The development of a novel snack bar based on sesame paste (SP) and date syrup (DS) was investigated. The aim of this study was to evaluation the effects of SP/DS ratio and encapsulated thymol (thymol-loaded nanostructured lipid carrier [TNLC]) on physicochemical, textural, rheological and sensorial properties of snack bars. The effect of butylated hydroxytoluene (BHT), thymol and TNLC showed that the addition of 100 ppm TNLC could improve the oxidative stability of SP/DS mixtures even better than BHT, while a higher concentration of TNLC had a negative effect. The unpleasant taste and odor of thymol could be overcome by its encapsulation in NLC. The textural properties of the formulations with different SP/DS ratios (1:2, 1:1, 2:1) and an overall concentration of 7 g of gelatin/kg of mixtures were evaluated. The texture profile analysis (TPA) showed that the sample with an SP/DS ratio of 1:1 had higher hardness, adhesiveness, springiness, cohesiveness, and gumminess in comparison with the other ratios. From the sensory evaluation data, the bar prepared with an SP/DS ratio of 1:1 had the most acceptable texture. According to the results, the SP/DS ratio of 1:1 with gelatin and 100 ppm TNLC can be used in developing sesame paste/date syrup blends as a highly acceptable functional food. This article is protected by copyright. All rights reserved.

中文翻译：

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明胶和百里酚负载纳米结构脂质载体对芝麻糊/枣糖浆混合物作为小吃店的理化、流变和感官特性的影响

研究了基于芝麻酱 (SP) 和枣糖浆 (DS) 的新型小吃店的开发。本研究的目的是评估 SP/DS 比率和封装的百里酚（负载百里酚的纳米结构脂质载体 [TNLC]）对小吃店的理化、质地、流变学和感官特性的影响。丁基羟基甲苯 (BHT)、百里酚和 TNLC 的影响表明，添加 100 ppm TNLC 可以比 BHT 更好地提高 SP/DS 混合物的氧化稳定性，而更高浓度的 TNLC 会产生负面影响。百里酚的令人不快的味道和气味可以通过将其封装在 NLC 中来克服。评估了具有不同 SP/DS 比率（1:2、1:1、2:1）和 7 g 明胶/kg 混合物总浓度的制剂的质地特性。质构剖面分析（TPA）表明，与其他比例相比，SP/DS 比例为 1:1 的样品具有更高的硬度、粘合性、弹性、内聚性和胶粘性。从感官评价数据来看，以 1:1 的 SP/DS 比率制备的棒具有最可接受的质地。根据结果​​，1:1 的 SP/DS 比例与明胶和 100 ppm TNLC 可用于开发芝麻糊/枣糖浆混合物作为高度可接受的功能食品。本文受版权保护。版权所有。1:1 的 SP/DS 比率与明胶和 100 ppm TNLC 可用于开发芝麻糊/枣糖浆混合物作为高度可接受的功能食品。本文受版权保护。版权所有。1:1 的 SP/DS 比率与明胶和 100 ppm TNLC 可用于开发芝麻糊/枣糖浆混合物作为高度可接受的功能食品。本文受版权保护。版权所有。