Abstract
Abstract: We aimed to produce dates bar by using of dates, standard procedure we adopted for preparing the Choco dates bar. However, in this study, product was devoid of any sweet additives, as dates are rich in natural sugar. Various analysis (proximate composition moisture andAsh, color, texture profile and sensory quality evolution) Were performed to evaluate the overallvirtues of dates-basedbarto be rich in protein, Fat and carbohydrates with good energy values. TheRadical was observed in bars compared to raw dates. Texture wise, product had high factor- ability, indicating easy to bite and chew nature thus rendering it suitable for elderly people and small children. result of sensory quality evolution indicated dates have evolutes potential to be converted into bars. Result generated in this study suggests date-based bars maybe expected to fulfill the requirement of heart conscious consumers. it is anticipated that the ‘CHOCO DATESBAR' attract better marketability at the international level.
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