Pseudocereals and dates as potential ingredients in nutrition bars: a review

The escalating global demand for convenient, on-the-go products and the growing inclination towards “snackification” have fueled the popularity of nutrition bars. This review paper explores the potential of pseudocereals such as quinoa, amaranth, and buckwheat, alongside dates, as key ingredients in crafting nutrition bars. Pseudocereals have been affirmed for their gluten-free nature, making them suitable for individuals with gluten sensitivities, while being rich in essential nutrients. Recent studies underscore the health benefits of pseudocereals, attributed to their bioactive compounds, including phenolic compounds, which are known for regulating blood sugar, reducing blood pressure, exhibiting anticancer activities, mitigating oxidative stress, and preventing cardiovascular diseases. Dates, with their nutritional density, offer an abundant supply of carbohydrates, proteins, dietary fibers, essential minerals, and B complex vitamins. Their natural sweetness and sensory appeal make them a valuable addition to nutrition bars. This review comprehensively examines the nutritional composition, health benefits, and functional properties of both pseudocereals and dates. It also discusses their potential synergy in enhancing the nutritional profile and sensory qualities of nutrition bars. The review was conducted through a thorough analysis of current literature and studies on the application of pseudocereals and dates in food products. By compiling existing research, the review highlights promising avenues for developing nutritious and functional snack bars that cater to health-conscious consumers. In essence, this review underscores the potential of pseudocereals and dates to meet the growing demand for convenient, healthful snacks, emphasizing their role in the creation of innovative nutrition bars.