Development of Novel Confectionary Bars by Utilizing Date “Tagyat Variety”

摘要

In present study, we aimed at producing novel date-based bars (DBs) by using “Tagyat variety”. The materials used were date “Tagyat”, Dried mill, peeled white sesame seeds, peeled peanut, grated coconut, cacao powder and corn starch. The raw materials and produced DBs were chemically analyzed. The energy values for DBs were calculated. Minerals and amino acids were determined for all produced DBs. The DBs were organoleptically evaluated. Tagyat date had the higher moisture, total, reducing and non-reducing sugars contents (22.23%, 66.81%, 53.55% and 12.60%, respectively). Dried milk, peanut and peeled white sesame had the higher crude protein content being 31.94%, 28.59% and 23.99%, respectively. Peeled white sesame seeds, peeled peanuts and grated coconuts had the highest amount of crude fat being 54.35%, 52.21% and 49.93%, respectively. Dried milk and cacao powder had higher total ash content which contained 5.25% and 5.23%, respectively. The moisture content of BDs was in range of 16.16% to 17.49%. The crude protein content of the six BDs varied from 9.16% to 12.35%. Crude fat of BDs ranged from 10.13% to 11.75%. Ash content of BDs ranged from 2.39% to 2.78%. The reducing and non-reducing sugar content of BDs varied from 46.32% to 48.07% and 41.14% to 43.08%. The energy values of BDs ranged from 372.28 to 382.87 K cal·100 g-1. Novel DBs contain appreciable amounts of K (ranged from 621.94 to 719.85 mg·100 g-1), P (ranged from 92.53 to 113.83 mg·100 g-1), Ca (ranged from 59.77 to 69.48 mg·100 g-1), Mg (ranged from 37.69 to 43.81 mg·100 g-1), Na (ranged from 28.41 to 35.48 mg·100 g-1), Fe (ranged from 3.29 to 5.14 mg·100 g-1) , Zn (ranged from 3.10 to 3.60 mg·100 g-1), Cu (ranged from 1.21 to 1.40 mg·100 g-1) and Mn (ranged from 0.95 to 1.10 mg·100 g-1). The SDB and SDKB DBs had the highest amounts of EAA, Ratios of E:N, E:T, E:P and EAAI (%), which contained 46.654 and 44.853 g/16 g N, 0.983% and 0.890%, 0.496% and 0.471%, 0.467% and 0.449% and 86.86% and 83.51%, respectively. The amino acid methionine was the most deficient amino acid in all formulated DBs. The SDKB was the highest sensory characteristics, and it was followed by SDB to be 90.77% and 88.98%, respectively for instance.