Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars

• Published in: Foods 2023-07, Vol.12 (14), p.2777
• Main Authors: Alfheeaid, Hani A, Barakat, Hassan, Althwab, Sami A, Musa, Khalid Hamid, Malkova, Dalia
• Format: Article
• Language: English
• Subjects: Amino acids; Analysis; Antioxidants; Bioactive compounds; Bioflavonoids; Carbohydrates; Carotenoids; Color; Composition; Copper; date bars; Dietary fiber; Dietary minerals; Energy; Exudation; Fatty acids; Flavones; Flavonoids; Flavonols; Food science; food supply; Free radicals; Fructose; Fruit; Fruits; Glucose; high energy; high protein; Histidine; Isoleucine; Leucine; Lysine; Maltose; Manganese; Methionine; Milk; Mixtures; Moisture effects; Monounsaturated fatty acids; Nutrient content; Nutrients; nutrition; Oleic acid; Palmitic acid; Phenolic compounds; Phenols; Phenylalanine; Phoenix dactylifera; Phytochemicals; Polyunsaturated fatty acids; Potassium; Proteins; Saturated fatty acids; Scavenging; Seeds; Sensory evaluation; Sucrose; Sugar; Sugars; Threonine; Valine; Vitamins
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12142777

With the increasing global nutritional bar market, developing and formulating innovative high-energy and protein bars to compensate for nutrients using date fruits is beneficial for health-conscious individuals. The current research was undertaken to study the composition and physicochemical characteristics of innovative high-energy and high-protein bars using two combinations of Sukkari dates or fruit mixtures as a base. Fifty percent of either Sukkari date paste or dried fruit mixture (25% raisin, 12.5% fig, and 12.5% apricot) combined with other different ingredients was used to produce a date-based bar (DBB) or fruit-based bar (FBB). Proximate composition, sugar content, amino and fatty acid profiles, minerals and vitamins, phytochemicals, antioxidant activity, and visual color parameters of the DBB and the FBB were determined and statistically compared. Proximate analysis revealed higher moisture and fat content in the FBB than the DBB, while ash and crude fiber were higher in the DBB than the FBB. The protein content in the DBB and the FBB was not statistically different. Both prepared bars exuded around 376-378 kcal 100 g fresh weight. Sugar profile analysis of the DBB and the FBB showed dependable changes based on date or fruit content. Fructose, glucose, and maltose contents were higher in the FBB than in the DBB, while sucrose content was higher in the DBB than in the FBB. The DBB showed significantly higher content in Ca, Cu, Fe, Zn, Mn, and Se and significantly lower content in Mg, K, and Na than the FBB, with no variation in phosphorus content. The DBB and the FBB contained both essential (EAA) and non-essential (NEAA) amino acids. The DBB scored higher Lysine, Methionine, Histidine, Threonine, Phenylalanine, Isoleucine, and Cystine contents than the FBB, while the FBB scored only higher Leucine and Valine contents than the DBB. Seventeen saturated fatty acids were identified in the DBB and the FBB, with Palmitic acid (C16:0) as the predominant fatty acid. Oleic acid (C18:1n9c) was predominant among seven determined monounsaturated fatty acids. Linoleic fatty acid (C18:2n6c) was predominant among eight identified polyunsaturated fatty acids. In addition, α-Linolenic (C18:3n3) was detected in a considerable amount. However, in both the DBB and the FBB, the content and distribution of fatty acids were not remarkably changed. Regarding phytochemicals and bioactive compounds, the FBB was significantly higher in total phenolic content (TPC), total