Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization

Amerinasab, Asal; Labbafi, Mohsen; Mousavi, Mohammad; Khodaiyan, Faramarz

doi:10.1007/s13197-015-1716-4

Cited by 22 publications

(21 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results were in agreement with those obtained by Ivanova, Petkova, Balabanova, Ognyanov, and Vlaseva (), Jridi et al (), and Szwajgier and Gustaw (), who observed the enrichment in total phenolic content and the enhancement of the antioxidant activity of dairy desserts adding with encapsulated cornelian cherry, chokeberry and blackberry juices, date syrup and powder of different Tunisian varieties, and brewery malts, respectively. Amerinasab et al (), Trigueros, Sayas‐Barberá, Pérez‐Álvarez, and Sendra () and Gad, Kholif, and Sayed (), noted the same thing in yogurt based on date liquid sugar, yogurts manufactured with dates blanching water, and yogurt resulting from the combination of date palm syrup and skim milk, respectively. Moreover, many studies have reported the enhancement of the antioxidant power of dairy products supplemented with fruits and vegetables (Felfoul, Borchani, Samet‐Bali, Attia, & Ayadi, ; Kermiche et al, ; Sah, Vasiljevic, McKechnie, & Donkor, ).…”

Section: Resultsmentioning

confidence: 92%

See 1 more Smart Citation

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: Resultsmentioning

confidence: 92%

“…Phenolic compounds were extracted according to the method described by Amerinasab, Labbafi, Mousavi, and Khodaiyan (). The results were expressed as mg gallic acid equivalent (GAE) per 1 g of the dry weight (DW): mg GAE/g DW.…”

Section: Methodsmentioning

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

“…This increment was not significant (P ≤0.05) on 1 st and 4 th day then it was significant (P ≤0.05) on 8 th and 12 th day of storage. The increment of syneresis by progressing storage periods may be attributed to the damage and substantial structural reorganization of the gel network (Amerinasab et al, 2015) because the proteins making a desired texture loss their property and their bond with water is degenerated (Shahbandari et al, 2016). These results are in agreement with those reported by Das et al (2013) who found that the syneresis increased on 12 th day of storage in dahi fortified with colostrum.…”

Section: Whey Syneresismentioning

confidence: 99%

Production of Novel Functional Yoghurt Fortified with Bovine Colostrum and Date Syrup for Children

Abdel-Ghany

Zaki

2018

Alexandria Science Exchange Journal

View full text Add to dashboard Cite

The aim of this work was to study the effect of adding bovine colostrum and date syrup as natural ingredients on the nutritional value of yoghurt and it's quality during cold storage period. Functional yoghurt was prepared by using buffalo milk 3% fat, date syrup 5% for all treatments except the control and bovine colostrum was added at different ratios 5% (T2), 10% (T3) and 15% (T4). Then, all treatments were inoculated with 2% of yoghurt starter and stored at 5°C for 12 days. Samples of yoghurt were chemically, organoleptically, and microbiologically analyzed at 1 st , 4 th , 8 th and 12 th days of cold storage. It was observed that addition of date syrup and bovine colostrum for yoghurt were found to enhance significantly the content of total Solids (TS), total protein, immunoglobulin G (IgG), lactoferrin and minerals compared to the control. Also, most nutrients hade a slight increment during advanced storage period. The titratable acidity% of yoghurt samples slightly increased during storage periods, while the pH values decreased significantly. Yoghurt fortified with 10% (T3) and 15% (T4) of bovine colostrum had significantly higher viscosity values than that in the other treatments. Also, T4 had significantly lower syneresis than the other yoghurt treatments on 12 th day of storage. No significant differences could be traced in flavour, appearance, body and texture and overall acceptability scores among all yoghurt treatments. The grams consumed of yoghurt to meet the daily requirement (GDR) for children aged 1-3 years of protein and (calcium, phosphorus, iron and zinc) significantly decreased by fortification of yoghurt with date syrup and bovine colostrum, while percent satisfaction (P.S.%/100g) of the daily needs in these nutrients significantly increased. In conclusion, fortification of yoghurt by adding date syrup and bovine colostrum enhanced nutritional value and quality of yoghurt.

show abstract

“…Sucrose, fruits and non-nutritive sweeteners such as stevia are the main sweeteners, which are used in the production of flavored yoghurts (43)(44)(45). In dairy desserts, viscosity is one of main effective factors in organoleptic properties.…”

Section: Effect Of Hfcs On Dairy Products' Propertiesmentioning

confidence: 99%

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Zargaraan

Kamaliroosta²,

Yaghoubi³

et al. 2016

Nutr Food Sci Res

View full text Add to dashboard Cite

A B S T R A C THigh fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.

show abstract

Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization

Cited by 22 publications

References 25 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

Production of Novel Functional Yoghurt Fortified with Bovine Colostrum and Date Syrup for Children

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Contact Info

Product

Resources

About