Alfheeaid Hani A, Barakat Hassan, Althwab Sami A, Musa Khalid Hamid, Malkova Dalia
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia.
School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, UK.
Foods. 2023 Jul 21;12(14):2777. doi: 10.3390/foods12142777.
With the increasing global nutritional bar market, developing and formulating innovative high-energy and protein bars to compensate for nutrients using date fruits is beneficial for health-conscious individuals. The current research was undertaken to study the composition and physicochemical characteristics of innovative high-energy and high-protein bars using two combinations of Sukkari dates or fruit mixtures as a base. Fifty percent of either Sukkari date paste or dried fruit mixture (25% raisin, 12.5% fig, and 12.5% apricot) combined with other different ingredients was used to produce a date-based bar (DBB) or fruit-based bar (FBB). Proximate composition, sugar content, amino and fatty acid profiles, minerals and vitamins, phytochemicals, antioxidant activity, and visual color parameters of the DBB and the FBB were determined and statistically compared. Proximate analysis revealed higher moisture and fat content in the FBB than the DBB, while ash and crude fiber were higher in the DBB than the FBB. The protein content in the DBB and the FBB was not statistically different. Both prepared bars exuded around 376-378 kcal 100 g fresh weight. Sugar profile analysis of the DBB and the FBB showed dependable changes based on date or fruit content. Fructose, glucose, and maltose contents were higher in the FBB than in the DBB, while sucrose content was higher in the DBB than in the FBB. The DBB showed significantly higher content in Ca, Cu, Fe, Zn, Mn, and Se and significantly lower content in Mg, K, and Na than the FBB, with no variation in phosphorus content. The DBB and the FBB contained both essential (EAA) and non-essential (NEAA) amino acids. The DBB scored higher Lysine, Methionine, Histidine, Threonine, Phenylalanine, Isoleucine, and Cystine contents than the FBB, while the FBB scored only higher Leucine and Valine contents than the DBB. Seventeen saturated fatty acids were identified in the DBB and the FBB, with Palmitic acid (C16:0) as the predominant fatty acid. Oleic acid (C18:1n9c) was predominant among seven determined monounsaturated fatty acids. Linoleic fatty acid (C18:2n6c) was predominant among eight identified polyunsaturated fatty acids. In addition, α-Linolenic (C18:3n3) was detected in a considerable amount. However, in both the DBB and the FBB, the content and distribution of fatty acids were not remarkably changed. Regarding phytochemicals and bioactive compounds, the FBB was significantly higher in total phenolic content (TPC), total flavonoids (TF), and total flavonols (TFL) contents and scavenging activity against DPPH and ABTS free radicals than the DBB. The DBB and the FBB showed positive a* values, indicating a reddish color. The b* values were 27.81 and 28.54 for the DBB and the FBB, respectively. The DBB is affected by the lower L* value and higher browning index (BI) to make its color brownish. Sensory evaluation data showed that panelists significantly preferred the DBB over the FBB. In conclusion, processing and comparing these bars indicated that using Sukkari dates is a nutrient-dense, convenient, economical, and better sugar alternative that helps combat the calorie content. Thus, scaling up the use of dates instead of fruits in producing high-energy and protein bars commercially is highly recommended.
随着全球营养棒市场的不断增长，开发和配制创新型高能量高蛋白棒，利用椰枣来补充营养，对注重健康的人群有益。当前的研究旨在以两种苏卡里椰枣组合或水果混合物为基础，研究创新型高能量高蛋白棒的成分和理化特性。使用50%的苏卡里椰枣泥或干果混合物（25%葡萄干、12.5%无花果和12.5%杏）与其他不同成分混合，制作基于椰枣的棒（DBB）或基于水果的棒（FBB）。测定并统计比较了DBB和FBB的近似成分、糖含量、氨基酸和脂肪酸谱、矿物质和维生素、植物化学物质、抗氧化活性以及视觉颜色参数。近似分析表明，FBB中的水分和脂肪含量高于DBB，而DBB中的灰分和粗纤维含量高于FBB。DBB和FBB中的蛋白质含量在统计学上没有差异。两种制备的棒每100克鲜重的能量约为376 - 378千卡。DBB和FBB的糖谱分析显示，根据椰枣或水果含量会有可靠的变化。FBB中的果糖、葡萄糖和麦芽糖含量高于DBB，而DBB中的蔗糖含量高于FBB。DBB中的钙、铜、铁、锌、锰和硒含量显著高于FBB，而镁、钾和钠含量显著低于FBB，磷含量没有差异。DBB和FBB都含有必需氨基酸（EAA）和非必需氨基酸（NEAA）。DBB中的赖氨酸、蛋氨酸、组氨酸、苏氨酸、苯丙氨酸、异亮氨酸和胱氨酸含量高于FBB，而FBB仅亮氨酸和缬氨酸含量高于DBB。在DBB和FBB中鉴定出17种饱和脂肪酸，以棕榈酸（C16:0）为主导脂肪酸。在七种测定的单不饱和脂肪酸中，油酸（C18:1n9c）占主导。在八种鉴定出的多不饱和脂肪酸中，亚油酸（C18:2n6c）占主导。此外，还检测到相当数量的α - 亚麻酸（C18:3n3）。然而，在DBB和FBB中，脂肪酸的含量和分布没有明显变化。关于植物化学物质和生物活性化合物，FBB的总酚含量（TPC）、总黄酮（TF）和总黄酮醇（TFL）含量以及对DPPH和ABTS自由基的清除活性均显著高于DBB。DBB和FBB的a值为正，表明呈红色。DBB和FBB的b值分别为27.81和28.54。DBB受较低的L*值和较高的褐变指数（BI）影响，使其颜色呈褐色。感官评价数据表明，评审员明显更喜欢DBB而不是FBB。总之，对这些棒的加工和比较表明，使用苏卡里椰枣是一种营养丰富、方便、经济且更好的糖替代品，有助于应对热量含量。因此，强烈建议在商业生产高能量高蛋白棒时扩大使用椰枣而非水果。
