Date Bars Fortified with Soy Protein Isolate and Dry Skim Milk

Fortification of plain and chocolate coated date bars with soy protein isolate (SPI) and dry skim milk (DSM) in different proportions (1.5% SPI + 10.5% DSM; 3.0% SPI + 7.0% DSM and 4.5% SPI + 3.5% DSM) resulted in an increase of protein, fat, fiber, ash, Na, K, Ca, Mg, P, Zn, and all the essential amino acids. The chemical score increased from 48 to a range of 83–95. The in vitro protein digestibility (IVPD) values (77.8–81.8%) and calculated protein efficiency ratios (C-PERs) of the fortified bars (2.40–2.47) were close to the IVPD (90.0%) and C-PER (2.50) of ANRC-casein. In general, sensory evaluation indicated no difference in the control and fortified date bars, which were stored up to six months. 1.5% SPI + 10.5% DSM was the optimum level of supplementation in terms of nutritive benefit.