Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt. (20th November 2018)

• Record Type: Journal Article
• Authors: Jrad, Zeineb; Oussaief, Olfa; Bouhemda, Talel; Khorchani, Touhami; EL‐Hatmi, Halima
• Is Part Of: International journal of food science & technology. Volume 54:Number 3(2019)
• Page Start: 854
• Page End: 861
• Publication Date: 2018-11-20
• Subjects: Date powder -- dromedary milk -- Greek yogurt -- phenolic profile -- ultrafiltration process; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14005
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The aim of this study was to improve textural and antioxidant capacity of dromedary yogurt using ultrafiltration process and date powder. Ultrafiltration increased total solids content of dromedary milk within the range considered optimal to develop yogurt. Texture profile of Greek yogurt fortified with date powder (GYD) improved considerably compared to control. Sample of GYD are more appealing to consumer than control. LC‐ESI‐MS analysis of GYD extracts allowed the identification of fifteen phenolic compounds, among which quinic acid and cirsiliol were found to be the major phenolic acid and flavonol, respectively. GYD exhibited the highest DPPH‐radical scavenging activity, Fe 2+ chelating capacity and Fe 3+ reducing power. The follow‐up of physical and microbiological stability of GYD and control during cold storage showed that date powder significantly increased bacterial counts and decreased syneresis. Therefore, ultrafiltration and date powder could be valued as effective tool to solve the poor consistency of dromedary milk products. Abstract : The ultrafiltration process and date powder addition showed enhanced textural parameters of dromedary Greek yogurt. Dromedary Greek yogurt fortified with date powder (GYD) displayed high antioxidant activities and showed stability on functional properties during cold storage. The consistency and taste of GYD are well accepted by consumers.