Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids.

This study developed a vegan chocolate spread using spray-dried plant-based milk powders (soy, lentil, and rice), fortified with nano-liposomal vitamin D3 and an oleogel-balanced omega fatty acid to enhance nutritional quality. The plant-based milk powders exhibited high protein (up to 26.8% in soy), fiber, and micronutrients.

Impact of Egyptian and Saudi Ziziphus spina-christi L. (Sidr) pulp incorporation on the nutritional, functional, and sensory properties of protein bars.

This study investigated the improvement of the nutritional composition of protein bars by partially replacing glucose syrup with Egyptian Sidr pulp (ES) and Saudi Sidr pulp (SS) at 5%, 10%, and 15% levels. The ES pulp exhibited higher unsaturated fatty acids (67.2%) compared to SS (59.