Characterization of the quality of the steamed yoghurts enriched by dates flesh and date powder variety H’loua

Abstract

Abstract. The purpose of the present work was to investigate the effect of including date flesh and date powder in the steamed yoghurt processing on some quality during four weeks of storage. In order to obtain the powders, date variety of H'loua was washed, cut into small particles, and then dried at 90 °C during 2 h. Seven steamed yoghurts were manufactured: control prepared by 80 g/L sucrose, yoghurts manufactured by replacement of some quantity of sucrose by 10, 20 and 25 g/L of the date powder and yoghurts prepared by replacement of some quantity of sucrose by 60, 70 and equal quantity 80 g/L of date flesh. All samples were analyzed for some physicochemical, biochemical, microbiological and sensory characteristics at 1, 7, 15, 21 and 29 days of storage. The total or partial replacement of the sucrose by date flesh and date powder improves the nutritional quality of the yoghurts such as proteins, fat, ash, and dry mater, but the level of the total sugars was decreased. Results of microbiological analyze showed complete absence of the total and fecal coliforms, Staphylococcus aureus, faecal streptococci and Salmonella in all yoghurts prepared and throughout the storage period. Replacement of the sucrose by all types of date improves the sensory characteristics of the yoghurts included taste and texture.

Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

“…Lactose is the main sugar present in milk, a lactic acid fermentation substrate for lactic acid bacteria (Labioui et al, 2009). In addition, the consumption of fermented milk products has increased in recent years, mainly because of its excellent nutritional and therapeutic properties (Hariri et al, 2018). Our study showed that the average concentration of raw lactose bovine milk is 6.35 ± 0.89%.…”

Functional Food

“…The foods in this way suffer different manipulations to meet the needs to offer immediately but also be merchant: the product has to last a long time in spite of transportation, refrigeration, it must remain on the store shelves and in the consumer's homes. 5 Unfortunately, in many cases, losing land is almost always the natural and fragile product. Similarly, a serial product, appropriate in shape and appearance to the sales requirements, will have more "value" than a non-homogeneous, non-standard product and more difficult to manage.…”

Quality characteristics and consumer acceptance of soft drinks manufactured by clarified date liquid sugars

“…Dates have been used in several food preparations in order to replace added sugar. Date was used in the preparation of yoghurt in the form of syrup [GAD et al, 2010] , fiber [HASHIM et al, 2009] and powder [HARIRI et al, 2018] and for the preparation of soft drink in the form of powder [HARIRI et al, 2017] .…”