INNOVATION OF HIGH NUTRITIONAL VALUE SNACK BARS FROM DATES AND EXTRUDED CEREALS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 25, Volume 96, Issue 1, March 2018, Page 149-158 PDF (502.96 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2018.132075 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| HANAN A. HUSSIEN; EMAN M. SALEM; MOHAMED R. MASOUD | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| 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. | ||||
| Keywords | ||||
| Date; Healthy date bars; Hull-less barley; Whole wheat; Sesame seeds; Pop-corn; Wheat-rice extruders | ||||
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