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Addition of Spinach Enhanced the Nutritional Profile of Apricot Based Snack Bars

Addition of Spinach Enhanced the Nutritional Profile of Apricot Based Snack Bars

Masooma Munir1,2*, Abdul Ahad3, Asra Gull1, Aqsa Qayyum2, Nouman Rashid Siddique2, Amer Mumtaz2, Naeem Safdar2, Barkat Ali2, Muhammad Nadeem1 and Tahir Mahmood Qureshi

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; 2Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan; 3Department of Agriculture, The University of Swabi, Khyber Pakhtunkhwa, Pakistan.  


Fruit based products are major part of healthy diet ever since human life began on earth. Now a day, consumers prefer ready to eat and convenient food. Food bars are healthy nutritious, small meals having sensory attributes as well. In the present study, apricot based snack bars were prepared with spinach powder addition to enhance micronutrient status of snack food bars. Four treatments were prepared by increasing the level of spinach in apricot bars and storage was done up to 3 months. Moisture and sugar content decreased with storage time while ash and fiber contents remained same during storage. The mineral and ash contents increased significantly (p < 0.05) among the treatments. Total sugars ranged from 64.77% to 67.29%. Reducing sugars were high than non-reducing sugars. It has been concluded that the addition of spinach has positive effect on acceptability and nutritional value of bars. 


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Pakistan Journal of Agricultural Research


Vol. 33, Iss. 1, Pages 1-191


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