Date Paste Research Articles

Assessment of rheological, qualitative and antioxidant characteristics of enriched peanut butter with date paste through shelf-life stability

Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut butter. This study examined the effect of rheological, antioxidant and qualitative characteristics of optimum peanut butter (including date paste and lecitin) during shelf-life. The results showed that the presence of date paste along with lecithin in optimum peanut butter improved the overall characteristics of peanut butter, including the physicochemical, microbial, mechanical, and sensory properties, compared to the control. Moreover, shelf-life had the most effect on reducing the emulsion stability, cohesiveness, antioxidant properties, and overall acceptance. In addition, the flow behavior of the emulsions was examined through the Herschel-Bulkley model using the parameters of determination coefficient, R2, flow behavior index, n, and consistency coefficient, K (Pa.sn). The presence of date paste in enriched peanut butter results in the creation of a colloidal structure among the peanut particles. This structure traps the oil, preventing it from leaving the peanut paste texture during shelf-life.

Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage

The aim of this study was to investigate the impact of different concentrations (3% and 6%) of two ingredients (paste and flour) obtained from the valorization of date fruit coproducts on the nutritional (proximate composition and mineral profile), technological (coagulation curve, pH, acidity, sugar and organic acid content and syneresis), physicochemical (color, water activity and texture), microbiological and sensory properties of goat's yogurt during 21 days of refrigerated storage. Both ingredients enhanced the growth and stability of the yogurt starter culture, thereby improving the probiotic potential of date-added yogurts. Physicochemically, the addition of date flour (at both concentrations) induces stronger modifications (texture, color and syneresis) in yogurts than the date paste. During storage, date paste reduced the syneresis and hence maintained yogurts' physical quality. Consumers preferred the yogurts with date paste (3% and 6%) rather than with date flour, because its addition led to a more brownish color and granular texture.

Assessment of Attractant Combinations for the Management of Red Palm Weevils (Rhynchophorus ferrugineus) in the United Arab Emirates.

This study examined red palm weevil ecology in the United Arab Emirates to develop effective food baits, pheromone, and eco-friendly trapping methods. Three phases of investigation were conducted (from June to December 2023) on date palm farms in Ras Al Khaimah and Abu Dhabi. The first two phases, each 15 days long, were conducted in Ras Al Khaimah, whereas the third phase, 18 days long, was conducted in Abu Dhabi. Chemical attractants, such as existing pheromones and ethyl acetate, a newly synthesized ferruginol pheromone, and food baits, such as original dates, date paste, coconut water, and date palm syrup, were used to attract the weevils. Multi-funnel traps containing various attractant mixes were tested. The main activity of the red palm weevils was observed from 3:00 to 6:00 a.m., with 85.72 ± 3.39% being captured during this period, coinciding with cooler temperatures. When pheromones were added to the food bait, the capture rate increased by 6.95 ± 1.81 times. Combining food bait, ethyl acetate, and pheromones improved the capture rates by 3.14 ± 0.69 times compared to pheromones alone. The newly synthesized pheromone achieved capture rates 2.69 ± 0.07 times higher than those of the commercially available pheromone, confirming its suitability as a red palm weevil attractant.

Investigating the possibility of using date kernel ash as supplementary cementitious material in sustainable concrete

The cultivation of dates from palm trees is an important economic activity in Iraq. Date production forms a significant part of the country's agricultural sector, contributing to both local consumption and export markets. The date industry supports many livelihoods and businesses in Iraq. The total number of fertile palm trees in Iraq is over 22 million. In the production of pitted dates, date molasses, date paste and date confectionery, a significant amount of date pits are usually discarded as waste. This study reports chemical analysis investigations conducted to evaluate the potential use of waste date kernel ash (DKA) compared with other pozzolanic material which is fly ash (FA) from bricks factory, tow samples obtained as a partial cement replacement in concrete, the first sample by the calcination of date pits at 500 °C for 4 hours then cooling and continue calcination at 600 °C for 2 hours, and the second sample by calcination at 500 °C for 4 hours. The results of (XRF) tests showed that DKA has low silica oxide and does not qualify as a pozzolanic material compared with a high silica oxide of FA.

Technological Interest and Antimicrobial Activity of Lactic Acid Bacteria Isolated from Date Paste of the Ghers Variety (Bechar, South-West of Algeria)

Background: Dates are high nutritional value fruits. They are the basis of many traditional products and compose several oases by-products. Among these products, date paste represents a form of conservation widely practiced in Algeria to valorize common date’s surplus production for commercial purposes. Methods: First, microbiological analysis was carried out to isolate lactic acid bacteria (LAB) from date’s paste and microbial contaminants from both date fruit by-products according to standard microbiological methods before investigating the technological characteristics attributed to the isolated LAB. Second, the antimicrobial effect was evaluated through three different techniques. Result: Nine microbial contaminants were isolated from date paste and date extract, while eight LAB strains were isolated from date paste, which belong to the Streptococci and Leuconostoc strains. The SLM1 strain revealed a good acidifying power going up to 5.13 g/L of lactic acid within 6 hours of incubation compared to the other LAB strains. A moderate to strong antibacterial effect ranging up to a 20 mm zone of inhibition was revealed against bacterial contaminants. In decreasing order, the antifungal effect was significant against Penicillium sp, Aspergillus niger and A. flavus. The isolated lactic strains of streptococci could be good candidates for food preservation by extending the shelf life of foods and improving their nutraceutical and hygienic quality.

Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products

The increasing commercialization of fresh date fruits (Confitera cv) in Spain is generating important amounts of co-products which currently are discarded as waste with the corresponding environmental problem and economic losses. The aim of this work was to valorize them, in an integral way, applying non-polluting procedures (grinding, soaking, filtering, or drying) allowing their reincorporation in the food chain in function on both nutritional and technological properties. Different intermediate and stable products with high added value have been obtained: (1) Date pastes with 50% moisture content and the same amount of sugars and dietary fiber (20% approx.), good source of K, Ca, and Mg, with low Na/K ratio,whose technological properties give them a great potential to provide desirable texture properties in some foods; (2) date waters rich in sugars and minerals with potential application as natural sweeteners or as source of carbon for the microbiota in fermented foods; (3) date flours with low moisture and high TDF content (58–66%), rich in minerals, and whose technological properties allow them to be used as carrier of oils (i.e., with healthy lipid profile) or as an emulsion stabilizer in the development of new foods.

Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures.

This study aimed to investigate the behavior of Salmonella enterica and Listeria monocytogenes in processed date paste and syrup at different temperatures. Commercial products were inoculated with approximately 6 logCFU/mL of S. enterica or L. monocytogenes and stored at 4, 10, and 24°C for 90 days. S.enterica was able to survive in date products until the end of storage at 4°C. At this temperature, numbers decreased by 2.1 logCFU/g in date paste and by 3.4 logCFU/g in date syrup; however, at 10°C, cells were reduced >4.2 logCFU/g and were undetectable by direct plating in date paste or by enrichment (complete elimination) in syrup. Further, at 24°C, complete elimination of S. enterica was achieved in date paste and syrup by 30 and 7 days, respectively. L. monocytogenes numbers decreased by 1.4, 4.4, and >4.6 logCFU/g in date paste stored at 4, 10, and 24°C for 90 days, respectively. In date syrup, numbers of L. monocytogenes decreased to undetectable levels by 50, 14, and 4 days at 4, 10, and 24°C, respectively, by direct plating and complete elimination was observed at 10 and 24°C by 50 and 30 days of storage, respectively. The initial pH values of date paste and syrup were 4.7 and 4.8, respectively, and remained stable until the end of storage except for L. monocytogenes-inoculated syrup. PRACTICAL APPLICATION: Salmonella enterica and Listeria monocytogenes can easily survive in date paste and syrup particularly at refrigerator temperature, which explains the necessity of preventing the contamination of date products with foodborne pathogens.

Date Palm Fruit (Phoenix dactylifera) and Its Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes

Snack bars, known as energy bars, are widely consumed worldwide as highly nutritive on-the-go products. Due to the date fruit’s significant nutritional and functional characteristics, it can be an exceptional choice for developing snack bars. Dates contain a wide range of macro- and micronutrients known for their strong bioactive properties. The functional properties of date fruit have been demonstrated in the literature and include antioxidant, anti-inflammatory, anti-tumor, antihypertensive, and antimicrobial activities. This review summarizes the available studies investigating the potential application of dates for developing nutritive and functional snack bars. Date paste was used as a main ingredient at 55–90% concentrations. In addition, protein sources were used to provide protein-rich snack bars, as date fruit is considered high in carbohydrates and low in protein. Skim milk powder was the most common and favorable protein source, delivering significant amounts of protein with limited negative effects on sensory attributes. Incorporating other ingredients, such as cereals or legumes, was also explored; adding such dry ingredients can promote positive nutritional effects along with improving sensory attributes, mainly in terms of the bars’ textures. Dry ingredients can significantly lower moisture content, reducing the bars’ fracturability to acceptable ranges. Reduced moisture content can also significantly enhance the shelf-life stability, as observed by limited microbial growth. Furthermore, the incorporation of bioactive or functional ingredients such as fruit peels, plant seeds, or plant leaf extracts was also reported; such ingredients promoted significant enhancements in the contents of phenolics or flavonoids, for instance, leading to an increase in the bars’ antioxidant potential. Though dates are rich in such bioactive components, incorporating additional bioactive ingredients can boost the dates’ functional properties. In conclusion, this review shows the high potential of the application of dates for developing nutritious and functional snack bars. Taking this into account, the snack bar market has grown remarkably over the past decade; thus, providing well-balanced, nutritious, and functional date-based bars in markets worldwide is expected to show positive consumer acceptance.

Development of energy bar by adding underutilized Chironji (Buchanania lanzan) seeds

The research aimed to develop an energy bar by adding underutilized Chironji (Buchanania lanzan) seeds. Chironji seeds, Oats, Puffed Rice, Dates, Condensed Milk, Jaggery, Butter, Raisins, and Almonds were combined to make the energy bars. Chironji seeds and Condensed Milk were added as major ingredients for the preparation of energy bars. Date paste was added to increase flavor and as a binding agent. Butter and jaggery were added as preservatives and sweeteners, respectively. Final bars were preserved for nutritional and sensory analysis. Chironji seeds and Condensed Milk were used in varied proportions and a total of five samples were prepared. The developed bars were analyzed for physicochemical properties such as moisture content (8.00 ± 2.00% to 12.00 ± 2.00%), ash content (1.33 ± 1.16% to 3.33 ± 1.16%), fat content (24.00 ± 2.00% to 27.33 ± 1.16%), protein content (10.57 ± 0.12% to 12.93 ± 0.58%), TSS (total soluble solids) (7.33 ± 0.58º to 8.00 ± 1.00º), and pH (5.26 ± 0.01–5.36 ± 0.01). The L* value (51.23 ± 0.25–74.17 ± 0.21), a* value (7.90 ± 0.20–21.23 ± 0.25), and b* value (27.27 ± 0.25–52.27 ± 0.25) of the bar samples were determined using the CIE lab. Energy bars were rated on the 9-point hedonic scale for sensory evaluation and the attributes of color (7.67 ± 0.58–8.67 ± 0.58), texture (8.33 ± 0.58–9.00 ± 0.00), taste (7.67 ± 0.58–9.00 ± 0.00), aroma (8.00 ± 0.00–8.33 ± 0.58), and overall acceptability (8.17 ± 0.14–8.83 ± 0.14) were measured. Therefore, Chironji seeds are a promising source for developing energy bars.

Effect of Some Packing Materials on Oxidative Stability of Fats in Date Biscuits

Functional biscuits are considered energetic dietary supplements for children suffering from malnutrition and micronutrient deficiency. Biscuits stuffed with date paste and fortified with minerals and vitamins have a considerable fat content where lipid oxidation processes may occur with improper packing which affects the quality and safety of biscuits leading to their contamination with pathogenic microorganisms and toxic chemicals. Therefore, the current study aimed to investigate the oxidative stability of fats in date biscuits and their shelf life under different types of packing materials ranging from sealed translucent polypropylene (PP), and sealed metalized polypropylene (MPP), compared with the control unsealed translucent polyethylene (PE) bags. Physicochemical, microbiological, storage and sensory evaluations for biscuits samples under the different packing materials along with the chemical migration test for the packing materials were carried out. Results showed significant differences (P < 0.05) among samples with increasing acidity, peroxide value, diene, and triene, whereas, the iodine value and oxidative stability decreased with storage periods. Fatty acid composition showed slight changes with a decrease in unsaturated fatty acids (ΣUSFA) due to the lipid oxidation processes with the emergence of

Food waste valorization potential: Fiber, sugar, and color profiles of 18 date seed varieties (Phoenix dactylifera, L.)

Date palm (Phoenix dactylifera L.) has gained increment in cultivation worldwide. An increase in cultivation has a direct and profound effect on date seed waste generation. This study aims to highlight the valorization potential of date seed waste by studying the fiber, sugar, and color profiles of 18 date seed varieties. The indigestibility of neutral detergent fiber (NDF) is higher among all varieties with a spectrum ranging from 37.70 ± 1.96 g to 49.22 ± 2.26 g. A similar trend was observed for the digested acid detergent fiber (ADF) analysis. However, lignin and hemicellulose values were found to be as low as 2.55 ± 1.27 g and 16.97 ± 0.53 g respectively. Color analysis was comparative alongside date paste of the same 18 varieties. The results depicted similar results with lightness (L) for both date seeds and paste. However, in comparison date seeds were more inclined towards the redness and yellowness spectrum. Sugar profile varied with each variety.

Optimization of Processing Technology of Chinese Chestnut Stuffing by Response Surface Methodology

[Objective] To enrich the variety of Chinese chestnut products, promote the transformation of Chinese chestnut raw materials and increase added value, we developed a Chinese chestnut stuffing method and optimized the compounding process in order to provide a reference for the industrial development of Chinese chestnut stuffing. [Method] The degree of Chinese chestnut ripening, Chinese chestnut particle size, job’s tear dosage, red bean dosage and date paste dosage were optimized through single-factor experiments; then orthogonal experiments were conducted for the dosage of job’s tear, red bean and date paste. The Box-Behnken experimental results were then analyzed by response surface method. [Results] Firstly, it was determined that when the Chinese chestnut was steamed to the fifth to seventh degree of ripeness and crushed to 4-6 mesh size, the optimal amount of job’s tear was 10 g/25 g chestnut, red bean 10 g/25 g chestnut, and red date paste was 6 g/25 g chestnut.. The results of the orthogonal experiment showed that the compounding effect was better with the barley dosage of 9 g/25 g chestnut, red bean 10 g/25 g chestnut and red date paste 7 g/25 g chestnut. Response surface analysis yielded the regression equation Y (sensory score) = 8.2-0.27χ1 -0.059χ2 +0.26χ3 -0.22χ1 χ2 +0.062χ1 χ3 -0.46χ2 χ3 -0.81χ12 -0.41χ22 - 0.32χ32. The model had a low coefficient of variation (CV= 0.023), indicating that the equations fit well with high confidence. [Conclusion] A better quality Chinese chestnut filling could be obtained by compounding diced chestnuts of five to seven minutes steam ripening and crushed in 4-6 mesh with job’s tear, red beans and date paste in the ratio of 8.96 g/25 g, 9.77 g/25 g 7.37 g/25 g respectively. The error between the theoretical value (8.32 points) and the experimental value (8.28 points) was small (0.48%), indicating the optimized parameters are accurate and have practical value.

Investigating the Potential Use of Date Kernel Ash (DKA) as a Partial Cement Replacement in Concrete.

The palm and date sector is one of the most important sectors in Saudi Arabia. The total number of fertile palm trees in Saudi Arabia is about 31 million. In the production of pitted dates, date molasses, date paste, and date confectionery, a considerable number of date kernels are usually discarded as waste. This study reports experimental investigations conducted to evaluate the potential of waste date kernel ash (DKA), obtained by the calcination of date pits at 800 °C, as a partial cement replacement in concrete. DKA has low silica oxide and does not qualify as a pozzolanic material. The effect of DKA partially replacing the cement and acting as a filler material in concrete was investigated, and its properties were compared with two pozzolanic materials, fly ash (FA) and natural pozzolan (NP). Twelve concrete mixes in which cement was replaced with different proportions of calcined DKA (5%, 10%, 15%, 20%, and 30%), NP (10%, 20%, and 30%), and FA (10%, 20%, and 30%) were investigated in the experimental program. The properties of DKA, FA, and NP concrete mixes were evaluated in fresh and hardened states, including the heat of hydration, mechanical characteristics, and thermal properties. The results show that replacing cement with 5% date kernel ash increases the compressive strength by 0.42%, 3.2%, and 2.5% at 3, 7, and 28 days, respectively, while the 28-day compressive strength decreases by 2.4%, 5.4%, 16.3%, and 26.69% when the cement is replaced with 10%, 15%, 20%, and 30% DKA, respectively. Date kernel ash concrete mixes with 10%, 20%, and 30% replacement levels demonstrated higher compressive and tensile strengths and lower thermal conductivity, density, and workability when compared to natural pozzolan and fly ash. DKA is a promising partial cement replacement material; nevertheless, additional research is required to assess the durability of DKA in concrete.

Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods

This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat flour, ground black pepper, and date paste. Each product was analyzed by two laboratories (five independent laboratories total), with the lead laboratory inoculating (E. faecium or a five-strain Salmonella enterica serovar cocktail of Agona, Reading, Tennessee, Mbandaka, and Montevideo) and equilibrating the product to the target water activity before shipping. Both laboratories subjected samples to three isothermal treatments (between 65 and 100°C). A log-linear and Bigelow model was fit to survivor data via one-step regression. On the basis of D80°C values estimated from the combined model, E. faecium was more thermally resistant (P < 0.05) than Salmonella in nonfat dry milk powder (DEf-80°C, 100.2 ± 5.8 min; DSal-80°C, 28.9 ± 1.0 min), peanut butter (DEf-80°C, 133.5 ± 3.1 min; DSal-80°C, 57.6 ± 1.5 min), almond meal (DEf-80°C, 34.2 ± 0.4 min; DSal-80°C, 26.1 ± 0.2 min), ground black pepper (DEf-80°C, 3.2 ± 0.8 min; DSal-80°C, 1.5 ± 0.1 min), and date paste (DEf-80°C, 1.5 ± 0.0 min; DSal-80°C, 0.5 ± 0.0 min). Although the combined laboratory D80°C for E. faecium was lower (P < 0.05) than for Salmonella in wheat flour (DEf-80°C, 9.4 ± 0.1 min; DSal-80°C, 10.1 ± 0.2 min), the difference was ∼7%. The zT values for Salmonella in all products and for E. faecium in milk powder, almond meal, and date paste were not different (P > 0.05) between laboratories. Therefore, this study demonstrated the impact of standardized methodologies on repeatability of microbial inactivation results. Overall, E. faecium NRRL B-2354 was more thermally resistant than Salmonella, which provides support for utilizing E. faecium as a surrogate for validating thermal processing of multiple low-moisture products. However, product composition should always be considered before making that decision.

Intermediate moisture date (Phoenix dactylifera L.) based dessert with natural sugars: Phytonutritional profile, characterization, sensory quality, and shelf‐life studies

AbstractThe present study aimed at preparing date‐based dessert in which milk solids were replaced by date paste at 50% to 70% levels to enhance the quality of formulated dessert. Developed formulations were found rich in natural sugars, bioactive constituents, and minerals which were further confirmed using inductively coupled plasma atomic emission spectroscopy. The effect of storage on quality of selected product (50% date pulp and 50% milk solids) under room (25 ± 2°C) and refrigerated (4 ± 2°C) temperatures was studied. The moisture content, water activity, total and reducing sugars and bioactive constituents decreased significantly (p &lt; .05) while titratable acidity, free fatty acids, antioxidant activity, hardness of texture, and yeast and mold count increased with advancement of storage at both temperatures. Except moisture, the extent of quality changes was rapid during room temperature storage. Developed product was shelf stable up to 21 days under room temperature and up to 28 days under refrigeration conditions, respectively.Novelty impact statementThe developed date‐based dessert with enhanced functionality and shelf stability had improved mineral profile, bioactive constituents and antioxidant activity compared to control (traditional milk‐based dessert). Shelf life of the date‐based dessert increased manifolds (from 4 to 21 days) compared to control at room temperature. The developed nutritious date dessert can serve as a healthy sweet meal for people who cannot resist sweets after meals.

IMPACT OF USING POLLEN SUBSTITUTES ON PERFORMANCE OF HONEY BEE (Apis mellifera L.) COLONIES UNDER HARSH ENVIRONMENTAL CONDITIONS

Pollen grains are the main source of protein for honey bees. In Central region of Saudi Arabia, the lack of this natural diet during dry seasons in summer is a primary concern for beekeeping industry. Effect of using alternative protein feeding on performance, feed consumption, brood rearing activity and storing bee bread of honey bee colonies was tested during late summer under Riyadh region condition. Soybean flour, mesquite pods flour, date paste, corn gluten and Feedbee® diets were the main tested material in the present study. Preference was determined by using multiple choice tests (MCT). The obtained results revealed that honey bees preferred firstly the commercial product Feedbee®, followed by date paste and mesquite diets. Also, the highest consumption was recorded in honey bee colonies fed Feedbee® and was equal to approximately 1.2, 1.3 and 1.8 fold of amounts consumed from date paste, mesquite and corn gluten diets, respectively. Effect of tested diets on brood rearing activity of honey bee colonies during two successive years was studied. Results showed that the superior response had been obtained using Feedbee® followed by mesquite and date paste diets. Due to the fact that Feedbee® is expensive and not available in the local markets of Saudi Arabia, beekeepers are advised to use mesquite pods flour and date paste as pollen substitute in the dearth periods to enhanced brood rearing of honey bee colonies during late summer.

Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization.

This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date paste (7.5–17.5%) and walnut grits (2.5–12.5%) were incorporated at varying levels to prepare PCB. The PCB was evaluated for its nutritional, color, textural (both three-point bending test and TPA), antioxidant activity, and sensory attributes. The flexural modulus, rupture stress, and fracture strain of PCB increased with the incorporation of a higher proportion of date paste. The protein and fiber content in PCB increased from 7.74 to 9.13% and 4.81 to 5.59% with the incorporation of walnut grits and date paste, respectively. The DPPH, total phenolic content, and water activity of PCB were determined, which progressively enhanced with increased levels of walnut grits and date paste. The correlation between sensory attributes and instrumental texture on PCB was also investigated. The correlation results showed a significant (p < 0.05) positive correlation between texture analysis and sensory hardness, springiness, adhesiveness, and negatively correlated to instrumental and sensory cohesiveness. For sensorial attributes, all PCB samples presented average scores of 7/10 and 4/5 for buying intention. Therefore, whole grain extrudates, date paste, and walnut grits can be efficiently used to develop PCB with improved nutritional, nutraceutical, and economic values.

Development of Nutri-bar Using Quinoa

The study of Nutri-bar development was carried out at the Parul Institute of Applied Sciences, Parul University, Vadodara. The main objective of study was to develop a Nutri-bar which will provide enough energy and protein to the body and can be consume by celiac disease patients as well. Quinoa Nutri-bars was developed using quinoa and whey protein concentrate, oats, date paste, honey, nuts, psyllium husk. Dry heat treatments were given to quinoa and oat prior to use in preparation of Nutri-bar. Significant variations were found after heat treatment of quinoa and oats among all the physico-chemical parameters of grain, but ash content showed a non-significant variation. Four different formulations were developed with different concentration of date paste (40%, 60%, 80%, 100%) and whey protein (0%, 5%, 7%, 10%). Nutri-bar with F4 formulation with 100% date paste and 10% of whey protein was found to be the best on the basis of sensory evaluation like taste, texture, color, mouth feel, and overall acceptability. Selected Nutri-bar was assessed for physico-chemical parameters, microbiological and sensory characteristic. The selected Nutri-bar had 7.525% moisture content, 2.35% ash content, 16.63% protein content, 14.63% fat content, 277.16% carbohydrate content and provided 475.35Kcal. It can be concluded from the results that Nutri-bars are good source protein and energy and can be consumed when a meal has been missed as well as it can be consumed by malnourished and school children.

Nutritional efficacy of different diets supplemented with microalga Arthrospira platensis (spirulina) in honey bees (Apis mellifera)

In honey bees, food, gut microorganisms, and their nestmates may contribute to the health status of newly emerged worker bees. However, relatively little data are available regarding the extent to which supplemental protein feeding impacts bee colony health and mortality. The present research compared the efficacy of different diets supplements, i.e., bee pollen, ajeena (commercially available pollen substitute), and date paste either alone or admixed with varying percentages of microalga Arthrospira platensis (spirulina) for caged honey bees (Apis mellifera jemenitica). In addition, to investigate diet preference and mortality percentage in honey bees, the physicochemical analysis of these diets were also performed. Our results indicated that the honey bees consumed bee pollen (11.51 ± 2.22 mg/bee) and ajeena diet (10.68 ± 1.29 mg/bee) significantly higher than other diets.In contrast, the maximum consumption was 4.68 ± 2.82 mg/bee for date paste admixed with 2.5% spirulina than date paste diet only (2.41 ± 0.91 mg/bee). In addition, the mortality percentage was significantly lower when bees fed pollen (56.67% ± 3.88%) and ajeena diet (39.33% ± 2.08%) in comparison to combination with spirulina supplement. Overall, the mean maximum diet consumption for ajeena was 15.72 ± 3.65 mg/bee followed by bee pollen diet (11.97 ± 2.41 mg/bee) and date paste (2.08 ± 0.94 mg/bee), respectively, resulting mean percentage of mortality of 13.37% ± 3.77%. Physicochemical analysis revealed that glucose and fructose were higher in the date paste diet. In contrast, total sugar content, sucrose, and protein content were higher in the ajeena diet. Future research is needed to determine the impact of diet supplementation with spirulina on colony health and bee physiology.

Development оf the Recipe Composition of a Functional Snack Bar Based on Vegetable Ingredients

Advances in the development of modern snack bar formulations demonstrate the wide variety of ingredients used and their combinations. At the same time, the prevailing trends in the food market orient manufacturers towards the active use of ingredients of plant origin. Analysis of literary sources made it possible to substantiate the choice of recipe ingredients for creating a functional snack bar: processed products of raspberries and blueberries, apples, dates, cashews, soy protein isolate. The use of a new combination of known ingredients requires solving a number of problems that make a key contribution to the creation of product technology and the development of its formulation. The aim of the study was to experimentally substantiate and develop a recipe for a ready-to-eat functional snack bar based on herbal ingredients. The work used raw materials that meet the requirements of GOST, TU, and generally accepted methods of analysis: determination of polyphenolic compounds, flavones, flavonols was carried out by spectrophotometric method; organic acids and vitamin C - by titrimetric method; nutritional value of snack bar samples by protein, fat, carbohydrates and dietary fiber content - by calculation method. As a result of the research carried out, the recipe for the snack bar was experimentally substantiated and developed, taking into account the new composition of the selected herbal ingredients; technological solutions for its implementation are proposed. It has been shown that berry ingredients used in work (concentrated raspberry and blueberry juices, freeze-dried blueberry powder and freeze-dried raspberries) are a source of natural components useful for human health - organic acids, polyphenolic compounds, including flavones and flavonols, as well as vitamin C. The combination of berry ingredients with other recipe components - date paste, apple syrup, apple fibers, soy protein isolate, cashew nuts - results in a finished product with acceptable taste and consumer properties and an increased content of protein and functional food ingredients - vitamin C and dietary fiber. It was found that the consumption of one serving (50 g) of a snack bar obtained according to the proposed recipe allows satisfying the physiological need of an adult in protein by 5.7-10.8%, fats - 1.1-2.5%, digestible carbohydrates - 5.4 -12.6%, dietary fiber - 14.4 -18.0%, vitamin C - 11.2%, covering an adequate level of consumption of flavones and flavonols - by 45.5%. The snack bar obtained according to the developed recipe contains only natural sugars and can be positioned as a product that is a source of protein, vitamin C and a product with a high dietary fiber content. The results of the research carried out can be recommended for use in production to expand the assortment line of healthy snacks. For the development of a complete package of technological solutions, directions for further research are outlined, which will be aimed at finding and justifying effective packaging solutions that ensure the quality, safety of the product and the safety of biologically active substances during storage