Optimization and Nutritional Evaluation of Date Bars
Development, Characterization and Optimization of Date Bars
Versandkostenfrei!
Versandfertig in 6-10 Tagen
51,99 €
inkl. MwSt.
PAYBACK Punkte
26 °P sammeln!
Different raw materials including twenty one date palm varieties grown in Pakistan were analyzed for their physico-chemical characteristics to assess their suitability for the preparation of date bars. All date varieties are good source of sugars like fructose, minerals like potassium, calcium, magnesium and iron, phenolic compounds indicating their antioxidant capacity but are low in anti-nutritional factors and thus are suitable for consumption and processing. On the basis of results of physico-chemical analysis, best suited date variety (Karblain), gram flour (roasted), corn flour (roasted)...
Different raw materials including twenty one date palm varieties grown in Pakistan were analyzed for their physico-chemical characteristics to assess their suitability for the preparation of date bars. All date varieties are good source of sugars like fructose, minerals like potassium, calcium, magnesium and iron, phenolic compounds indicating their antioxidant capacity but are low in anti-nutritional factors and thus are suitable for consumption and processing. On the basis of results of physico-chemical analysis, best suited date variety (Karblain), gram flour (roasted), corn flour (roasted), peanuts and almonds were found suitable to contribute towards nutritional requirements including energy and protein for the preparation of date bars. Protein level in date bars was optimized using Response Surface Methodology. Whey protein concentrate and vetch protein isolates were used for protein supplementation. Date bars were found suitable for storage at ambient conditions upto threemonths without any deterioration in quality attributes and stability.
Andere Kunden interessierten sich für
