Research Article
Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology
Table 1
Date bars formulation.
| Ingredients | Quantity |
| Date paste | 100 g | Composite flour | 20 g | Peanuts | 10 g | Almonds | 10 g | Whey protein concentrate | As per Table 3 | Vetch protein isolate | As per Table 3 | Salt | 0.5 g | Cardamom | 1 g | Butylated hydroxytoluene (BHT) | 0.002% |
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