استخدام بعض المضافات الطبيعية في إنتاج ألواح التمر مرتفعة الطاقة و القيمة الغذائية

Abstract EN

This study aimed to prepare a nutritional, healthy and high-energy date bar.

The research included preparation of five samples of nutritional date bars with different natural additives such as nuts, dried fruits, lemon, mint, rosemary, oats, cocoa, coconut oil, sesame, coconut and peanuts using Deglet Nour dates variety.

Samples were evaluated in terms of approximate components, microbial quality, energy content, and sensory evaluation.

The most important results of this study indicated an increase in the nutritional value, especially in the proportions of protein (6.31%) and fats (2.96%) in the prepared samples, and carbohydrates in the sample to which dried fruits were added (74.39%), which was reflected in the increase in the energy content obtained from protein, fats and carbohydrates, the highest value was (25.64%, 26.64% and 297.54%), respectively.

The results obtained also confirmed a significant increase in the percentage of fibre (17.1%) in the sample containing sesame and coconut.

The outcome of the microbial analysis proved that most of the samples were free of bacteria, yeast and moulds.

Sensory evaluation results confirmed the residents' preference for date energy bars in terms of colour, taste, flavour and general acceptability.

The study advocated taking advantage of the surplus of dates in manufacturing industries, such as the production of date energy bars.

It also recommended the introduction of date energy bars in the diet of school students, military and police personnel and pregnant and lactating women as a healthy and nutritious alternative.