Table of Contents Author Guidelines Submit a Manuscript
The Scientific World Journal
Volume 2012, Article ID 518702, 10 pages
Research Article

Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Received 13 January 2012; Accepted 6 March 2012

Academic Editors: M. Allman-Farinelli and D. Engeset

Copyright © 2012 Muhammad Nadeem et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [7 citations]

The following is the list of published articles that have cited the current article.

  • Shaheen, Nadeem, Kauser, Mueen-ud-Din, and Mahmood, “Preparation and nutritional evaluation of date based fiber enriched fruit bars,” Pakistan Journal of Nutrition, vol. 12, no. 12, pp. 1061–1065, 2014. View at Publisher · View at Google Scholar
  • Seema Patel, “Emerging trends in nutraceutical applications of whey protein and its derivatives,” Journal of Food Science and Technology, 2015. View at Publisher · View at Google Scholar
  • Byrappa Vasu Pallavi, Ramakrishna Chetana, Ramaswamy Ravi, and Sunkireddy Yella Reddy, “Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes,” Journal Of Food Science And Technology-Mysore, vol. 52, no. 3, pp. 1663–1669, 2015. View at Publisher · View at Google Scholar
  • Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Saqib Jabbar, Farhan Ahmad Atif, and Xiaoxiong Zeng, “Effect of Protein Addition on the Physicochemical and Sensory Properties of Fruit Bars,” Journal of Food Processing and Preservation, 2015. View at Publisher · View at Google Scholar
  • Abdellaoui Radia, Aissa Boukhiar, Khenchla Kechadi, and Salem Benamara, “ Preparation of a Natural Candy from Date ( Phoenix dactylifera L.), Olive ( Olea europaea L.), and Carob ( Ceratonia siliqua L.) Fruits ,” Journal of Food Quality, vol. 2018, pp. 1–9, 2018. View at Publisher · View at Google Scholar
  • Natalie Veggi, Fabrício Azevedo Voltarelli, Jeann Marcos Nascimento Pereira, Wanessa Costa Silva, James Wilfred Navalta, Daniela Fernanda Lima de Carvalho Cavenaghi, and Wander Miguel de Barros, “Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sensorially by untrained tasters,” Food Science and Technology, 2018. View at Publisher · View at Google Scholar
  • Romy Chammas, Jessy El-Hayek, Mira Fatayri, Reine Makdissi, and Christelle Bou-Mitri, “Consumer knowledge and attitudes toward functional foods in Lebanon,” Nutrition & Food Science, 2019. View at Publisher · View at Google Scholar