported that samples of date bars with the supplementation of DPP and soy protein isolate showed significant enhancement in ash content. Another study revealed that during storage of three months, non-significant change (p > 0.05) was observed in the ash content of mixed araca and marola Jam [ 41 ].…”

Section: Resultssupporting

confidence: 93%

“…The results were in accordance with the study performed by Ref. [ 39 ], who utilized date pit powder as a functional ingredient in date bars and reported that in date bars with the supplementation of DPP, crude fat was increased significantly. Another study revealed that during storage of three months, non-significant change (p > 0.05) was observed in the crude fat content of Raspberry and peach Jams [ 40 ].…”

Section: Resultssupporting

confidence: 92%

“…Similar findings conducted by Ref. [ 39 ], depicted that in 2 months of storage, there was a significant increase in TPC. However, the increase in the microbial load of samples supplemented with date pit powder remained within acceptable limits.…”

Section: Resultssupporting

confidence: 89%

“…A study conducted by Ref. [ 39 ] found that the DPPH radical scavenging activity in date bars decreased over a 90-day storage period. This reduction is likely due to the breakdown of phenolic compounds, which occurs more rapidly in processed products exposed to high temperatures, as reported by Ref.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional probing and storage stability of papaya jam supplemented with date pit powder

Anwar

Saleem

Razzaq

et al. 2023

Heliyon

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Nutritional probing and storage stability of papaya jam supplemented with date pit powder

Anwar

Saleem

Razzaq

et al. 2023

Heliyon

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Assessing nutritional probing and storage stability of functional Aloe vera (Aloe barbadensis) based guava jam: a machine learning approach for predictive modelling

Ibraheem,

Tariq,

Ali

et al. 2024

Int J of Food Sci Tech

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SummaryThis research aimed to explore the influence of nutritional adjustments and storage stability on a functional, reduced‐calorie guava jam incorporating Aloe vera. Over two months, comprehensive analysis assessed physicochemical properties, sensory traits, microbial stability, and shelf‐life. The addition of Aloe vera gel resulted in significant improvements in pH (3.00 to 3.65), total soluble solids (40.10 to 42.20°Brix), antioxidant activity (36.85% to 81.09%), moisture content (29.48% to 38.82%), water activity (0.78 to 0.84), ash content (0.29% to 0.45%), fat content (0.14% to 0.19%), fibre content (1.05% to 1.86%), and the colour values. Moreover, b* scores for colour indication improved from 15.09 to 18.86. Texture attributes of cohesiveness and firmness improved significantly. Sensory evaluation favoured the T2 variant (20% Aloe vera gel), suggesting it as the optimal formulation. Furthermore, artificial neural networks (ANNs), a technique of machine learning, were utilised to predict guava jam behaviour, with 99% accuracy. The study discovered substantial changes in pH, total soluble solids, antioxidant activity, moisture content, and textural qualities, indicating that Aloe vera supplementation could improve guava jam quality and shelf‐life. The results of ANN predictions about antioxidants and cohesiveness provide information about the product's performance during storage.

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

Alfheeaid

Barakat

Althwab

et al. 2023

Foods

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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.

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Studies on Effect of Addition of Date Pit Powder and Soy Protein Isolate on Physicochemical Properties of Date Bars

Cited by 4 publications

References 21 publications

Nutritional probing and storage stability of papaya jam supplemented with date pit powder

Nutritional probing and storage stability of papaya jam supplemented with date pit powder

Assessing nutritional probing and storage stability of functional Aloe vera (Aloe barbadensis) based guava jam: a machine learning approach for predictive modelling

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

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