Study of Qualification and Sensation Properties by Using Date Extraction and Date Syrup in Yoghurt Processing

Abstract

Yoghurt is the most popular milk product owing to its particular physical, nutritional, probiotic and organoleptic properties. This study was conducted to prepare date palm yoghurt supplemented with different level of date extraction and its syrup (10, 20, 30,and 40%). Physicochemical, sensory evaluation and microbiological properties were analyzes to assay the quality of yoghurts. The total solid, pH and the acidity of date yoghurts supplemented products were increased significantly than plain yoghurt by increasing the concentration of date extraction and date syrup. Statistical analysis showed that yoghurts supplemented with 20, 30 % of date extraction were more acceptable, then 40%. Statistical analysis showed that yoghurts supplemented with 10, 20% of date syrup were more acceptable in their texture , appearance , and the total than 30 and 40% of supplementation. Sensory evaluation of the yoghurts was improved due to supplementation of 20 and 30% of both date extraction and date syrup. The flavor, texture and consistency, acidity, appearance and the total of the yoghurts were very good acceptable. The microbiological quality of the date yoghurts was also acceptable and within the Iraqi standard quality, due to the increased the acidity content, or may be due to the antimicrobial effect of dates fruit. The findings of this study may give an overall idea about manufacturing of date palm yoghurt supplementing with different level of date extraction or with low level of concentration of its syrup and appropriate technology of date extraction and its syrup preparation.

Keywords: yoghurt supplementation, date palm fruit- date syrup, physicochemical analysis, sensory and microbial  evaluation.