Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(4), 271-276
DOI: 10.12691/jfnr-6-4-10
Open AccessArticle

Addition of Oat Enhanced the Physico-Chemical, Nutritional and Sensory Qualities of Date Fruit Based Snack Bars

Masooma Munir1, 2, , Muhammad Nadeem1, Tahir Mahmood Qureshi1, Aqsa Qayyum2, Muhammad Suhaib3, Falak Zeb4, Ijaz -ul-Haq4, Aneela Qureshi1 and Muthupandian Ashokkumar5

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha- Pakistan

2Food Science Research Institute, National Agricultural Research Centre, Islamabad-Pakistan

3Land Resources Research Institute, National Agricultural Research Centre, Islamabad- Pakistan

4Department of Nutrition and Food Hygiene, Nanjing Medical University Jiangsu- China

5School of Chemistry, University of Melbourne, VIC 3010-Australia

Pub. Date: May 04, 2018

Cite this paper:
Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Aqsa Qayyum, Muhammad Suhaib, Falak Zeb, Ijaz -ul-Haq, Aneela Qureshi and Muthupandian Ashokkumar. Addition of Oat Enhanced the Physico-Chemical, Nutritional and Sensory Qualities of Date Fruit Based Snack Bars. Journal of Food and Nutrition Research. 2018; 6(4):271-276. doi: 10.12691/jfnr-6-4-10

Abstract

Fruit based products are major part of healthy diet ever since human life began on earth. In the present study, four treatments (T0 to T4) of date based snack bar of approximately 36±2g with high nutritional value were prepared on the basis of oats supplementation. Electronic hygropalm meter was used to determined water activity. After sensory evaluation, proximate composition, pH and free fatty acids, the mineral contents were measured by using atomic absorption spectrophotometry. The hardness increased and water activity decreased significantly (p < 0.05) among the treatments. Moisture content in all treatments was low as compared to that of date paste. Maximum fat content was found in T3 (6.9%) and the minimum in T0 (2.5%). The maximum protein content was found in T3 (~14%) than all other three treatments. Significant difference (p < 0.05) was found in mineral contents of all treatments. Total sugars ranged from 50.7% to 45.9% were recorded with significant variation among treatments. Reducing sugars were high than non-reducing sugars, while acidity and free fatty acid contents were varied non-significantly among treatments. The highest score (7.1 score) of sensory evaluation recorded for T2, followed by T1 and T3 and lowest for T0. It has been concluded that the addition of oats have positive effect on acceptability and nutritional value of bars. Because of high nutritive value these bars would be healthy for consumers and motivate the food manufacturers and farmers for cottage as well as international industry.

Keywords:
treatments water activity proximate composition nutritional value sensory evaluation

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