Development of Lactobacillus acidophilus-fermented milk fortified with date extract

Abdollahzadeh, Seyedeh Maryam; Zahedani, Maryam Ranjbar; Hemmati, Fatemeh; Rahmdel, Samane

doi:10.1016/j.lwt.2018.09.042

Cited by 22 publications

(9 citation statements)

References 40 publications

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“…Date syrup (byproduct) can be used as a fortification in different food products such as sweets, jams, chocolates, snacks, marmalades, confectioneries, bakery products, sesame paste, and health foods. , Also, several studies have used the date fruit or date syrup (as an ingredient flavoring) in the manufacture of different dairy products, for example, and not as a limitation, for milk drink, − skim milk powder, ice cream, ,− soft cheese, and fermented milks (yoghurt), − where the latter author demonstrated that all date diversities were rich in sugars particularly glucose and fructose, minerals (K, Fe, Na, and Mg), and vitamin C; they additionally concluded that yogurt using date syrup was more satisfactory (smoothness, softness, and sweetness). Recently, Lactobacillus acidophilus (probiotic) has been used as a dietary supplement …”

Section: Introductionmentioning

confidence: 99%

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

El-Loly

Farahat

Mohamed

2021

ACS Food Sci. Technol.

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The current study focuses on an innovative approach to developing novel processed cheese that has health benefits by adding date syrup (15, 20, and 25%) as a suitable natural material with a distinct flavor of sugar, in addition to its nutritional and functional components. The results showed that the resultant date-syrup-processed cheese (DSPC) was more acceptable (smoother and sweeter) and had improved physico-chemical and rheological properties. There is a gradual increase in the K, total carbohydrate, and iron contents of all DSPC formulations, respectively, upon increasing the percentage of date syrup compared to the control sample (the K especially was at a higher level). On the contrary, there is a greater decrease in the Na and Na/K ratio, whereas there was a slight decrease in the pH, total solids (TS), total protein (TP), ash, and fat when increasing the syrup ratios or progressed storage. Moreover, the different textural parameters of all preparations were in the same trend of decreasing compared to those of the control sample. Finally, DSPC (20%) gained the highest overall score, indicating improved quality and increased nutritional value.

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Section: Introductionmentioning

confidence: 99%

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

El-Loly

Farahat

Mohamed

2021

ACS Food Sci. Technol.

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“…This protective effect can be attributed to the buffer capacity of fibers and their nutrients for the development of the cell. These effects were also confirmed by Abdollahzadeh et al (2018), who evaluated fermented milks enriched with date extract and the influence in probiotic development of Lactobacillus acidophilus strains (Table 1). Dates are rich in sugar (glucose and fructose), fibers (cellulose and pectin) in addition to phenolic compounds that confer a approximately 150-450 mg of phytosterols in their daily diet; it is 50% less than the oriental population, who have a balanced diet that includes several phytosterols sources.…”

Section: Phytosterolsmentioning

confidence: 53%

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

et al. 2022

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Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.

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“…In addition, incorporation of different concentrations (9%, 20% and 30%) of date fruits into yogurt formulations increased protein, ash, and total solids content of the products [ 34 ]. Moreover, date palm paste increased the levels of total solids and ash in fermented beverage of camel and goat milk [ 35 ], while date extract did not affect the ash, protein, and fat content of fermented milk drink [ 36 ]. Variations between these studies could be attributed to the differences in milk source, fermentation process conditions, fermentation types, fermenting microbes, and final product types and conditions.…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, previous a report indicated that the addition of 2% dibs affected the fat and acidity levels of yogurt in a negative manner [ 33 ]. In addition, a reduction in fat content was observed following the addition of dates to fermented milk beverage [ 35 , 36 ] and the addition of date syrup to processed cheese [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Alhamdan

Juhaimi

Hassan

et al. 2021

Foods

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This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.

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Development of Lactobacillus acidophilus-fermented milk fortified with date extract

Cited by 22 publications

References 40 publications

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

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