Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder
Raghad Mohammed Alhomaid,
Asmahan Mohammed AL Samani,
Reham Mohammed Algheshairy,
Rehab Farouk Mohammed Ali
Issue:
Volume 6, Issue 4, December 2022
Pages:
89-96
Received:
12 September 2022
Accepted:
28 September 2022
Published:
21 October 2022
DOI:
10.11648/j.wjfst.20220604.11
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Abstract: The objective of the current investigation was to determine the impact of germinated flaxseed powder (GFP) addition into date paste on nutritional, and sensorial parameters of produced date bars. Date paste was partially replaced with 0, 4, 8, 12 and 16% of GFP. The obtained mixture was formulated to small date bars. Chemical composition, minerals, fatty acid profile, amino acids as well as sensory characteristics of supplemented date bars were evaluated. The highest fat content was found in date bar samples containing 16% GFS (1.61%), while the lowest fat content was observed for control sample without additions (0.45%). Increased GFSs powder in the blending proportion caused significant increases in protein content of fortified date bars. Date bars fortified with 12 and 16% GFSs powder had protein contents that were approximately 2.34 and 2.51 times higher than those in unfortified bars without the addition of GFSs powder, respectively. In comparison to the control bar samples without the addition of GFSs powder, the carbohydrate content of date bars significantly decreased (p≤0.05) when 12 and 16% GFSs powder was added. Micro- and microelement concentrations were found to be highest in date bars fortified with 12 and 16% GFSs powder while the lowest contents were observed for control date bars without GFSs addition. Date bars supplemented and enriched with various levels of GFSs powder showed considerable increases in the content of poly-unsaturated fatty acids. The levels of isoleucine, leucine, total sulfur amino acids, total aromatic amino acids, as well as total essential amino acids, have been increased by adding different amounts of GFSs powder into date paste. There were no statistically significant differences in overall acceptance among any of the date bar samples up to 8% GFSs powder supplementation.
Abstract: The objective of the current investigation was to determine the impact of germinated flaxseed powder (GFP) addition into date paste on nutritional, and sensorial parameters of produced date bars. Date paste was partially replaced with 0, 4, 8, 12 and 16% of GFP. The obtained mixture was formulated to small date bars. Chemical composition, minerals,...
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