Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2010 | Volume: 5 | Issue: 4 | Page No.: 250-259
DOI: 10.3923/ajft.2010.250.259
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Evaluation of the Nutritional Value of Functional Yogurt Resulting from Combination of Date Palm Syrup and Skim Milk
A.S. Gad, A.M. Kholif and A.F. Sayed

Abstract:
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory characteristics and apparent viscosity were evaluated. To evaluate the nutritional value of yogurt, antioxidant values were monitored during storage and the sample which recorded the highest values would determine its chemical composition. In addition, some micronutrients (HCl-soluble minerals) and (folate and C vitamins) compared to plain yogurt. Results showed that yogurt enriched with 10% date syrup had a significant sweetness, recorded the highest antioxidant values, higher in HCl-soluble minerals and folate concentration compared to plain yogurt. It could be concluded that numerous health benefits beyond its nutritional value have been associated with consuming yogurt enriched with 10% date palm syrup.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Evaluation of Physico-chemical Properties of Some Date Varieties and Yoghurt Made with its Syrups
  •    Effect of Wheat Germ Addition on Physicochemical and Antioxidant Properties of Date Syrup
  •    In vitro Responses of Date Palm Cell Suspensions under Osmotic Stress Induced by Sodium, Potassium and Calcium Salts at Different Exposure Durations
  •    Some Phytochemical Properties and Effect of Fermentation on the Seed of Jatropha curcas L.
How to cite this article:

A.S. Gad, A.M. Kholif and A.F. Sayed, 2010. Evaluation of the Nutritional Value of Functional Yogurt Resulting from Combination of Date Palm Syrup and Skim Milk. American Journal of Food Technology, 5: 250-259.

DOI: 10.3923/ajft.2010.250.259

URL: https://scialert.net/abstract/?doi=ajft.2010.250.259

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

       

       

Curve Bottom