Development of novel fruit bars by utilizing date paste

Abstract

Abstract In this study, we aimed to produce novel fruit bars by using two different types of popular date cultivars (Nabtat Ali and Sukkari). Standard procedures were adopted for preparing the fruit bar. However, in this study, products were devoid of any sweet additives, as dates are rich in natural sugars. Various analysis (proximate composition, total phenolics content, antioxidant activity, colour, textural profile, and sensory quality evaluation) were performed to evaluate the overall virtues of date based fruit bar. Results showed date fruit bars to be rich in protein, fat and carbohydrates with good energy values. However, decrease in total phenolics and inhibition of DPPH radical was observed in fruit bars compared to raw dates. Texture wise, products had high fracturability, indicating easy to bite and chew nature, thus rendering it suitable for elderly people and small children. Results of sensory quality evaluation indicated dates to have excellent potential to be converted into fruit bars. Results generated in this study suggest date-based fruit bars may be expected to fulfill the requirements of health conscious consumers. It is anticipated that this novel food product will attract better marketability at the international level.