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

doi:doi:10.11648/j.wjfst.20220604.11

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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

Published in World Journal of Food Science and Technology (Volume 6, Issue 4)

Received: 12 September 2022 Accepted: 28 September 2022 Published: 21 October 2022

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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.

Published in	World Journal of Food Science and Technology (Volume 6, Issue 4)
DOI	10.11648/j.wjfst.20220604.11
Page(s)	89-96
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Flaxseed Powder, Date Bars, Fatty Acids, Protein, Micronutrients, Organoleptic Evaluation

References

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APA Style

Raghad Mohammed Alhomaid, Asmahan Mohammed AL Samani, Reham Mohammed Algheshairy, Rehab Farouk Mohammed Ali. (2022). Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder. World Journal of Food Science and Technology, 6(4), 89-96. https://doi.org/10.11648/j.wjfst.20220604.11

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ACS Style

Raghad Mohammed Alhomaid; Asmahan Mohammed AL Samani; Reham Mohammed Algheshairy; Rehab Farouk Mohammed Ali. Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder. World J. Food Sci. Technol. 2022, 6(4), 89-96. doi: 10.11648/j.wjfst.20220604.11

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AMA Style

Raghad Mohammed Alhomaid, Asmahan Mohammed AL Samani, Reham Mohammed Algheshairy, Rehab Farouk Mohammed Ali. Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder. World J Food Sci Technol. 2022;6(4):89-96. doi: 10.11648/j.wjfst.20220604.11

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@article{10.11648/j.wjfst.20220604.11,
  author = {Raghad Mohammed Alhomaid and Asmahan Mohammed AL Samani and Reham Mohammed Algheshairy and Rehab Farouk Mohammed Ali},
  title = {Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {4},
  pages = {89-96},
  doi = {10.11648/j.wjfst.20220604.11},
  url = {https://doi.org/10.11648/j.wjfst.20220604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220604.11},
  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.},
 year = {2022}
}

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TY  - JOUR
T1  - Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder
AU  - Raghad Mohammed Alhomaid
AU  - Asmahan Mohammed AL Samani
AU  - Reham Mohammed Algheshairy
AU  - Rehab Farouk Mohammed Ali
Y1  - 2022/10/21
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220604.11
DO  - 10.11648/j.wjfst.20220604.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 89
EP  - 96
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220604.11
AB  - 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.
VL  - 6
IS  - 4
ER  -

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Author Information

Raghad Mohammed Alhomaid

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
Asmahan Mohammed AL Samani

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
Reham Mohammed Algheshairy

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
Rehab Farouk Mohammed Ali

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia

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Raghad Mohammed Alhomaid, Asmahan Mohammed AL Samani, Reham Mohammed Algheshairy, Rehab Farouk Mohammed Ali. (2022). Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder. World Journal of Food Science and Technology, 6(4), 89-96. https://doi.org/10.11648/j.wjfst.20220604.11

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ACS Style

Raghad Mohammed Alhomaid; Asmahan Mohammed AL Samani; Reham Mohammed Algheshairy; Rehab Farouk Mohammed Ali. Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder. World J. Food Sci. Technol. 2022, 6(4), 89-96. doi: 10.11648/j.wjfst.20220604.11

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AMA Style

Raghad Mohammed Alhomaid, Asmahan Mohammed AL Samani, Reham Mohammed Algheshairy, Rehab Farouk Mohammed Ali. Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder. World J Food Sci Technol. 2022;6(4):89-96. doi: 10.11648/j.wjfst.20220604.11

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@article{10.11648/j.wjfst.20220604.11,
  author = {Raghad Mohammed Alhomaid and Asmahan Mohammed AL Samani and Reham Mohammed Algheshairy and Rehab Farouk Mohammed Ali},
  title = {Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {4},
  pages = {89-96},
  doi = {10.11648/j.wjfst.20220604.11},
  url = {https://doi.org/10.11648/j.wjfst.20220604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220604.11},
  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.},
 year = {2022}
}

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TY  - JOUR
T1  - Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder
AU  - Raghad Mohammed Alhomaid
AU  - Asmahan Mohammed AL Samani
AU  - Reham Mohammed Algheshairy
AU  - Rehab Farouk Mohammed Ali
Y1  - 2022/10/21
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220604.11
DO  - 10.11648/j.wjfst.20220604.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 89
EP  - 96
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220604.11
AB  - 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.
VL  - 6
IS  - 4
ER  -

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