World Journal of Food Science and Technology

Volume 6, Issue 4, December 2022

  • Physico-Chemical, Sensory and Nutritional Evaluation of Date Bars Fortified with Different Levels of Germinated Flaxseed Powder

    Raghad Mohammed Alhomaid, Asmahan Mohammed AL Samani, Reham Mohammed Algheshairy, Rehab Farouk Mohammed Ali

    Issue: Volume 6, Issue 4, December 2022
    Pages: 89-96
    Received: 12 September 2022
    Accepted: 28 September 2022
    Published: 21 October 2022
    DOI: 10.11648/j.wjfst.20220604.11
    Abstract: The objective of the current investigation was to determine the impact of germinated flaxseed powder (GFP) addition into date paste on nutritional, and sensorial parameters of produced date bars. Date paste was partially replaced with 0, 4, 8, 12 and 16% of GFP. The obtained mixture was formulated to small date bars. Chemical composition, minerals,... Show More