{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T15:16:31Z","timestamp":1785510991132,"version":"3.56.0"},"reference-count":85,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,27]],"date-time":"2025-10-27T00:00:00Z","timestamp":1761523200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007414","name":"Qassim University","doi-asserted-by":"publisher","award":["QU-APC-2025"],"award-info":[{"award-number":["QU-APC-2025"]}],"id":[{"id":"10.13039\/501100007414","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Growing health consciousness drives demand for convenient, nutrient-dense snacks. This study evaluates five Sukkari date-mixed-nut bar formulations (DNB1\u2013DNB5; date\/nut ratios 40:60\u201380:20) through comprehensive biochemical and nutritional analyses. Macronutrient profiling showed that higher date ratios increased moisture and carbohydrates, whereas higher nut ratios enhanced protein, fat, and caloric density. Mineral assays revealed progressive increases in calcium, phosphorus, magnesium, and trace elements as date content decreased. The assessment of phytochemicals and antioxidants demonstrated that total phenolics, flavonoids, and radical-scavenging activities peaked in nut-rich bars, declining by ~50% in date-rich bars, underscoring nuts\u2019 dominant antioxidant role. HPLC profiling identified catechol and vanillic acid as the major phenolics, with optimal release and retention at the 60:40 ratio (DNB3). Amino acid (AA) analysis confirmed positive correlations between nut content and total\/essential AAs; DNB1\u2013DNB2 achieved favorable essential-to-nonessential AA ratios (0.56\u20130.59) and higher protein quality indices. Fatty acid (FA) composition analysis revealed that oleic acid was identified as the major constituent across all formulations, coupled with optimal omega-6\/omega-3 ratios. GC-MS analysis identified a total of 31 volatiles, mainly benzene derivatives and FA methyl esters. Results also revealed that notable variations attributed to different date\/nut ratios significantly alter aroma profiles, with DNB3 yielding the most remarkable diversity of health-associated volatiles. Results from PCA and hierarchical clustering suggest that a single dominant dimension (PC1, 94.47% variance) governs compositional differences among the five date bar formulations, reflecting deliberate variation in ingredient proportions. The evidence suggests that DNB3\u2019s (60:40 Sukkari date to mixed nut ratio) delivers balanced macro-nutrients, robust antioxidants, and diverse bioactives, positioning it as a health-promoting functional snack, aligning with its suitability for athletes, clinical nutrition applications, and health-conscious populations. These findings support the commercial development of optimized date-nut bars as nutrient-dense functional snacks, and future work should focus on scale-up production, shelf-life stability, and assessing in vivo bioavailability.<\/jats:p>","DOI":"10.3390\/foods14213661","type":"journal-article","created":{"date-parts":[[2025,10,29]],"date-time":"2025-10-29T02:23:28Z","timestamp":1761704608000},"page":"3661","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Elucidating the Nutritional Profile and Biochemical Characterization of High-Energy Nutritional Bar Formulated with Sukkari Date Paste and Mixed Nuts"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8358-4835","authenticated-orcid":false,"given":"Hassan","family":"Barakat","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3700-4086","authenticated-orcid":false,"given":"Hani A.","family":"Alfheeaid","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9981-0422","authenticated-orcid":false,"given":"Thamer","family":"Aljutaily","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raed","family":"Alayouni","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2280-9225","authenticated-orcid":false,"given":"Hend F.","family":"Alharbi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Woroud A.","family":"Alsanei","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah 21589, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"AlJaloudi, R., Al-Dabbas, M.M., Hamad, H.J., Amara, R.A., Al-Bashabsheh, Z., Abughoush, M., Choudhury, I.H., Al-Nawasrah, B.a.A., and Iqbal, S. 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