Date Bars Research Articles

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

Making functional and nutritionally balanced date bars is of innovative concern. The current study intends to create a novel high-fiber and nutritious Khalas date-based bar (KDBB). The proximate composition, mineral contents, sugar profile, amino and fatty acids profile, volatiles and phytochemicals, antioxidant activity, and an in vitro digestion of protein and carbohydrates for bar formula containing 50% Khalas dates (KD) were investigated. Results indicated that protein, fat, ash, fiber, available carbohydrates, and vitamin C were 9.34, 4.93, 2.05, 8.01, 54.04 g 100 g-1, and 16.67 mg, respectively. Potassium, magnesium, phosphorus, and calcium were present in abundance. Sucrose had the highest sugar concentration at 246.35 mg g-1. Total phenolic content (TPC) was 547.19 mg gallic acid equivalent 100 g-1, giving 719.39 and 815.98 µmol of Trolox equivalent (TE) 100 g-1 for 2,2-diphenylpicrylhy-drazyl radical scavenging activity (DPPH-RSA) and 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS)-RSA, respectively. Total carotenoids, flavonoids, and flavonols were 327.19 mg 100 g-1, 998.25 mg quercetin equivalent 100 g-1, and 749.57 mg QE 100 g-1, respectively. The highest discovered phenolics, flavonoids, and isoflavone were pyrocatechol (10249.73 μg g-1), catechin (193.50 μg g-1), and daidzein (18.77 μg g-1), respectively. Lysine was the highest among the essential amino acids. Saturated and unsaturated fatty acids were 43.73% and 56.27%, respectively. The omega-6 fatty acid, cis-8,11,14-eicosatrienoic, was predominant with a 31.08% valuation. The gas chromatography–mass spectrometry analysis identified 17 compounds, with a predominant presence of 9,12-octadecadienoyl chloride (38.13 g 100 g-1). The glycemic index (GI) of KDBB was 39.97, which was lower than KD’s score (54.12). In conclusion, prepared KDBB could present a good idea for consuming dates and the based products with high fiber content and lower GI. Scaling up such products could be helpful to health-conscious individuals.

Extraction of polyphenols from different herbs for the development of functional date bars

An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and lemongrass for the development of functional date bars. Solvent methanol, ethanol and acetone at 50% and 75% concentration was employed for polyphenols extraction through ultrasound assisted extraction technique.Higher polyphenols and flavonoids were extracted from moringa leaf with comparatively more antioxidant activity than other herbs studied. Date bars fortified with different levels of moringa leaf and tamarind seedpolyphenolic extracts had optimum quality attributes and antioxidant activity as well assensory acceptable. Overall, 2% moringa leaf extract fortified date bars scored highest and were appreciated most by sensory panelists whereas 3% tamarind seed extract fortified date bars scored lowest and were disliked most. It was concluded that moringa leaf and tamarind seed extract being a potential source of polyphenols could be developed as ingredient for the preparation of functional foods.

Impact of Water Chestnut Addition on Development and Characterization of Supplemented Date Bar

Impact of Water Chestnut Addition on Development and Characterization of Supplemented Date Bar

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active People.

The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.

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

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

Extraction of Polyphenols from Apple and Pomegranate Peels Employing Different Extraction Techniques for the Development of Functional Date Bars

ABSTRACT Polyphenols are natural antioxidants and play a very vital role in inhibition of oxidative stress as induced by free radicals in the body. Apple and pomegranate peels are significant agro-industrial wastes. The waste could be utilized to extract polyphenols for processing various functional foods and nutraceuticals. An investigation was executed for extraction of polyphenols from apple and pomegranate peels by sonication and maceration. Three different polar solvents: methanol, ethanol, and acetone were used in the study at two different concentrations (50% and 75%). Yield (%), total polyphenolic content (TPC), total flavonoid content (TFC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay were performed. The extracts were then utilized in processing functional date bars with 2% and 3% concentrations. The results from the current study articulated that extraction from sonication yields higher quantity of polyphenols than that of maceration technique. The highest polyphenols were extracted at acetone 75% (44.71 mg GAE/g) in apple peel and at methanol 50% (72.21 mg GAE/g) in pomegranate peel. The results also revealed that pomegranate peel has higher polyphenols and greater radical scavenging activity as compared to apple peel. It was concluded that apple and pomegranate peel polyphenolic extract fortified date bars could be utilized as a preventive therapeutic agent against certain oxidative stress degenerative diseases.

Bio-evaluation of functional date bars using rats as model organism against hypercholesterolemia

BackgroundThe present research project was designed to evaluate the cholesterol lowering potential of different date varieties including one exotic (Ajwa) and three Pakistani varieties (Aseel, Khudravi, Hallawi).MethodsThe albino rats were divided into six groups on the basis of different diets which includes, control having basal diet, high cholesterol high sucrose diet, high cholesterol high sucrose diet plus Khudravi dates, high cholesterol high sucrose diet plus Hallawi dates, high cholesterol high sucrose diet plus Aseel dates, high cholesterol high sucrose diet plus Ajwa dates to evaluate maximum cholesterol lowering potential of each date variety.ResultsThe results showed that Hallawi and Ajwa have lower crude fiber content as 2.02 ± 0.03% and 2.43 ± 0.04% however, lowest crude fat content (0.26 ± 0.01%) was also observed in ajwa. Mineral profile depicted that sodium (9.50–18.00 mg/100 g) was found to be in lesser amount among all varieties whereas, higher amount of potassium (465.00 to 887.20 mg/100 g) depicted that it is suitable for people having hypertension. Higher amount of reducing sugar was also observed in ajwa (79.45 ± 1.22%) followed by Hallawi (77.68 ± 1.42%). Total phenolic contents were found higher in Aseel (291.36 mg/100 g) whereas, minimum was observed in Khudravi (232.64 mg/100 g). Furthermore, date varieties were also examined rat modeling to evaluate their maximum cholesterol lowering efficiency. Ajwa and Hallawi were observed to suppress the cholesterol efficiently as 110 mg/dL and 103 mg/dL respectively. On the basis of chemical profiling and other parameters, two date varieties Ajwa and Hallawi showed almost similar results and found to have maximum serum cholesterol, LDL and triglyceride reduction potential with good kidney and liver functions. Functional date bar was also developed by using Hallawi variety andsubjected to sensory evaluation.ConclusionIn nutshell, Hallawi date variety was considered as better cholesterol lowering potential among other indigenous varieties and very close to Ajwa variety. So that Hallawi can be used to suppress the deadly effects of obesity and allied discrepancies particularly hypercholesterolemia.

Development, characterization, and flavor profile of nutrient dense date bars

Date bars were developed by blending dates with cereals and legumes. Addition of roasted corn and roasted gram flours enhanced the physical, chemical, and sensory properties of date bars. Water activity (Aw) in date bars increased significantly (p < 0.05) by addition of roasted corn flour, but decreased significantly (p < 0.05) for all the treatments during storage. Firmness decreased significantly (p < 0.05) with incorporation of roasted corn flour, but increased significantly (p < 0.05) during storage for all the treatments. The flavor volatiles of date bars were extracted with Flavenger apparatus, quantified, and analyzed by Gas chromatography-flame ionization detection equipped with a flame ionization detector. Among the 32 compounds separated out, 12 volatile compounds were identified as 3 alcohols, 5 aldehydes, and 4 terpenoids. The addition of roasted corn flour resulted in higher sensory score during storage of 90 days as compared to other date bars. Practical applications Many people work outside their homes and are becoming more dependent on snacks for the supply of part of their daily nutritional requirements. Most often, snack foods do not provide adequate nutrients needed by the body. In recent years, increased interest in nutrition and disease prevention has engorged consumer's demand for functional foods. To supply nutritious food alternatives of junks to consumer, the nutrient dense product would be a good option. To achieve the nutrient dense status of these products dates, legumes and cereals are good options in this regard as these are abundantly produced but are underutilized. So, keeping this view nutrient dense date bars with the incorporation of roasted gram and corn flour were developed and these bars are valuable option for the food manufacturer with good flavor and prolong shelf life.

INNOVATION OF HIGH NUTRITIONAL VALUE SNACK BARS FROM DATES AND EXTRUDED CEREALS

In Egypt, dates are considered a strategic crop. Egypt occupies the first place in the world in date production, with annual production about 1.5 million tons. Dates are known for their high concentrations of sugar. An attempt was made to produce a product, from nationally available materials, with enhanced nutritional value and acceptability for consumers. The study aimed to produce a novel date bar by using date, date syrup, sesame seeds, extruded whole wheat, extruded hull-less barley, extruded wheat barley, wheat-rice mixtures, pop-corn and a mixture of all. In this study, products were prepared with no sugar additives, since dates and date syrup are rich in natural sugars. Various analysis (proximate composition and sensory evaluation) were performed. Results showed that date fruit bars were rich in protein, fat and carbohydrates with good energy values. Texture-wise, products were easy to bite and chew. Results of sensory quality evaluation indicated that dates, date syrup and puffed cereals have excellent potential to be converted into snack bars. Results generated in this study show that date-based fruit bars may be expected to fulfill some the requirements of health-conscious consumers. It is anticipated that this product will attract both children and adults.

Development, characterization, and optimization of protein level in date bars using response surface methodology.

This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen date bar treatments were produced using a central composite design (CCD) with 2 variables and 3 levels for each variable. Date bars were then analyzed for nutritional profile. Proximate composition revealed that addition of whey protein concentrate and vetch protein isolates improved the nutritional profile of date bars. Protein level, texture, and taste were considerably improved by incorporating 6.05% whey protein concentrate and 4.35% vetch protein isolates in date bar without affecting any sensory characteristics during storage. Response surface methodology was observed as an economical and effective tool to optimize the ingredient level and to discriminate the interactive effects of independent variables.

Date bars fortified with almonds, sesame seeds, oat flakes and skim milk powder.

Fortified date bars were prepared from some of the commonly grown date cultivars in the United Arab Emirates. The average ash, fat and protein contents in the control date bar sample were 1.78, 6.09 and 7.83%, respectively. The ash and protein contents increased, but the fat content decreased slightly with the inclusion of skim milk powder in the remaining date bar formulations. All the date bar samples were found to be free from Enterobacteriaceae and coliforms. Date fruit, which usually supplies only calories, can thus be turned into a product having significant amounts of other valuable nutrients.

Fortnightly Review: Methadone maintenance treatment in opiate dependence: a review

This paper examines the changes and advances in research and clinical practice and examines the role of treatment structure and programme characteristics in the delivery of methadone maintenance. Methadone prescribing has become much more available over the past decade, both in countries with a history of its use, such as the United Kingdom and Australia, and in countries around the world which previously had not endorsed substitute prescribing.1 There is a need to examine closely the framework in which this treatment is delivered to ensure that the modes of delivery most effective from both cost and benefit perspectives are utilised. This review focuses entirely on methadone maintenance because this is the most extensively evaluated and most used treatment, with about a quarter of a million drug misusers receiving methadone treatment globally. A small number of experimental diamorphine and buprenorphine substitute programmes are being evaluated in several countries. Most studies have come from the United States and focus on the long term use of methadone in a specific setting; in contrast, methadone treatment in the United Kingdom has received virtually no formal evaluation to date bar one study.2 There is concern that a considerable amount of the methadone prescribing could be having little impact on illicit drug use or risk taking behaviour,3 a recent study of drug users in police custody echoes this.4 The Advisory Council on the Misuse of Drugs has recommended a shift to a more structured approach for delivery of oral methadone maintenance. The organisation and regulation of methadone maintenance treatment varies widely, with explicit guidelines for programme operation in the United States and Australia and a virtual absence of structure and regulation in Britain. It is likely that policy analysts and treatment providers in countries with high levels of regulation and structured programmes …

Biological study on the effect of supplementing wheat flour with fish protein concentrate

The protein quality of 4 Egyptian pastries made from different combinations of flour and fish protein concentrate (0%, 4% and 6%) was measured by rat growth study. Weight gain, feed consumption and PER were determined. Weight gain of rats fed cottage cheese crescents was higher than that fed date bars followed by that fed brouche, then rats fed salty sticks. Feed consumed by rats fed with the corresponding commercial pastries was low except in date bars group. Commercial pastries led to low weight gain and low PER values. Supplementing wheat flour with 6% fish protein concentrate gave the highest weight gain and the highest PER values.

Fortification of Date Bars with Yeast Proteins and Dry Skim Milk

In an attempt to produce palatable high protein and high energy date bars, plain and chocolate-coated bars were fortified with yeast proteins [Toruway (T) or Zyest (Z)] and dry skim milk (DSM) in different proportions (9%T + 6.5%DSM; 12%T + 3.5%DSM; 2%Z + 11.5%DSM and 4%Z + 9%DSM). The fortified bars showed higher amounts of protein, fat, fiber, ash, Na, K, Ca, Mg and P, compared to the unfortified date bar. Fortification also improved the amino acid profile resulting in an approximately two-fold increase in the chemical score. The in-vitro protein digestibility (IVPD) value (77.8%) increased only slightly but the calculated protein efficiency ratio (C-PER) increased significantly (P<0.05) from 1.36 to 2.35–2.43 as a result of fortification. In comparison, IVPD and C-PER values for ANRC-Casein were 90.0% and 2.50, respectively. Milk chocolate coating on the date bars further improved the nutritional quality so that the C-PERs of the fortified chocolate bars were equal to that of casein. Sensory evaluation data showed that all the bars were equally acceptable and could be stored for six months at ambient temperature without significant loss of quality attributes. 9%T + 6.5%DSM or 2%Z + 11.5%DSM were the optimum economic levels of supplementation in terms of nutritive benefit.

Date Bars Fortified with Soy Protein Isolate and Dry Skim Milk

ABSTRACTFortification of plain and chocolate coated date bars with soy protein isolate (SPI) and dry skim milk (DSM) in different proportions (1.5% SPI + 10.5% DSM; 3.0% SPI + 7.0% DSM and 4.5% SPI + 3.5% DSM) resulted in an increase of protein, fat, fiber, ash, Na, K, Ca, Mg, P, Zn, and all the essential amino acids. The chemical score increased from 48 to a range of 83–95. The in vitro protein digestibility (IVPD) values (77.8–81.8%) and calculated protein efficiency ratios (C‐PERs) of the fortified bars (2.40–2.47) were close to the IVPD (90.0%) and C‐PER (2.50) of ANRC‐casein. In general, sensory evaluation indicated no difference in the control and fortified date bars, which were stored up to six months. 1.5% SPI + 10.5% DSM was the optimum level of supplementation in terms of nutritive benefit.

EFFECT OF CONSUMING FOOD SUPPLEMENTED WITH SINGLE CELL PROTEIN ON URINE AND SERUM URIC ACID LEVELS

ABSTRACTSupplementation of pizzas and date bars with different protein concentrates was found to increase their protein content significantly, but the addition of a yeast protein concentrate (SCP) derived from petroleum via alcohol was found to increase the nucleic acid content of the fortified formulations linearly with the amount of added SCP.The consumption of a total of 30 g of SCP via the fortified food for 3 weeks increased levels of uric acid in serum an average of 8 mg/100 ml and in urine up to 1210 mg/24 h. Two weeks after termination of the yeast intake, both values dropped to near‐normal levels.

DEVELOPMENT OF HIGH‐PROTEIN DATE BARS AND THEIR STABILITY AT DIFFERENT STORAGE TEMPERATURES12

ABSTRACTDates are among the major food staples in the oil‐rich but food‐poor region of the Persian Gulf. Dry dates are a typical “empty calorie” food, containing over 80% carbohydrates, but only about 3% protein. By adding yeast protein producedfrom petroleum, and other inexpensive nutrient supplements to surplus low cost dates and date wastes, date bars were produced having a high acceptability, protein and fat levels of 10%, and two‐to‐threefold increase in protein bioavailability, and several of the B‐vitamins and minerals. Retention of sensory quality, and nutrient quantity and/or bioavailability was affected by time‐temperature of storage with only minimal effect when stored at or below 5d̀C for 6 months.