Fortification of Traditional Fermented Milk “Lben” with Date Powder: Physicochemical and Sensory Attributes

Mkadem, Wafa; Belguith, Khaoula; Zid, Malek Ben; Boudhrioua, Nourhène

doi:10.3390/ecp2022-12618

Cited by 1 publication

(2 citation statements)

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“…The results indicated a decrease in the whiteness values of L* and increases in the values of a* and b*. The results of Mkadem et al [ 28 ] in enhancing the fermented milk drink with dried dates showed its effects on the color characteristics, especially a* and b*, where the a* value increased from −1.8 ± 0.8 to 4.5 ± 0.2, while the b* value increased from 3.1 ± 0.1 to 12.1 ± 0.1. In contrast, the value of the gloss L* decreased, which was attributed to the dyes of the date dryer.…”

Section: Resultsmentioning

confidence: 84%

“…The “clean label” trend popular among consumer producers encourages the use of natural plant materials for stabilization purposes, the presence of which in a product does not raise any health controversies or concerns [ 23 ]. The results of some studies indicated the possibility of combining yogurt with vegetable fiber residues, such as date fruit, mango peel powder, citrus peel, persimmon and its powder, apple peel powder, tomato pomace, apricot press cake, sweet lupine husks, potato, cranberry fiber, and others [ 6 , 24 , 25 , 26 , 27 , 28 , 29 ]. This study aimed to investigate the effect of DPC powder addition on drinkable yogurt quality attributes before fermentation, model the influence of DPC addition and storage time on the most important physicochemical properties, and evaluate the textural and sensory properties of the fermented DPC-based yogurt drink.…”

Section: Introductionmentioning

confidence: 99%

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Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

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The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R2 = 0.779), acidity (R2 = 0.973), syneresis (R2 = 0.961), WHC (R2 = 0.989), viscosity (R2 = 0.99), L* (R2 = 0.919), a* (R2 = 0.995), b* (R2 = 0.922), and ΔE (R2 = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt.

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Section: Resultsmentioning

confidence: 84%