“DEVELOPMENT, PHYSICO-CHEMICAL AND SENSORY

EVALUATION OF PROTEIN ENRICHED DATE BARS”

Presented to
Dr. Ayesha Noreen Akram

BSc. (Hons.) Food Science and Technology

8th Semester, Self-Support
FST-408 (Research Project and Scientific Writing)

Presented by (Group 01)

Bakhtawar Shafique #03
Hafsa Imran #05
Muneeba Naseer Ch. #16 (GL)
Fassiha Azhar #22
Laraib Shahzadi #26
Hiba Saeed #35
Muhammad Usama Hassan #39
Sunmbal Aziz #49
 Introduction

Conclusion
Objectives

Synopsis

Methodology
Review of
Literature
Technical
Route
3
 INTRODUCTION
Protein undernutrition
• Protein undernutrition brings about
• stunting,
• anemia,
• lack of physical strength,
• edema,
• vascular dysfunction,
• and decreased immunity in children
(M Estevez and B Escobar et al., 2000)

Requirement of Protein
• To enhance body development requirements
• To improve health, cognition and physical performance and psychological factors
(M.izzo and K.Niness et al., 2001)
4
 INTRODUCTION…
Fruit bars

• Nutritious fruit bars are prepared using date paste, cereal grains like, wheat, rice, flakes of

corn, oat and barley, roasted grams, peanuts, almonds, pistachio nut, coconut powder and

skim milk powder

(W.Al-shahib et al., 2003)

Protein-Enriched Date Bars

• Contains all the essential nutrients

• Assist to cope up with the nutritional deficiencies in almost all age groups

• Rich source of proteins and dietry fibers

(A.Puri and R. sahai et al .,2000)
5
 INTRODUCTION…
Objectives
• To develop a product with more nutrition and shelf life
• To meet the consumer requirement for convenient and natural product
• To develop a product that conforms to emerging trends of nutraceutical and functional
foods

• To evaluate the physiochemical properties to assess the suitability of protein

supplementation

• To evaluate the sensorial characteristics of protein enriched date bar

6
 REVIEW OF LITERATURE
Protein Deficiency
• An experiment to identify the deficiency of Protein among the school going children was
studied
(Bonjour, 2005)

• A justification for further satisfactory utilization of proteins that are high in quality from
animal source and prevention of protein deficiency in School going children were
provided by the ingestion of protein
(Henley et al., 2010)

7
 REVIEW OF LITERATURE…
Fortification of Animal Protein in Date Bars
• Eight treatments of date bars fortified with alternative ratio of whey protein concentrate
were developed along with placebo and synthetic protein fortified date bars to mitigate
protein deficiency
(Shaheen et al., 2013)

• Four treatments of date bars were formulated by the incorporation of spinach powder and
fortified with skim milk isolate as animal source and organoleptic characterization were
analyzed
(Munir et al., 2012)
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 REVIEW OF LITERATURE…
Fortification of Plant Protein in Date Bars
• Date bars are the nutritious products which was manufactured with soy protein isolate and
the other ingredients such as vetch protein isolate and legumes

(Ibrahim et al., 2021)

• High-protein content date bars were prepared with the fortification of protein from plants
sources and functional effects were elaborated
(Zahra et al., 2020)

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 TECHNICAL ROUTE
Analyzing the development, physico-chemical and sensory characteristics of different protein level in
date bars

Experiment 1: Formulation of date bars by incorporation of dairy protein and natural sources
of protein

Optimize the protein level of date bars using response surface methodology
(RSM)

Experiment 2: Analysis of physico-chemical properties of date bars during storage

Experiment 3: Evaluate the sensory characteristics of protein enriched date bars

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METHODOLOGY FOR EXPERIMENT NO. 1
Collection of Raw Materials
Dates
Composite flour (Gram + Roasted Corn)
Peanuts
Almonds
Whey protein Concentrate
Vetch protein Isolate
Salt
Cardamom
Butylated hydroxytoluene (BHT) + Potassium
Sorbate

Table 1. Date Bars Formulation 11

METHODOLOGY FOR EXPERIMENT NO. 1
Pretreatment of raw material

Washing the dates

Pitting of dates

3 minutes Steaming of dates

Mincing
machine Mincing of dates Whey Protein
Concentrate
Mixing of all ingredients Apply RSM
Vetch Protein
Uniform sheeting Isolate

RS Box
Cutting Behnken design
Aluminum
foil Packaging 12
METHODOLOGY FOR EXPERIMENT NO. 2
Physico-chemical Analysis

Yeast and
Texture Proximate Total plate
Mold (Y&M)
Analysis Analysis count (TPC)
Count
Firmness
Method no.
Method no. 42-50
42-11
Fracturability of AACC (1999)

Moisture Ash Crude protein Crude fat Crude fiber

% % % % %

• AOAC
• Kjedhal’s • Soxhlet
method, • AOAC • AOAC
method given method
2016 method, method,
by AOAC for
• Hot air 2016 2016
2016 extraction
oven
 PHYSICO-CHEMICAL ANALYSIS
Treatments Moisture % Ash Crude protein Crude fat % Crude fiber NFE
% % %

T0

T1

T2

T3
T4

T5
T6

T7

T14

Table 2. Proximate Analysis of Date Bars

 METHODOLOGY FOR EXPERIMENT NO. 3
• Date bars will be evaluated for their sensory characteristics such as color, flavor, taste,
mouth feel and overall acceptability .
• Date bars will evaluated at room temperature in sensory evaluation laboratory
• Penal of judges/people will perform sensory testing
• Evaluation will be done in normal light by 9 point hedonic scale
• 14 samples of date bars will be prepared to analysis 14 different characteristics of date
bars
• 9 point hedonic scale will be used because it will meet up all the tests and measures which
we want to find about date bars acceptance in market
(Munir et al.,2016)

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 SENSORY EVALUATION OF DATE BARS
Score Odor Colo Flavo Hardne Firmne Mouth Wetnes Cohesivene Spri Tast Fractu Appearan Overall
r r ss ss feel s ss ngin e rability ce acceptabi
ess lity
Like
extremely
Like very
much
Like
moderately
Like
slightly
Niether like
nor dislike
Dislike
slightly
Dislike
moderately
Dislike
very much
Dislike 16
extremely
 CONCLUSION
• Study will focus on the development and evaluation of protein enriched date bars

• Manufacture using animal and plant sources of protein

• Date bars can be used as supplement for protein deficiency

• Meet the nutritional requirements of school going children

• Innovative value-added food product

• Pocket friendly

• Ready to eat and provides instant energy

 LITERATURE CITED
• Munir, M., Nadeem, M., Qureshi, T. M., Jabbar, S., Atif, F. A., & Zeng, X. (2016). Effect of protein addition on
the physicochemical and sensory properties of fruit bars. Journal of Food Processing and Preservation, 40(3),
559-566

• Munir, M., Nadeem, M., Qureshi, T. M., Qayyum, A., Suhaib, M., Zeb, F., ... & Ashokkumar, M. (2018).
Addition of oat enhanced the physico-chemical, nutritional and sensory qualities of date fruit based snack
bars. Journal of Food and Nutrition Research, 6(4), 271-276.

• M. Estevez, B. Escobar, and V. Ugarte, “Use of mesquite cotyledon (Prosopis chilensis) in manufacturing of
cereal bars,” Archivos Latinoamericanos de Nutricion´ , vol. 50, pp. 148–151, 2000

• M. Izzo and K. Niness, “Formulating nutrition bars with inulin and oligofructose,” Cereal Foods World, vol. 46,
no. 3, pp. 102–106, 2001

• Clark, N. (2006) Energy Bars-Costly but Convenient. Palaestra, 22, 44. [Citation Time(s):1]
• Puri, R. Sahai, and L. Kiran, “The anti-cancer activity of polysaccharide prepared from Libyan dates,” Journal
of Ethnopharmacology, vol. 71, pp. 89–92, 2000.
• P. K. Vayalil, “Antioxidant and antimutagenic properties of aqueous extract of date fruit (Phoenix dactylifera L.
Arecaceae),” Journal of Agricultural and Food Chemistry, vol. 50, no. 3, pp. 610–617, 2002. [8] K. K. Adom
and R. H. Liu, “Antioxidant activity of grains,” Journal of Agricultural and Food Chemistry, vol. 50, no. 21, pp.
6182–6187, 2002.
• W. Al-Shahib and R. J. Marshall, “The fruit of the date palm: its possible use as the best food for the future?”
International Journal of Food Sciences and Nutrition, vol. 54, no. 4, pp. 247– 259, 2003.
• Bonjour, J. P. (2005). Dietary protein: an essential nutrient for bone health. Journal of the American College of
Nutrition, 24(sup6), 526S-536S.
• Henley, E. C., Taylor, J. R. N., & Obukosia, S. D. (2010). The importance of dietary protein in human
health: Combating protein deficiency in sub-Saharan Africa through transgenic biofortified
sorghum. Advances in food and nutrition research, 60, 21-52.
 LITERATURE CITED
• Shaheen, B., Nadeem, M., Kauser, T., Mueen-ud-Din, G., & Mahmood, S. (2013). Preparation and
nutritional evaluation of date based fiber enriched fruit bars. Pakistan Journal of Nutrition, 12(12), 1061-
1065.
• Ibrahim, S. A., Ayad, A. A., Williams, L. L., Ayivi, R. D., Gyawali, R., Krastanov, A., & Aljaloud, S. O.
(2021). Date fruit: A review of the chemical and nutritional compounds, functional effects and food
application in nutrition bars for athletes. International Journal of Food Science & Technology, 56(4), 1503-
1513.
• Zahra, S. M., Hussain, S., Mahmood, S., Kausar, T., Din, G. M. U., Tufail, T., ... & Shahid, M. Z. (2020)
Shelf stable iron fortified fruit bar's development, proximate estimation and organoleptic characterization.
• Nadeem, M., Anjum, F.M., Murtaza, A., Mueen-ud-Din, G., “Development characterization, and
optimization of protein level in date bars using response surface methodology”, The Scientific World J, 1.1-
10. 2012.
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