ArticleFoods (Basel, Switzerland)2021
Application of Date (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
17 citing papers in PubMed.
- Enhancing Antioxidant and Storage Stability of Upcycled Fruit Bars Through NADES-Based Lavender Extract Addition.Molecules (Basel, Switzerland) · 2026Article
- Valorization of Date Palm (Molecules (Basel, Switzerland) · 2026Review
- Formulation and Characterization of Nutrient-Dense Medjool Date Bars: Integration of Proteins, Bioactives, and Processing Stability for Functional Snack Innovation.Foods (Basel, Switzerland) · 2026Article
- Fruit- and Vegetable-Based Food Bars for Children with Stunting: a Narrative Review of Formulation and Nutritional Adequacy.Current nutrition reports · 2026Review
- Development, nutritional profiling, physicochemical properties, computational protein-polyphenol interactions, and sensory properties of high-energy Medjool date bars.Frontiers in nutrition · 2026Article
- Passion Fruit Seeds as a Functional Ingredient in Snack Bars: A Nutritional and Sustainable Approach.Foods (Basel, Switzerland) · 2025Article
- Physico-Chemical Characteristics, Antioxidant Activities, and ACE Inhibitory Potential of Pakistani Dahi Supplemented With Date Fruit Paste.Food science & nutrition · 2025Article
- Novel high protein-energy balls formulated with date paste enriched with Samh seeds powder and/or different milk protein origins: effect on protein digestibilityFrontiers in nutrition · 2025Article
- The Possibility of Using Oil Pomace as a Substitute for Walnuts (Foods (Basel, Switzerland) · 2024Article
- Valorizing Astringent 'Rojo Brillante' Persimmon Through the Development of Persimmon-Based Bars.Foods (Basel, Switzerland) · 2024Article
- Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022.Nutrients · 2024Article
- Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?Foods (Basel, Switzerland) · 2023Review
- Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation.Foods (Basel, Switzerland) · 2023Article
- Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars.Foods (Basel, Switzerland) · 2023Article
- Investigating the Potential Use of Date Kernel Ash (DKA) as a Partial Cement Replacement in Concrete.Materials (Basel, Switzerland) · 2022Article
- Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste. The technological, textural, microbiological and sensory qualities of the obtained food products were evaluated during storage for 12 days after their production. Date palm fruit in the form of date paste was used as an ingredient in the composition of the new snack bars that also included nuts and dried fruits. Five formulations were prepared: a control bar, snack bar with 40% date paste, snack bar with 50% date paste, snack bar with 60% date paste, and snack bar with 70% dates paste. The resulting date paste's textural characteristics supported the bonding potential of the food system and gave a sweet taste to the final product. The formulations containing 50% date paste presented the highest overall acceptability and were the formulation with the best sensory characteristics. Thus, the addition of date paste in snack bars would be a good option to develop a functional product that contributes to rational nutrition principles. The obtained values in the current study confirmed the technological and functional potential of date fruit as a product that can find adequate application in the composition of foods with functional properties.
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Registered trials
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