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This is a Quantitative Study study.

October 3, 2025Italian Journal of Food ScienceOpen Access

Development, physicochemical quality analysis, and nutritional evaluation of mango and date fruit bars, enriched with quinoa

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Authors

FAFutrus AbidUniversity of Okara MBMuhammad BilalQuaid-i-Azam University FBFozia BakhtawarUniversity of the Punjab

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Implication

This study evaluates the physicochemical quality and nutritional value of quinoa-based mango and date bars, revealing significant consumer acceptability and nutritional benefits.

Key Points

Quinoa-enriched fruit bars preserved nutritional quality and were acceptable for consumers over 45 days.
Protein content in mango bars decreased from 13.21% to 9.42%, while protein in date bars ranged from 14.51% to 8.88%.
Sensory analysis indicated that bars with 20% quinoa flour had the highest scores for aroma and texture throughout storage.
Calorific values for both fruit bars decreased slightly, from around 315 kcal to approximately 300 kcal over the study period.

Cite This Study

Abid et al. (2025) studied this question.

synapsesocial.com/papers/68e02f34f0e39f13e7fa22ad https://doi.org/10.15586/ijfs.v37i4.3088

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Implication

This study evaluates the physicochemical quality and nutritional value of quinoa-based mango and date bars, revealing significant consumer acceptability and nutritional benefits.

Development, physicochemical quality analysis, and nutritional evaluation of mango and date fruit bars, enriched with quinoa

Discussion

Member takes

Implication

Key Points

Cite This Study

Development, physicochemical quality analysis, and nutritional evaluation of mango and date fruit bars, enriched with quinoa

Discussion

Member takes

Implication

Key Points

Cite This Study

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