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Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture

Paper ID Volume ID Publish Year Pages File Format Full-Text
19066 43043 2012 9 PDF Available
Title
Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture
Abstract

The processing of dates yields high volumes of blanching water. The use of such blanching water for reconstituting skim milk powder to produce low fat yogurt was studied. Physicochemical properties and antioxidant activity of two date cultivars (Medjoul and Confitera) blanching water were determined. Quality characteristics of yogurts (control, Medjoul and Confitera) were evaluated during 28 days of refrigerated storage. Results showed that Confitera blanching water is considered a good source of natural antioxidants and organic acids, and has a promising future as a functional ingredient, whereas Medjoul blanching water had a high content of sugars. Regarding yogurt characteristics: Confitera yogurts presented highest populations of lactic acid bacteria, and gave soft gels of weak structure, Medjoul yogurts presented higher firmness and sensory scores than Confitera.

► Water used for blanching dates contains soluble solids and organic acids that stimulate yogurt fermentation process. ► Confitera dates blanching water is a good source of bioactive compounds with antioxidant properties, whereas Medjoul dates blanching water provides sweetness and date taste. ► Dates blanching water provides brownish color to yogurts. ► Medjoul blanching water provides yogurts with harder texture than Confitera and control yogurts. ► Addition of Confitera dates blanching water reduces yogurt consistency. ► Reconstituting milk powder with dates blanching water provides yogurts with high sensory scores.

Keywords
Date; Yogurt; By products; Blanching water; Antioxidant activity
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Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 3, July 2012, Pages 506–514
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us