Medjool Date Protein Bars: Nutritional, Sensory, and Molecular Interaction Data

Three formulations of high-protein Medjool date bars were analyzed for their proximate composition, antioxidant activity, and texture. The bars contained 22.98–24.38% protein and 420.76–422.30 kcal per 100g, with sensory acceptability ratings between 86.91 and 87.82. This dataset, authored by Ahmed H. Bahloul and published on figshare in 2026, includes results from molecular docking studies on protein-polyphenol interactions.

Use Cases

• Modeling the relationship between ingredient ratios and nutritional profile based on proximate composition data.
• Analyzing the correlation between instrumental texture measurements and sensory acceptability scores.
• Studying protein-polyphenol binding mechanisms based on molecular docking results for epicatechin.
• Comparing antioxidant activity (total phenolics and flavonoids) across different food formulations.

Strengths

• Includes specific, measured nutritional values (e.g., protein 22.98–24.38%, energy 420.76–422.30 kcal/100g).
• Reports quantitative sensory evaluation results with high acceptability scores (86.91–87.82).
• Combines physicochemical data with computational molecular docking analysis of interactions.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is small (232.2 KB), indicating limited scope.

Provenance

Source

Ahmed H. Bahloul via figshare

Collection Method

Experimental study involving formulation, lab analysis, and sensory testing.

Freshness

Last updated 2026-05-11 04:27:00; freshness should be verified.