Development, characterization, and flavor profile of nutrient dense date bars

Date bars were developed by blending dates with cereals and legumes. Addition of roasted corn and roasted gram flours enhanced the physical, chemical, and sensory properties of date bars. Water activity (Aw) in date bars increased significantly (p 0.05) by addition of roasted corn flour, but decreased significantly (p 0.05) for all the treatments during storage. Firmness decreased significantly (p 0.05) with incorporation of roasted corn flour, but increased significantly (p 0.05) during storage for all the treatments. The flavor volatiles of date bars were extracted with Flavenger apparatus, quantified, and analyzed by Gas chromatography-flame ionization detection equipped with a flame ionization detector. Among the 32 compounds separated out, 12 volatile compounds were identified as 3 alcohols, 5 aldehydes, and 4 terpenoids. The addition of roasted corn flour resulted in higher sensory score during storage of 90 days as compared to other date bars. Practical applications Many people work outside their homes and are becoming more dependent on snacks for the supply of part of their daily nutritional requirements. Most often, snack foods do not provide adequate nutrients needed by the body. In recent years, increased interest in nutrition and disease prevention has engorged consumer's demand for functional foods. To supply nutritious food alternatives of junks to consumer, the nutrient dense product would be a good option. To achieve the nutrient dense status of these products dates, legumes and cereals are good options in this regard as these are abundantly produced but are underutilized. So, keeping this view nutrient dense date bars with the incorporation of roasted gram and corn flour were developed and these bars are valuable option for the food manufacturer with good flavor and prolong shelf life.