Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology
This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey pr...
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| Format: | Article |
| Language: | English |
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Wiley
2012-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/2012/518702 |
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| author | Muhammad Nadeem Salim-ur-Rehman Faqir Muhammad Anjum Mian Anjum Murtaza Ghulam Mueen-ud-Din |
| author_facet | Muhammad Nadeem Salim-ur-Rehman Faqir Muhammad Anjum Mian Anjum Murtaza Ghulam Mueen-ud-Din |
| author_sort | Muhammad Nadeem |
| collection | DOAJ |
| description | This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen date bar treatments were produced using a central composite design (CCD) with 2 variables and 3 levels for each variable. Date bars were then analyzed for nutritional profile. Proximate composition revealed that addition of whey protein concentrate and vetch protein isolates improved the nutritional profile of date bars. Protein level, texture, and taste were considerably improved by incorporating 6.05% whey protein concentrate and 4.35% vetch protein isolates in date bar without affecting any sensory characteristics during storage. Response surface methodology was observed as an economical and effective tool to optimize the ingredient level and to discriminate the interactive effects of independent variables. |
| format | Article |
| id | doaj-art-3d7065cbf7984c8d83f7a283b5d0fce5 |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2012-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-3d7065cbf7984c8d83f7a283b5d0fce52025-02-03T07:23:33ZengWileyThe Scientific World Journal1537-744X2012-01-01201210.1100/2012/518702518702Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface MethodologyMuhammad Nadeem0Salim-ur-Rehman1Faqir Muhammad Anjum2Mian Anjum Murtaza3Ghulam Mueen-ud-Din4Institute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanThis project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen date bar treatments were produced using a central composite design (CCD) with 2 variables and 3 levels for each variable. Date bars were then analyzed for nutritional profile. Proximate composition revealed that addition of whey protein concentrate and vetch protein isolates improved the nutritional profile of date bars. Protein level, texture, and taste were considerably improved by incorporating 6.05% whey protein concentrate and 4.35% vetch protein isolates in date bar without affecting any sensory characteristics during storage. Response surface methodology was observed as an economical and effective tool to optimize the ingredient level and to discriminate the interactive effects of independent variables.http://dx.doi.org/10.1100/2012/518702 |
| spellingShingle | Muhammad Nadeem Salim-ur-Rehman Faqir Muhammad Anjum Mian Anjum Murtaza Ghulam Mueen-ud-Din Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology The Scientific World Journal |
| title | Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology |
| title_full | Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology |
| title_fullStr | Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology |
| title_full_unstemmed | Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology |
| title_short | Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology |
| title_sort | development characterization and optimization of protein level in date bars using response surface methodology |
| url | http://dx.doi.org/10.1100/2012/518702 |
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