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Studies on Effect of Addition of Date Pit Powder and Soy Protein Isolate on Physicochemical Properties of Date Bars

Studies on Effect of Addition of Date Pit Powder and Soy Protein Isolate on Physicochemical Properties of Date Bars

Lala Rukh1, Muhammad Nadeem1, Tusneem Kausar1, Mian Anjum Murtaza1, Muhammad Luqman2*, Muhammad Bilal Shahid1 and Amal Shaukat3

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; 2Department of Agricultural Extension, College of Agriculture, University of Sargodha, Sargodha, Pakistan; 3Department of Food Science and Technology, University of Central Punjab, Lahore- Pakistan

 
*Correspondence | Muhammad Luqman, University of Sargodha, Sargodha, Pakistan; Email: muhammad.luqman@uos.edu.pk

ABSTRACT

Current study was aimed to formulate a nutritious snack bar by incorporating date pit powder (by product) and soy protein isolate in date paste. Date bars were formulated after ingredients optimization and were analyzed for physico-chemical, in-vitro starch and protein digestibility, antioxidants and microbial count. Results showed that date bars are rich source of protein, fiber, carbohydrates and fat with good digestibility properties. Date pit powder and soy protein isolate incorporation enhanced the total antioxidants and DPPH activity in soy date bars however, decreasing trend was observed in total antioxidants and inhibition of DPPH radical activity during 90 days of storage. Based on the results, it has been suggested that date bars may be considered as a source to meet the energy requirements of health-conscious consumers. Moreover, date pit powder and soy protein isolate can be used as nutraceutical in different functional foods as a valuable nourishment source for target population.

 

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Sarhad Journal of Agriculture

December

Vol. 37, Iss. 4, Pages 1098-1499

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