摘要：The present study was designed to develop date bars by adding soy protein isolate and date pit pow-der. Date bars were analyzed through physico-chem-ical and microbial tests to assess the suitability of added ingredients in date fruit bars during storage of 90 days. Date bars treatment (T2)containing date pits powder excelled in total phenolic contents (459.56 mg GAE/g),antioxidant activity(663.09 ug/g Trolox equivalent) and reducing power(69.92 μg/g ascorbic acid equivalent），and the minimum in control treatment. Antioxidant activity was found the highest in date bars at start of study and decreased during storage period of 90 days. The results from research depicted that date pit powder and soy pro-tein isolate contained good quantity of total phenolic contents that are good enough to improve the nutri-tional properties and storage ability of date bars. Moreover, incorporation of soy protein isolate and date pit powder improved the antioxidant potential and shelf stability of the date bars. To treat target population, date pit powder and soy protein isolate can be used as nutraceutical and functional foods as a valuable nourishment source.
关键词：Soy protein isolate;date pit powder;total phenolic con-tents;reducing power;fracturability;hardness
