Effect of Supplementation of Yoghurt with Syrup of Date Palm Pomace on Quality Properties Products

Abstract

Dates are a popular fruit among the population of Middle Eastern countries, providing a staple food for millions of people around the world. The by-products arising from date processing can be used for different purposes, due to its contents of polyphenols, antioxidants, fibers and minerals. Date palm pomace powder with 2, 4, 6% concentration were used in processing of yogurt. The possible beneficial effects of date palm pomace powder on the rheological, sensory, microbial quality of yogurt-based products were determined. Comparisons were made between the sample yogurts made from different concentration of supplemented date palm pomace yogurt, and controls. The incorporation of date palm pomace reduced product syneresis and improved the texture and sensory characteristics of the supplemented yogurts so that their quality characteristics were similar or more acceptable by the panalists than control yogurt. Pomace of the date palm at low level (2 and 4%) were effective in improving whey retention of the yogurt and its sensory qualities. While, high level (6%) of date palm powder was exert significant improvements of textural characteristics of yogurt but, the color and harchy taste which were un-acceptable by panelists. In addition of that, the microbial contents were diminished and very low in some of these products. So that we could be successfully utilized that by-product of date palm to produce enriched different products, one of them dairy product which is high in dietary fiber, mineras and many antioxidants to modulate the harmful of dairy product.

Keywords:Date palm pomace-yogurt supplemented food- sensory properties-physico-chemical analysis-microbial contents