Evaluation of the Nutritional Value of Functional Yogurt Resulting from Combination of Date Palm Syrup and Skim Milk

Gad, A. S.; Kholif, A. M.; Sayed, Ahmed F.

doi:10.3923/ajft.2010.250.259

Cited by 63 publications

(25 citation statements)

References 24 publications

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“…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%

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

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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.

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Section: Resultsmentioning

confidence: 92%

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

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“…Analysis of the 4 samples was performed in daylight, during which 20 g of each sample was served in containers coded with random 3-digit numbers at a temperature of approximately 12°C, and in a monadic manner (Janiaski et al, 2016). They examined colour, flavour, aroma, sweetness, sourness, consistency and general acceptance (Bączkowicz et al, 2012;Gad et al, 2010).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts

Glibowski

Karwowska

Latoch

et al. 2019

Acta Sci Pol Technol Aliment

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Background. In yoghurt production, additives and flavours are added after the fermentation process, but in the case of yoghurts with the addition of tea extracts all studies concern set-type yoghurts. For this reason, the aim of this study was to analyse the effect of green, black, red (Pu-erh) and white tea extracts addition on sensory characteristics, pH, viscosity and colour of stirred probiotic yoghurts stored for two weeks. Methods. Skim milk powder (10% w/w), sucrose (4% w/w) and typical yoghurt cultures with the addition of Lactobacillus acidophilus LA-5 were applied for yoghurt manufacture. Then yoghurts were stirred and 4, 8, 12% black, red, green and white tea extracts were added. The samples were analysed after 1, 3, 7 and 14 days of storage at 5ºC. Instrumental colour (L*a*b*) determination, rheological measurements and sensory evaluation were carried out. Results. The pH analysis of the final yoghurt samples showed that the type and quantity of tea extract addition had little effect. Apparent viscosity was affected by 12% addition of tea extracts but not by storage time. The instrumental analysis of the colour confirmed the visual assessment. Sensory evaluation revealed that yoghurts with the addition of green tea extract were the most accepted. The addition of extracts made of red, black and white tea resulted in lower values of all the sensory characteristics tested. Conclusion. The stirring method can be applied to the production of probiotic yoghurts with various tea extracts. The acidity of the yoghurts was practically not affected by the addition of the infusion derived from the different types of tea. 4% addition of tea extract did not affect the viscosity of the yoghurts. The best sensory scores among tea yoghurts were obtained by yoghurt with 4% green tea addition.

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“…Furthermore, many studies have been carried out to know the influence of different ingredients on the flow and physicochemical properties of yogurt, such as pectin and fruit concentrates (Ramaswamy & Basak, 1992), dry matter (Rohm & Schmid, 1993), milk fat, protein and hydrocolloids (Gad et al, 2010;Keogh & O'Kennedy, 1998), calcium salts (Vélez-Ruiz & Rivas, 2001), fiber (Díaz-Jiménez, Sosa-Morales, & Vélez-Ruiz, 2004), minerals (Achanta, Aryana, & Boeneke, 2006), skim milk powder and stabilizers (Duarte-Teles & Hickmann-Flores, 2007), and dietary fiber (Ramirez-Santiago, Ramos-Solis, Lobato-Calleros, Peña-Valdivia, & Vernon-Carter, 2010), among others. Among the analyzed parameters by many researches, the color parameters have been considered a critical property since it has been measured for quality assessing of stirred yogurt through storage (Cais-Sokolinska & Pikul, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Flavored yogurts are common food beverages in which different studies have been conducted with new ways to flavored it, by the addition of banana fruit (Bakirci & Kavaz, 2008), cherry paste (Celik, Bakirci, & Ş at, 2006), jam (Rojas-Castro, Chacón-Villalobos, & Pineda-Castro, 2007) and syrup (Gad, Kholif, & Sayed, 2010). Furthermore, many studies have been carried out to know the influence of different ingredients on the flow and physicochemical properties of yogurt, such as pectin and fruit concentrates (Ramaswamy & Basak, 1992), dry matter (Rohm & Schmid, 1993), milk fat, protein and hydrocolloids (Gad et al, 2010;Keogh & O'Kennedy, 1998), calcium salts (Vélez-Ruiz & Rivas, 2001), fiber (Díaz-Jiménez, Sosa-Morales, & Vélez-Ruiz, 2004), minerals (Achanta, Aryana, & Boeneke, 2006), skim milk powder and stabilizers (Duarte-Teles & Hickmann-Flores, 2007), and dietary fiber (Ramirez-Santiago, Ramos-Solis, Lobato-Calleros, Peña-Valdivia, & Vernon-Carter, 2010), among others.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, rheological and stability characterization of a caramel flavored yogurt

Ramírez‐Sucre

Vélez‐Ruiz

2013

LWT - Food Science and Technology

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Evaluation of the Nutritional Value of Functional Yogurt Resulting from Combination of Date Palm Syrup and Skim Milk

Cited by 63 publications

References 24 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

Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts

Physicochemical, rheological and stability characterization of a caramel flavored yogurt

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