In present study, we aimed at producing novel date-based bars (DBs) by using “Tagyat variety”. The materials used were date “Tagyat”, Dried mill, peeled white sesame seeds, peeled peanut, grated coconut, cacao powder and corn starch. The raw materials and produced DBs were chemically analyzed. The energy values for DBs were calculated. Minerals and amino acids were determined for all produced DBs. The DBs were organoleptically evaluated. Tagyat date had the higher moisture, total, reducing and non-reducing sugars contents (22.23%, 66.81%, 53.55% and 12.60%, respectively). Dried milk, peanut and peeled white sesame had the higher crude protein content being 31.94%, 28.59% and 23.99%, respectively. Peeled white sesame seeds, peeled peanuts and grated coconuts had the highest amount of crude fat being 54.35%, 52.21% and 49.93%, respectively. Dried milk and cacao powder had higher total ash content which contained 5.25% and 5.23%, respectively. The moisture content of BDs was in range of 16.16% to 17.49%. The crude protein content of the six BDs varied from 9.16% to 12.35%. Crude fat of BDs ranged from 10.13% to 11.75%. Ash content of BDs ranged from 2.39% to 2.78%. The reducing and non-reducing sugar content of BDs varied from 46.32% to 48.07% and 41.14% to 43.08%. The energy values of BDs ranged from 372.28 to 382.87 K cal ·100 g <sup>-1</sup>. Novel DBs contain appreciable amounts of K (ranged from 621.94 to 719.85 mg ·100 g <sup>-1</sup>), P (ranged from 92.53 to 113.83 mg ·100 g <sup>-1</sup>), Ca (ranged from 59.77 to 69.48 mg ·100 g <sup>-1</sup>), Mg (ranged from 37.69 to 43.81 mg ·100 g <sup>-1</sup>), Na (ranged from 28.41 to 35.48 mg ·100 g <sup>-1</sup>), Fe (ranged from 3.29 to 5.14 mg ·100 g <sup>-1</sup>) , Zn (ranged from 3.10 to 3.60 mg ·100 g <sup>-1</sup>), Cu (ranged from 1.21 to 1.40 mg ·100 g <sup>-1</sup>) and Mn (ranged from 0.95 to 1.10 mg ·100 g <sup>-1</sup>). The SDB and SDKB DBs had the highest amounts of EAA, Ratios of E:N, E:T, E:P and EAAI (%), which contained 46.654 and 44.853 g/16 g N, 0.983% and 0.890%, 0.496% and 0.471%, 0.467% and 0.449% and 86.86% and 83.51%, respectively. The amino acid methionine was the most deficient amino acid in all formulated DBs. The SDKB was the highest sensory characteristics, and it was followed by SDB to be 90.77% and 88.98%, respectively for instance.
A healthy diet should meet individual nutritional needs and also incorporate cultural and gastronomic values that make it enjoyable. Since time immemorial, people have habitually consumed assortments of fruit and fruit products as a part of their regular diet. Owing to available databases on health promoting values, fresh fruits are considered as priority choice over snack foods. Today, consumers tend to prefer fresh fruits over their processed products such as: jams, jellies, juice, confectionaries, etc. [
Chemical composition of date fruits has been reported in various research works [
Date “Tagyat variety” used in current study was obtained from a date farm located in Soknea, Gaffara, Libya. Thirty kilo gram of ripped date were taken in full ripe stage “Rutab stage”, then transferred to Food Industrial Department, Faculty of Science Engineering and Technology, Sebha University, Libya and kept under cooling condition until used. Dried milk, peeled white sesame seeds, peeled peanut, grated coconut, cacao powder and corn starch were obtained from the local market at Sebha, Libya.
The natural ripped date fruits were cleaned, sorted, washed then ground by electric grinder (Siemens food processor―MK 55290 kitchen machine) to homogenate paste. A sample for raw date analysis was taken and the paste was divided into two portions then kept for data bar preparation. Date bars were prepared according to mentioned formulas in
The formulated confectionary DBs were subjected to chemical analysis (moisture, crude protein, crude lipids, ash, Total, reducing, non-reducing sugars) and caloric value according to methods of AOAC [
The amino acids profile was carried out on DBs after using HPLC-PICO-TAY after hydrolysis by 6.0 N HCL for 24 h at 110˚C in evacuated ampoules. Quantitative determination of amino acids were carried out according to [
Tryptophan was determined colorimetrically in the alkaline hydrolysate according to the method of Blouth et al. [
Ingredientsa | Date-based confectionary bar (%) | |||||
---|---|---|---|---|---|---|
CDB | SDB | PDB | CDKB | SDKB | PKDB | |
Date paste | 77 | 77 | 77 | 70 | 70 | 70 |
Starch | 3 | 3 | 3 | 3 | 3 | 3 |
Dried mill | 10 | 10 | 10 | 10 | 10 | 10 |
Gratedcoconut | 10 | ? | ? | 10 | ? | ? |
Peeled white sesame seeds | ? | 10 | ? | ? | 10 | ? |
Peeled peanut powder | ? | ? | 10 | ? | ? | 10 |
Cacao powder | ? | ? | ? | 7 | 7 | 7 |
a: All mentioned ingredients were obtained on fresh status from the different local markets in Libya (see materials), CDB: DBs coated with grated coconut, SDB: DBs coated with peeled white sesame seeds, PDB: DBs coated with peeled peanut powder, CDKB: DBs contained 7% cacao powder and coated with grated coconut, SDKB: DBs contained 7% cacao powder and coated with peeled white sesame seeds and PKDB: DBs contained 7% cacao powder and coated with peeled peanut powder.
a, b, c, d, e, f: There is no significant difference (P > 0.05) between any two means within the same rows that have the same superscript letter, *: The chemical composition was calculated on the wet weight base.
a,b,c,d: There is no significant difference (p > 0.05) between any two means within the same rows that have the same superscript letter, *: The chemical composition was calculated on the wet weight base.
a, b, c, d: There is no significant difference (P > 0.05) between any two means within the same rows that have the same superscript letter, -Not detected.
Proximate chemical composition and caloric value of six novel BDs prepared from previous raw materials are presented in
Components* | Raw materials | LSD | |||||
---|---|---|---|---|---|---|---|
Tagyat date paste | Peeled crushed peanut | Peeled white sesame seeds | Dry milk | Cacao powder | Grated coconut | ||
Moisture | 22.23a | 3.78c | 2.34d | 7.55b | 4.05c | 2.29d | 0.44 |
Crude protein | 2.83f | 28.59b | 23.99c | 31.94a | 13.53d | 6.68e | 1.24 |
Crude fat | 1.19f | 52.21b | 54.35a | 25.92d | 3.09e | 49.93c | 0.26 |
Total ash | 1.86d | 2.46c | 3.91b | 5.25a | 5.23a | 1.85d | 0.12 |
Total carbohydrates | 71.89b | 12.96f | 15.41e | 29.34d | 74.10a | 39.25c | 2.35 |
a, b, c, d, e, f: There is no significant difference (P > 0.05) between any two means within the same rows that have the same superscript letter, *: The chemical composition was calculated on the wet weight base.
Components | Chemical composition* of DBs | LSD | |||||
---|---|---|---|---|---|---|---|
CDB | SDB | PDB | CDKB | SDKB | PKDB | ||
Moisture% | 17.30a | 17.49a | 17.44a | 16.16b | 16.33b | 16.38b | 0.94 |
Crude protein% | 11.20b | 10.72bc | 9.16d | 12.35a | 11.89a | 10.31c | 0.63 |
Crude fat% | 10.32d | 11.53b | 11.0c | 11.24c | 11.75a | 11.51b | 0.09 |
Total ash% | 2.53c | 2.46cd | 2.39d | 2.78a | 2.64b | 2.63b | 0.07 |
Total carbohydrates% | 56.65c | 57.80cd | 59.81a | 57.97c | 57.39d | 59.17b | 0.57 |
Total sugars% | 47.99a | 48.07a | 48.00a | 46.32c | 46.58bc | 46.87b | 0.37 |
Reducing sugars% | 42.86ab | 43.08a | 42.63ab | 41.14c | 42.49b | 41.48c | 0.51 |
Non-reducing sugars% | 4.87b | 4.74c | 5.10a | 4.92b | 3.89d | 5.15a | 0.13 |
Energy K cal.100g−1 | 372.28d | 377.85c | 376.68c | 380.44b | 382.87a | 381.51ab | 1.86 |
a,b,c,d: There is no significant difference (p > 0.05) between any two means within the same rows that have the same superscript letter, *: The chemical composition was calculated on the wet weight base.
spectively. These results are higher than those obtained by Abd El-Fattah (1995). All formulated diets seem to have adequate carbohydrate content which ranged from 56.65 in CDB to 59.81% in PDB. The Total and reducing sugar contents varied from 46.32% to 48.07% and 41.14% to 43.08% in CDKB and SDB, respectively. These results are in agreement with results obtained by Abd El-Fattah [
The minerals content in novel DBs was tabulated in
Minerals | Minerals content of DBs (mg 100 g−1) | LSD | ||||||
---|---|---|---|---|---|---|---|---|
CDB | SDB | PDB | CDKB | SDKB | PKDB | |||
Major elements | K | 719.85a | 645.89b | 621.94b | 707.27a | 629.09b | 625.82b | 49.13 |
P | 113.83a | 103.17b | 92.53c | 104.83b | 93.58c | 95.95c | 3.61 | |
Ca | 69.48a | 62.78b | 59.77b | 68.61a | 61.05b | 60.34b | 4.76 | |
Mg | 43.81a | 39.59b | 37.69b | 42.88a | 38.43b | 38.04b | 2.03 | |
Na | 35.48a | 29.94c | 28.41d | 34.66b | 28.76d | 28.73d | 0.51 | |
Minor elements | Fe | 4.22b | 3.29d | 3.53cd | 5.14a | 3.70c | 3.66c | 0.31 |
Zn | 3.60a | 3.27b | 3.10b | 3.53a | 3.16b | 3.13b | 0.25 | |
Cu | 1.40a | 1.26b | 1.21b | 1.37a | 1.23b | 1.21b | 0.09 | |
Mn | 1.10a | 0.99b | 0.95b | 1.08a | 0.96b | 0.96b | 0.07 | |
Cd | - | - | - | - | - | - | ||
Pb | - | - | - | - | - | - | ||
Hg | - | - | - | - | - | - |
a, b, c, d: There is no significant difference (P > 0.05) between any two means within the same rows that have the same superscript letter, -Not detected.
Surely, amino acid compositional data are only the first in the nutritional assessment of any food protein. The amino acids composition for isolated protein from different formulas is given in
Data in
As recommended by FAO and WHO, there are two main categories being very important for determining the protein quality, one of them in depends on calculating individual (A) to essential (E) amino acids ratios. Ratios for the tested protein as well as these for different FAO patterns, hen’s egg and cow’s milk (control ratio). Data in
Amino acids | Treatments | Hens egg (FAO, 1970) | |||||
---|---|---|---|---|---|---|---|
CDB | SDB | PDB | CDKB | SDKB | PKDB | ||
Therionine | 0.203 | 0.248 | 0.229 | 0.198 | 0.237 | 0.218 | 0.320 |
Valine | 0.308 | 0.367 | 0.351 | 0.303 | 0.363 | 0.326 | 0.428 |
Methionine | 0.207 | 0.216 | 0.203 | 0.198 | 0.206 | 0.183 | 0.210 |
Isoleucine | 0.338 | 0.391 | 0.323 | 0.267 | 0.369 | 0.292 | 0.393 |
Leucine | 0.371 | 0.459 | 0.415 | 0.339 | 0.432 | 0.403 | 0.551 |
Tyrosine | 0.194 | 0.214 | 0.208 | 0.189 | 0.208 | 0.193 | 0.260 |
Lysine | 0.428 | 0.440 | 0.433 | 0.389 | 0.431 | 0.418 | 0.436 |
Phenylalanine | 0.298 | 0.324 | 0.316 | 0.252 | 0.309 | 0.304 | 0.358 |
Histidine | 0.165 | 0.161 | 0.159 | 0.158 | 0.154 | 0.152 | 0.152 |
Tryptophan | 0.098 | 0.108 | 0.102 | 0.094 | 0.106 | 0.098 | 0.110 |
Aspartic | 0.704 | 0.625 | 0.715 | 0.714 | 0.637 | 0.768 | 0.601 |
Glutamic | 0.836 | 0.703 | 0.743 | 0.862 | 0.782 | 0.798 | 0.796 |
Serine | 0.328 | 0.265 | 0.412 | 0.359 | 0.273 | 0.401 | 0.478 |
Proline | 0.309 | 0.272 | 0.281 | 0.331 | 0.286 | 0.296 | 0.260 |
Glycine | 0.241 | 0.258 | 0.203 | 0.277 | 0.269 | 0.224 | 0.207 |
Alanine | 0.418 | 0.398 | 0.372 | 0.434 | 0.407 | 0.393 | 0.370 |
Argenine | 0.416 | 0.458 | 0.393 | 0.431 | 0.474 | 0.413 | 0.381 |
Total of EAA | 2.610 | 2.928 | 2.739 | 2.437 | 2.815 | 2.587 | 3.218 |
Total of N-EAA | 3.252 | 2.979 | 3.119 | 3.408 | 3.164 | 3.293 | 3.093 |
Total of amino acids | 5.862 | 5.907 | 5.858 | 5.845 | 6.009 | 5.880 | 6.311 |
% protein | 11.20 | 10.72 | 9.16 | 12.35 | 11.89 | 10.31 | 12.78 |
EAA: Essential amino acids. N-EAA: Non-essential amino acid.
DBs | Item | |||||
---|---|---|---|---|---|---|
EAA g 16 g N | N-EAA g 16 g N | E:N ratio | E:T ratio | E:P ratio | EAAI (%) | |
CDB | 41.587 | 51.816 | 0.803 | 0.445 | 0.416 | 77.43 |
SDB | 46.654 | 47.467 | 0.983 | 0.496 | 0.467 | 86.86 |
PDB | 44.234 | 50.371 | 0.878 | 0.468 | 0.442 | 82.36 |
CDKB | 38.830 | 54.302 | 0.715 | 0.417 | 0.338 | 72.30 |
SDKB | 44.853 | 50.414 | 0.890 | 0.471 | 0.449 | 83.51 |
PKDB | 41.780 | 53.181 | 0.786 | 0.440 | 0.418 | 77.79 |
Egg FAO (1970) | 53.709 | 45.571 | 1.179 | 0.541 | 0.537 | 100.00 |
Beef FAO (1970) | 42.724 | 57.276 | 0.746 | 0.427 | 0.427 | 79.55 |
DBs | Amino acids in DBs | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Therionine | Valine | Methionine | Isoleucine | Leucine | Tyrosine | Lysine | Phenylalanine | Histidine | Tryptophan | |
CDB | 78 | 118 | 79 | 129 | 142 | 74 | 114 | 163 | 63 | 37 |
SDB | 85 | 125 | 74 | 134 | 157 | 73 | 111 | 150 | 55 | 37 |
PDB | 84 | 128 | 74 | 118 | 152 | 76 | 115 | 158 | 58 | 37 |
CDKB | 81 | 124 | 81 | 110 | 139 | 76 | 103 | 160 | 65 | 39 |
SDKB | 84 | 129 | 73 | 131 | 153 | 74 | 110 | 153 | 55 | 38 |
PKDB | 84 | 126 | 71 | 113 | 156 | 75 | 118 | 162 | 59 | 38 |
Hens egg FAO (1970) | 85 | 119 | 103 | 98 | 155 | 102 | 140 | 126 | 40 | 30 |
FAO/WHO (1970) | 93 | 140 | 140 | 140 | 160 | 186 | 140 | - | 46 | |
FAO (1973) | 111 | 134 | 100 | 111 | 200 | 171 | 157 | - | 29 | |
Hens egg FAO (1973) | 99 | 139 | 120 | 114 | 182 | 147 | 148 | - | 31 | |
Cow’s milk FAO (1973) | 95 | 138 | 71 | 101 | 205 | 215 | 168 | - | 28 |
A/E Ratio = mg amino acid per grams total essential amino acids.
was the most deficient amino acid in all formulated DBs. The lower ratios than controls were observed for Therionine and leucine in all formulated DBs and addition of valine in CDB DBS. Although differed greatly, the ratios for other essential amino acids matched or exceeded the corresponding ratios of the controls.
Data in
Sensory evaluation of food products is an important criterion by which its consumer acceptability can be assessed. Thus, six DBs were formulated and organoleptically evaluated toward taste, odor, texture, color, and appearance where the overall acceptability was the summation of given score,
The present work investigated the applicability of preparing different DBs with high nutritional value and good organoleptic characteristics. This novel DBs can be consumed as a healthy snack food, ready-to-eat food or as a
Amino acids | BDs | Pattern mg∙g−1 protein* | |||||
---|---|---|---|---|---|---|---|
CDB | SDB | PDB | CDKB | SDKB | PKDB | ||
Therionine | 81 | 99 | 80 | 79 | 94 | 88 | 40 |
Valine | 98 | 116 | 113 | 97 | 116 | 105 | 50 |
Methionine | 94 | 98 | 94 | 90 | 94 | 84 | 35 |
Leucine | 135 | 156 | 130 | 106 | 147 | 118 | 40 |
Isoleucine | 84 | 104 | 95 | 77 | 98 | 93 | 70 |
Tyrosine | 88 | 97 | 96 | 86 | 95 | 89 | 35 |
Phenylalanine | 99 | 108 | 106 | 84 | 103 | 102 | 48 |
Lysine | 124 | 127 | 127 | 113 | 125 | 123 | 35 |
Histidine | 125 | 122 | 122 | 120 | 117 | 117 | 21 |
Tryptophan | 156 | 172 | 165 | 150 | 169 | 158 | 10 |
First AA | Therionine | Tyrosine | Therionine | Isoleucine | Therionine | Methionine | |
Second AA | Isoleucine | Methionine | Methionine | Therionine | Methionine | Therionine | |
Third AA | Tyrosine | Therionine | Isoleucine | Phenylalanine | Tyrosine | Tyrosine |
*According to FAO/WHO AD HOC Committee (FAO, 1973).
Organoleptic characteristics | DBs | LSD | |||||
---|---|---|---|---|---|---|---|
CDB | SDB | PDB | CDKB | SDKB | PKDB | ||
Taste | 19.07bc | 21.80a | 17.30b | 19.33b | 22.27a | 17.53bc | 2.02 |
Oder | 20.60ab | 22.65a | 17.80b | 19.57b | 22.67a | 17.50c | 2.03 |
Texture | 15.60b | 17.80a | 15.7b | 15.93b | 18.20a | 16.33b | 1.73 |
Color | 11.30b | 13.20a | 12.00b | 11.23b | 13.50a | 11.97b | 1.29 |
Appearance | 11.77b | 13.53a | 10.70bc | 11.63bc | 14.13a | 10.40c | 1.25 |
Overall acceptability | 78.34b | 88.98a | 73.07c | 77.69b | 90.77a | 73.73c | 4.41 |
a,b,c: There is no significant difference (P > 0.05) between any two means within the same row have the same superscript letter.
dessert with good shelf-life stability. It can also find applicability as an appetizer, especially in countries where Islam religion is followed and where people consume fresh dates after breaking the fast during Ramadan month. Furthermore, adding wanted food additives for optimizing the production of DBs may have a good impact commercially. Formulating such functional DBs and producing them in different form could be investigated further.
Galal A. Ghazal,Abo El-Kasem E. Akasha,Abobaker A. Abobaker, (2016) Development of Novel Confectionary Bars by Utilizing Date “Tagyat Variety”. Food and Nutrition Sciences,07,533-543. doi: 10.4236/fns.2016.77055