Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (<i>Ficus carica</i> L.) and carboxymethylcellulose

Jahromi, Mansoor Zolghadri; Niakousari, Mehrdad

doi:10.1111/1471-0307.12484

Cited by 12 publications

(11 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Currently, the food market forces the industries concerned to formulate new products that meet the requirements of the consumer, from the functional properties, nutritional, and therapeutic point of view. Recent studies have been conducted dealing with the effect of alternative sweeteners to sucrose on rheological behavior, sensory and physicochemical properties, and identifying several beneficial attributes of dairy desserts (Gurditta, Patel, & Arora, ; Jahromi & Niakousari, ; Prasad, Khamrui, Mandal, & Badola, ). However, the available studies only evaluate the impact of this substitution on the characteristics of the products.…”

Section: Introductionmentioning

confidence: 99%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

Second-grade dates can be valorized by its uses in the production of nutritive foods with health benefits. Date syrup (DS), date powder (DP), and their different concentrations, using D-optimal mixture design, were used for the formulation of dairy desserts: syrup dairy dessert (SDD) and mixture dairy dessert (MDD). The optimized mixture proportions of the best dairy dessert formulation, containing date syrup (14%) and powder (2%) as a sugar substitute (0%), were determined to achieve the desired sensory for the effective formulation process. Significant differences in water, protein, fat, and sugar contents were found between SDD, MDD, and commercial dairy dessert (CDD) used as standard, respectively. SDD exhibited the highest total phenolic content (0.65 ± 0.04 mg GAE/g), DPPH inhibition (4.00 ± 0.82%), and reducing power (2.75 ± 0.10%) followed by MDD and CDD. The absence of germs indicated a high microbiological quality of dairy desserts. Rheological measurements revealed that all samples exhibited a weak gel structure and shear thinning behavior. Desserts supplemented with dates led to desserts with an homogeneous structure. Practical applicationsThe evolution of technological processes, conservation techniques, and distribution has led to the development of a wide range of "milks for consumption". The success of these fresh dairy desserts is explained by their beneficial effect on health and organoleptic properties that are appreciated by the consumers. The most delicate in the production of dairy dessert is the development of a "formulation" with the choice of ingredients, and their respective proportion; the amount of sugar, aroma, taste, and color. Phoenix dactylifera L. have a vital therapeutic properties, it represents an inexhaustible source of bioactive compounds such as polyphenols. So the objective of the present study is to formulate new dairy desserts with date syrup and powder (by-products from common date fruits) as a sweetener-ingredient in order to substitute sugars. How to cite this article: Djaoud K, Boulekbache-Makhlouf L, Yahia M, et al. Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. J Food Process Preserv. 2020;44:e14414.

show abstract

Section: Introductionmentioning

confidence: 99%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The effect of the proposed plant ingredients on the physical-chemical parameters of dairy products has been studied in [3,6,14,20]. But the microbiological parameters of dairy products during storage have not been studied, which is an important aspect in substantiating the shelf life.…”

Section: Discussion Of Results Regarding the Quality Indicators Of Sour Milk Dessertmentioning

confidence: 99%

“…There is the dessert containing milk, dried figs, and carboxymethylcellulose [14]. But the cited work did not study the microbiological characteristics of dessert, which affect the quality and safety of the finished product.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

Kuzmyk¹,

Marynin²,

Svyatnenko³

et al. 2021

EEJET

View full text Add to dashboard Cite

The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with the water activity on the shelf life of food products. Active acidity during the study period was in the range of 5.4‒4.2 pH units. The biological and physiological value of the fermented milk product will increase due to the use of a starter culture containing microorganisms of bifidobacteria and lactobacilli, which include Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis. When storing sour milk dessert for more than 3 days, the number of bacteria came down and was 1.0×108 CFU/g on day 9, which meets the regulatory requirements. Based on the results of microbiological indicators, the shelf life of the sour milk dessert was established, which should not exceed 5 days at a temperature of 4±2 °С. The development and improvement of sour milk desserts using secondary milk raw materials is a promising area of scientific research. This would allow the development of waste-free technologies with the maximum use of useful components that are included in the secondary milk raw materials

show abstract

“…The authors also reported how the addition of fig seed powder to the formulation of a cookie improved its fiber content and also increased the total phenolic content and antioxidant activity [39]. Additionally, fig by-products' sweet extracts have been used for making traditional desserts without adding sugar, for example "Shir Anjir", an Iranian dessert [40]. Minimally processed fruits, such as smoothies, retain a large number of phytochemicals and they could in fact be considered a valid alternative to eating fresh fruits.…”

Section: Bioactive Content Of Fig-based Products and Their Antioxidant Activitymentioning

confidence: 99%

Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review

et al. 2021

View full text Add to dashboard Cite

In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.

show abstract

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

Cited by 12 publications

References 34 publications

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review

Contact Info

Product

Resources

About