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

The current study aimed to determine the impact of adding fried green lentil powder (FGLP) into date paste on the nutritive and sensory aspects of date bars. Date paste was partially substituted by 0.0, 2.5, 5.0, 7.5, 10.0, and 12.5% FGLP. DSB samples enriched with 10.0 and 12.5% FGLP exhibited the highest amounts of protein (4.78 and 5.36/100 g, respectively). Total fat content was 2.2, 2.08, and 1.94 times greater in DSB samples fortified with 12.5, 10.0, and 7.5% FGLP, respectively, than in the control sample. The highest ash levels (3.06, 3.11, and 3.14/100 g, respectively) were found in DSB samples that were enriched with FGLP at 7.5, 10, and 12.5%. The crude fiber content of FGLP-fortified date samples jumped significantly, from 10.10 g/100 g for the control sample to 11.16, 11.45, and 11.74 g/100 g for date bar samples fortified with 5.0, 7.5, 10.0, and 12.5% FGLP. Compared to the control sample, the carbohydrate content of date bars significantly decreased when FGLP was added. Date bars supplemented with 12.5% FGLP covered the isoleucine, leucine, lysine, total sulfur amino acids, total aromatic amino acids, threonine, and valine needs by 78.20, 100.00, 55.10, 70.40, 91.70, 46.1, and 67.7%, respectively. The content of saturated fatty acids decreased as FGLP inclusion levels increased. The mineral concentration of Mg, P, Mn, Cu, Fe, and Zn in supplemented date bars increased significantly as the FGLP replacement amount increased. Overall acceptability was not statistically different among all date bars containing up to 7.5% FGLP.