Date bars fortified with almonds, sesame seeds, oat flakes and skim mik powder
- 208 Downloads
Fortified date bars were prepared from some of the commonly grown date cultivars in the United Arab Emirates. The average ash, fat and protein contents in the control date bar sample were 1.78, 6.09 and 7.83%, respectively. The ash and protein contents increased, but the fat content decreased slightly with the inclusion of skim milk powder in the remaining date bar formulations. All the date bar samples were found to be free from Enterobacteriaceae and coliforms. Date fruit, which usually supplies only calories, can thus be turned into a product having significant amounts of other valuable nutrients.
Unable to display preview. Download preview PDF.
- 2.Thomson RC (1949) A dictionary of Assyrian botany. London (UK): The British Academy.Google Scholar
- 3.Al-Hooti S, Sidhu JS (1995) Date fruit study research project (FT001). Kuwait Institute for Scientific Research, Report No. 4662, Kuwait.Google Scholar
- 4.Khalil JK (1986) Supplemented date products. In: Sawaya WN (ed), Dates of Saudi Arabia pp. 143-165. Riyadh (Kingdom of Saudi Arabia): Ministry of Agriculture and Water.Google Scholar
- 5.Khatchadourian HA, Sawaya WN, Safi WJ, Al-Shalhat AF (1986) Date products. In: Sawaya WN (ed), Dates of Saudi Arabia, pp. 95-142. Riyadh (Kingdom of Saudi Arabia): Ministry of Agriculture and Water.Google Scholar
- 7.Hussein F (1970) Fruit growth and composition of two dry date cultivars grown in Asswan. Tropical Agriculture (Trinidad) 47(2): 157-162.Google Scholar
- 8.AOAC (1985) Official Methods of Analysis, 14th edn. Washington, DC: Association of Official Analytical Chemists.Google Scholar
- 9.Aziz A, Abu-Dagga F (1991) Technical communication: A single cell protein as standard reference material for determination of amino acids, fatty acids, and elements in foods. J Assoc Off Anal Chem 74(1): 104- 106.Google Scholar
- 10.Anon (1992) Food composition tables for the Near East. Publication No. 26, pp. 64-72. Rome (Italy): FAO/UNO.Google Scholar
- 11.ICMSF, International Commission on Microbiological Specifications of Foods (1978) Microorganisms in foods, I: Their significance and methods of enumeration. Toronto (Canada): University of Toronto Press.Google Scholar
- 12.Larmond E (1994) Is sensory evaluation a science? Cereal Foods World 39(11/12): 804-806.Google Scholar
- 13.Meiselman HL (1978) Scales for measuring food preferences. In: Petersen MS, Johnson AH (eds), Encyclopedia of food science, pp. 675-678. Westport, CT: AVI.Google Scholar