ArticleFoods (Basel, Switzerland)2023
Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 25 citations in OpenAlex.
- 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
- Characterization of Plant-Based Nutritional Bar Formulated with Chickpea andFoods (Basel, Switzerland) · 2025Article
- Elucidating the Nutritional Profile and Biochemical Characterization of High-Energy Nutritional Bar Formulated with Sukkari Date Paste and Mixed Nuts.Foods (Basel, Switzerland) · 2025Article
- Passion Fruit Seeds as a Functional Ingredient in Snack Bars: A Nutritional and Sustainable Approach.Foods (Basel, Switzerland) · 2025Article
- From traditional fruit to modern functional food: chemical constituents, bioactive compounds, and therapeutic applications of Sukkari date palm (Frontiers in nutrition · 2025Review
- Postprandial Antioxidative Response to Ingestion of Formulated Date- and Fruit-Based Nutritional Bars by Healthy Individuals.Nutrients · 2024Article
- Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?Foods (Basel, Switzerland) · 2023Review
- Date Fruits and Their Products for Almond Beverage Fortification: Assessment of Beverages and Resulting Residues.Food technology and biotechnologyArticle
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 3 countries.
Funding
Abstract
With the increasing global nutritional bar market, developing and formulating innovative high-energy and protein bars to compensate for nutrients using date fruits is beneficial for health-conscious individuals. The current research was undertaken to study the composition and physicochemical characteristics of innovative high-energy and high-protein bars using two combinations of Sukkari dates or fruit mixtures as a base. Fifty percent of either Sukkari date paste or dried fruit mixture (25% raisin, 12.5% fig, and 12.5% apricot) combined with other different ingredients was used to produce a date-based bar (DBB) or fruit-based bar (FBB). Proximate composition, sugar content, amino and fatty acid profiles, minerals and vitamins, phytochemicals, antioxidant activity, and visual color parameters of the DBB and the FBB were determined and statistically compared. Proximate analysis revealed higher moisture and fat content in the FBB than the DBB, while ash and crude fiber were higher in the DBB than the FBB. The protein content in the DBB and the FBB was not statistically different. Both prepared bars exuded around 376-378 kcal 100 g
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.