Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil (Lens culinaris Medik.)

Figures & data

Table 1. Chemical composition of date paste and fried whole green lentils powder (FGLP).

Components (g/100 g dry weight basis)	Date paste	FGLP
Moisture	19.73^a ± 1.25	4.16^b ± 1.02
Fat	0.35^b ± 0.04	4.33^a ± 0.13
Ash	2.70^b ± 0.02	6.77^a ± 0.25
Protein	2.25^b ± 0.85	28.77^a ± 1.35
Dietary fibres	10.10^b ± 0.74	22.34^a ± 0.97
Carbohydrate	84.10^a ± 3.56	37.79^b ± 2.38
Energy (kcal/100 g)	370.55^a ± 3.51	305.21^b ± 3.87

Data are expressed as the mean ± standard deviation (n = 5).

Means in the same row followed by the same letter ^(a,b) are not significantly different.

Table 2. Proximate composition (g/100 g dry weight basis) and energy content (kcal/100 g) of supplemented DSB samples.

Components (g/100 g dry weight basis)	DSB (KDP: FGLP %)
	100:0	97.5:2.5	95:5	92.5:7.5	90:10	87.5:12.5
Moisture	19.73^e ± 1.25	18.10^de ± 1.52	17.45^d ± 1.27	16.55^c ± 1.28	15.02^ab ± 1.58	13.29^a ± 1.28
Fat	0.35^a ± 0.04	0.59^b ± 0.04	0.64^c ± 0.05	0.68^cd ± 0.07	0.73^d ± 0.05	0.77^e ± 0.05
Ash	2.70^a ± 0.02	2.96^b ± 0.09	3.00^b ± 0.02	3.06^c ± 0.05	3.11^d ± 0.07	3.14^d ± 0.58
Protein	2.25^a ± 0.85	3.03^b± 0.82	3.61^c ± 0.06	4.20^d ± 0.57	4.78^e ± 0.87	5.36^f ± 0.89
Dietary fibres	10.10^a ± 0.74	10.59^b ± 1.04	10.88^bc ± 1.23	11.16^c ± 1.07	11.45^d ± 1.25	11.74^e ± 0.58
Carbohydrate	84.10^a ± 3.56	83.41^a ± 3.85	82.53^a ± 2.57	81.64^b ± 3.59	80.75^b ± 2.25	79.86^c ± 2.58
Energy (kcal/100 g)	370.55^a ± 3.55	370.10^a ± 2.63	369.46^a ± 2.76	368.81^b ± 3.96	368.17^b ± 3.74	367.52^c ± 2.58

Data are expressed as the mean ± standard deviation (n = 5).

Means in the same row followed by the same letter ^(a–f) are not significantly different.

Table 3. Amino acid contents of control and supplemented date bars (g/100 g protein).

Amino acid	DSB (KDP: FGLP %)
	100:0	97.5:2.5	95:5	92.5:7.5	90:10	87.5:12.5	FAO/WHO pattern (1991)
Isoleucine	1.75	2.00	2.05	2.10	2.15	2.19	2.80
Leucine	6.23	6.47	6.50	6.54	6.58	6.61	6.60
Lysine	2.4	2.72	2.84	2.96	3.08	3.20	5.80
Cystine	0.63	0.83	0.83	0.83	0.83	0.83	–
Methionine	0.73	0.93	0.93	0.93	0.93	0.93	–
Total sulfur amino acids	1.36	1.76	1.76	1.76	1.76	1.76	2.50
Tyrosine	1.29	1.54	1.59	1.63	1.68	1.73	–
Phenylalanine	3.77	3.99	4.00	4.02	4.03	4.05	–
Total aromatic amino acids	5.06	5.53	5.59	5.65	5.71	5.78	6.30
Threonine	1.15	1.39	1.44	1.48	1.53	1.57	3.40
Valine	1.85	2.11	2.18	2.24	2.31	2.37	3.50
Total essential amino acid	19.8	21.98	22.36	22.73	23.12	23.48	–
Histidine	1.57	1.79	1.81	1.83	1.85	1.87	1.90
Arginine	4.06	4.35	4.43	4.52	4.60	4.69	–
Aspartic acid	31.26	30.14	29.72	29.30	28.88	28.47	–
Glutamic acid	31.41	28.93	28.76	28.59	28.41	28.23	–
Serine	2.35	2.58	2.60	2.63	2.66	2.68	–
Proline	2.91	3.16	3.20	3.25	3.30	3.35	–
Glycine	2.97	3.18	3.20	3.21	3.22	3.24	–
Alanine	3.67	3.89	3.92	3.94	3.96	3.99	–
Total non-essential amino acids	78.5	78.02	77.64	77.27	72.92	76.52	–
PER	2.22	2.31	2.32	2.33	2.34	2.35	–

Table 4. Fatty acid compositions (%) of date bars fortified with different amounts of FGLP.

Fatty acid	DSB (KDP: FGLP %)
	100:0	97.5:2.5	95:5	92.5:7.5	90:10	87.5:12.5
C 14:0 Myristic acid	6.85^a ± 0.08	6.88^a ± 0.98	6.71^b ± 0.87	6.53^c ± 1.05	6.36^d ± 1.02	6.19^e ± 0.87
C 16:0 Palmitic acid	25.55^a ± 1.54	25.52^a ± 1.25	25.29^b ± 1.74	25.06^c ± 1.87	24.83^d ± 1.87	24.59^de ± 1.65
C 16:1 Palmitoleic acid	ND	0.14^a ± 0.01	0.17^b ± 0.06	0.21^c ± 0.03	0.25^d ± 0.03	0.28^de ± 0.03
C 18:0 Stearic acid	ND	0.16^a ± 0.01	0.21^b ± 0.03	0.27^c ± 0.01	0.33^d ± 0.05	0.38^e ± 0.04
C 18:1 Oleic acid	53.82^a ± 2.35	53.98^a ± 2.74	53.94^a ± 2.98	53.90^a ± 2.65	53.87^a ± 1.98	53.83^a ± 2.54
C 18:2 Linoleic acid	13.38^a ± 1.23	13.86^b ± 1.42	14.14^c ± 1.87	14.41^d ± 1.74	14.69^de ± 1.52	14.97^e ± 1.05
C 18:3 Linolenic acid	ND	0.16^a ± 0.02	0.22^b ± 0.04	0.28^c ± 0.06	0.34^d ± 0.08	0.40^e ± 0.02
C 20:0 Arachidic acid	ND	0.11^a ± 0.01	0.12^b ± 0.02	0.13^b ± 0.04	0.14^cd ± 0.03	0.15^d ± 0.01
Saturated fatty acids	32.5^a ± 1.87	32.36^a ± 1.65	32.03^a ± 1.87	31.69^b ± 1.65	31.35^c ± 1.68	31.02^d ± 1.54
Monounsaturated fatty acids	53.82^a ± 2.98	54.02^b ± 3.01	54.02^b ± 2.61	54.01^b ± 3.07	54.01^b ± 3.06	54.01^b ± 2.58
Polyunsaturated fatty acids	13.38^a ± 1.54	13.92^b ± 1.28	14.26^c ± 1.98	14.60^d ± 1.03	14.94^e ± 1.05	15.27^f ± 1.54

ND: not detected.

Data are expressed as the mean ± standard deviation (n = 5).

Means in the same row followed by the same letter ^(a–f) are not significantly different.

Table 5. Mineral content (mg/100 g) of date bars fortified with various quantities of FGLP.

Elements	100:0	97.5:2.5	95:5	92.5:7.5	90:10	87.5:12.5
Na	5.37^a ± 0.89	5.25^b ± 0.56	5.12^c ± 0.87	4.98^d ± 0.54	4.85^e ± 0.58	4.71^f ± 0.68
Ca	62.91^a ± 3.25	62.58^b ± 2.74	62.23^c ± 3.27	61.88^d ± 2.57	61.54^e ± 2.57	61.19^f ± 2.51
K	1093.29^e ± 20.36	1085.25^d ± 15.26	1077.20^c ± 17.2	1069.14^bc ± 18.5	1061.08^b ± 16.2	1053.02^a ± 18.20
Mg	77.13^a ± 3.69	77.79^b ± 3.41	78.44^c ± 3.17	79.09^d ± 3.27	79.74^e ± 3.25	80.39^f ± 3.58
P	72.45^a ± 3.58	83.76^b ± 3.64	95.05^c ± 4.81	106.34^d ± 5.27	117.63^e ± 4.28	128.92^f ± 2.58
Mn	0.37^a ± 0.02	0.40^a ± 0.02	0.42^b ± 0.05	0.44^b ± 0.04	0.45^bc ± 0.03	0.47^c ± 0.05
Cu	0.11^a ± 0.01	0.15^b ± 0.01	0.16^b ± 0.03	0.18^b ± 0.01	0.20^c ± 0.01	0.21^c ± 0.03
Fe	0.22^a ± 0.02	0.36^b ± 0.04	0.48^c ± 0.02	0.60^d ± 0.02	0.72^e ± 0.08	0.84^f ± 0.03
Zn	0.12^a ± 0.01	0.22^b ± 0.03	0.29^c ± 0.03	0.36^d ± 0.03	0.43^e ± 0.06	0.51^f ± 0.01

Data are expressed as the mean ± standard deviation (n = 5).

Means in the same row followed by the same letter ^(a–f) are not significantly different.

Table 6. Sensory evaluation of date bars fortified with various levels of FGLP.

Parameters	DSB (KDP: FGLP %)
	100:0	97.5:2.5	95:5	92.5:7.5	90:10	87.5:12.5
Appearance	9.80^a ± 0.25	9.89^b ± 0.28	9.89^b ± 0.34	9.88^b ± 0.48	8.87^c ± 0.54	8.86^c ± 0.74
Flavor	9.80^a ± 0.47	9.88^b ± 0.41	9.86^b ± 0.27	9.84^c ± 0.54	9.82^c ± 0.68	8.80^d ± 0.26
Taste	9.80^a ± 0.36	9.86^a ± 0.36	9.81^bc ± 0.63	9.77^c ± 0.64	9.72^c ± 0.74	9.68^c ± 0.54
Color	8.30^a ± 0.45	8.05^b ± 0.91	8.00^b ± 0.92	7.90^c ± 0.28	7.90^c ± 0.57	7.87^d ± 0.37
Overall acceptability	9.30^a ± 0.27	9.30^a ± 0.26	9.20^b ± 0.46	9.20^b ± 0.72	9.00^c ± 0.36	8.70^d ± 0.98

Data are expressed as the mean ± standard deviation.

Means in the same row followed by the same letter ^(a–d) are not significantly different.