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%