DEVELOPMENT OF HIGH‐PROTEIN DATE BARS AND THEIR STABILITY AT DIFFERENT STORAGE TEMPERATURES

Abstract

Dates are among the major food staples in the oil‐rich but food‐poor region of the Persian Gulf. Dry dates are a typical “empty calorie” food, containing over 80% carbohydrates, but only about 3% protein. By adding yeast protein producedfrom petroleum, and other inexpensive nutrient supplements to surplus low cost dates and date wastes, date bars were produced having a high acceptability, protein and fat levels of 10%, and two‐to‐threefold increase in protein bioavailability, and several of the B‐vitamins and minerals. Retention of sensory quality, and nutrient quantity and/or bioavailability was affected by time‐temperature of storage with only minimal effect when stored at or below 5d̀C for 6 months. Copyright © 1977, Wiley Blackwell. All rights reserved