Vol 3 (1) 2011 - UBM :: Departamentul de Chimie-Biologie

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Carpathian Journal of Food Science and Technology 2011, 3(1), 28-38 Seven samples were prepared by different concentration of date paste with one control. Date palm variety i.e. Berhi was found to contains higher TSS, mineral and fibre than Safri variety. It also has been found that the per cent paste obtained from one kg of Berhi variety date was more than Safri variety. It was found that increase in concentration of date paste in yoghurt decreases setting time irrespective of variety. With respect to synersis of yoghurt, synersis decrease with increasing concentration of paste. The acidity, moisture and total soluble solids was found to increase with increasing concentration of date paste in case of sample. Organoleptic evaluation with colour, appearance, flavour, taste and overall acceptability showed highly significant effect due to addition of date paste. Yoghurt containing 10 per cent of date paste found to be superior compared to control in case of both variety and treatment. It is concluded from the present investigation that the use of date paste improved the qualities of the fortified cow milk yoghurt at lower concentration up to 10 per cent. While with respect to varieties, Safri was more suitable than Behri variety for yoghurt fortification. Hence, it is concluded that addition of 10 per cent Safri date paste in yoghurt improves the organoleptic as well and physico-chemical properties of yoghurt. 5. References 1. Meydani, S. N., (2006). Is frozen yoghurt as nutritive as regular yoghurt? 'A review'. USDA. Human Nutrition Research Center, England. 2. Vinderola, C. G, Bailo, N., Reinheimer, J.A. (2000). Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage. Food Research International, 33(2), 97-102. 3. Sarkar S., Mishra, A K.(1998). Probiotic yoghurt for infant feeding. Indian Food Industry, 17 (6), 121-128. 4. Miller, G. D. (2008). Benefits of dairy product consumption on blood pressure in humans. Journal of American Clinical Nutrition. 19, 2S. 5. Rasic, J. L.,Kurmann, J. A., (1978). Yoghurt – scientific grounds, technology, manufacturing and preparation. Technical Dairy publishing house, Yugoslavia, 466. 6. Robinson, R. K, Tamime, A. Y., (1975). Yoghurt – a review of product and its manufacturing. Journal of Dairy Technology, 28 (3), 149-163. 7. Yousif, A. K, Alshaawan, A. F., Mininah, M. Z, Eltaisan, S. M., (987). Processing of date preserve, date jelly and date jutter. Date Palm Journal, 5(1), 73- 86. 8. Jasim, A., Hosahalli, S. R., (2006). Physico-chemical properties of commercial date pastes (Phoenix dactylifera). Journal of Food Engineering, 76(3), 348-352. 9. Walid Al-Shahib, Richard. J. M., (2003). The fruit of the date palm: its possible use as the best food for the future?. International Journal of Food Sciences and Nutrition, 54(4), 247– 259. 10. Helferich, W., Westhoff, D., (1980). All about yoghurt pp : 17. Published by Prentice Hall Inc., Eglewood Cliffs, New Jersey-7632. 11. AOAC., (1990). Official methods of analysis. Association of official analytical chemists. 15 th edition. Washington D.C. 12. Jahromi, K. M., Jafari, A, Rafiee, S., Keyhani, A. R., Mirasheh, R. M., (2007). Some physical properties of date fruit (cv. Lasht). Agricultural engineering international: the CIGR E- journal Manuscript FP 07019. vol. IX. 13. Tafti, G. A, Fooladi, A., (2006). Study on the Physico-Chemical Properties of Iranian Shamsaei Date at Different 37
R.V. Kale, S.S. Kadam, Syed Imran Hashmi, Studies on effect of different varieties of date palm paste incorporation on quality characteristics of yoghurt Stages of Maturity. World Journal of Dairy & Food Sciences, 1, 28-32. 14. Londsted, E. R., (1974). Improved methods for manufacture yoghurt. American Dairy Review, 36, 36-38. 15. Zekai, T., Erdoga, K., (2003). Physical, chemical, microbiological and sensory characteristics of some fruit-flavored yoghurt. YYU Vet Fak Derg, 14(2), 10- 14. 16. O’Neil, J. M., Klen, D. H., Har. L. B., (1979). Consistency and compositional characteristics of commercial yoghurt. Journal of Dairy Science 62,1032- 1036. 17. Hashim, I. B., (2007). Effect of cooling temperature and defrosting time on date quality during cold storage. The seventh annual U.A.E. University research conference. 38
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