Abstract

Milk and dairy products have a rich nutritional value and they are the main constituents of a human diet. In recent years, the consumption of dairy drinks containing water, sugar syrups and flavorings has been common. So it is important to find a natural alternative sweetener to remove sugar. Therefore, the purpose of this study is to produce flavored drinking yogurt with natural sweeteners like date syrup and fig syrup as a sugar substitute. The study was made of the comparing physicochemical properties and also of opinions about the general acceptance of flavored drinking yogurt with date and fig syrups. The physicochemical properties such as pH, titratable acidity, viscosity, total solid, syneresis and the sensory evaluation of samples were determined weekly at 4°C for 28 days. The results showed that the samples that contained fig syrup had a lower acidity and syneresis percentage while their viscosity was higher compared to the samples that contained date syrup. It can be concluded that flavored drinking yogurt with 10% fig syrup and 1% pectin was chosen as the best treatment since it was rated the highest in general acceptance compared to other samples

Keywords

Yogurt drink, date syrup, fig syrup

REFERENCES

1. Dadgostar P., Jariteh R., Nateghi L., and Yousefi M. Evaluation and comparison the physicochemical propertiesof different commercial milk product. European Journal of Experimental Biology, 2013, vol. 3, no. 5, pp. 102-105.
2. Dalim M., Khaskheli M., Baloch M., et al. Production and comparison of banana and chikoo flavoured milk-based beverages. Pakistan Journal of Nutrition, 2012, vol. 11, no. 6, pp. 600-604.
3. Buttriss J. Nutritional properties of fermented milk products. International Journal of Dairy Technology, 1997, vol. 50, no. 1, pp. 21-27. DOI: 10.1111/j.1471-0307.1997.tb01731.x.
4. Deng Y., Misselwitz B., Dai N., and Fox M. Lactose Intolerance in Adults: Biological Mechanism and Dietary Management. Nutrients (Review), 2015, vol. 7, no. 9, pp. 8020-35.
5. Al-Farsi M., Alasalvar C., Al-Abid M., et al. Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 2007, vol. 104, no. 3, pp. 943-947. DOI: 10.1016/j.foodchem.2006.12.051
6. Stover E., Aradhya M., Ferguson L., and C.Crisosto. The fig: Overview of an ancient fruit. HortScience, 2007, vol. 42, no. 5, pp. 1083-1087.
7. Kader A. Importance of fruits, nuts, and vegetables in human nutrition and health. Perishables Handling Quarterly, 2001, no. 106, pp. 4-6.
8. Shukitt-Hale B., Carey A.N., Jenkins D., et al. Beneficial effects of fruit extracts on neuronal function and behavior in a rodent model of accelerated aging. Neurobiology of Aging, 2007, vol. 28, no. 8, pp. 1187-1194. DOI:10.1016/j.neurobiolaging.2006.05.031.
9. Crisosto C.H., Bremer V., Ferguson L., and Crisosto G.M. Evaluating quality attributes of four fresh fig (Ficus carica L.) cultivars harvested at two maturity stages. HortScience, 2010, vol. 45, no. 4, pp. 707-710.
10. Solomon A., Golubowicz S., Yablowicz Z., et al. Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). Journal of Agricultural and Food Chemistry, 2006, vol. 54, no. 20, pp. 7717-7723. DOI: 10.1021/jf060497h
11. Mawa S., Husain K., Jantan I. Ficus carica L. (Moraceae): Phytochemistry, traditional uses and biological activities. Evidence-based Complementary and Alternative Medicine, 2013, vol. 2013, pp. 1-8. DOI: 10.1155/2013/974256
12. El-Shobaki F.A., El-Bahay A.M., Esmail R.S. Effects of figs fruit (Ficus carica L.) and its leaves on hyperglycemia in alloxan diabetic rats. World Journal of Dairy & Food Sciences, 2010, vol. 5, no. 1, pp. 47-57.
13. Puoci F., Iemma F., Spizzirri U.G., et al. Antioxidant activity of a mediterranean food product: "fig syrup". Nutrients, 2011, vol. 3, no. 3, pp. 317-329. DOI: 10.3390/nu3030317
14. El-Assar A.M., Krueger R.R., Devanand P.S., and Chao C.T. Genetic analysis of Egyptian date (Phoenix dactylifera L.) accessions using AFLP markers. Genetic Resources and Crop Evolution, 2005, vol. 52, no. 5, pp. 601-607. DOI: 10.1007/s10722-004-0583-z
15. Karagül-Yüceer Y., Wilson J.C., and White C.H. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt. Journal of Dairy Science, 2001, vol. 84, no. 3, pp. 543-550. DOI: 10.3168/jds.S0022-0302(01)74506-7.
16. Al-Shahib W. and Marshall R.J. The fruit of the date palm: Its possible use as the best food for the future? International Journal of Food Sciences and Nutrition, 2003, vol. 54, no. 4, pp. 247-259. DOI: 10.1080/09637480120091982
17. Cao B.R. and Chao C.T. Identification of date palm cultivars in California using AFLP markers. HortScience, 2002, vol. 37, no. 6, pp. 966-968.
18. Miller J., Dunn E., and Hashim I. The glycaemic index of dates and date/yoghurt mixed meals. European Journal of Clinical Nutrition, 2003, vol. 57, no. 3, pp. 427-430. DOI: 10.1038/sj.ejcn.1601565
19. Gad A., Kholif A., and Sayed A. Evaluation of the nutritional value of functional yogurt resulting from combination of date palm syrup and skim milk. American Journal of Food Technology, 2010, vol. 5, no. 4, pp. 250-259. DOI: 10.3923/ajft.2010.250.259.
20. Miller J., Dunn E., Hashim I. Glycemic index of 3 varieties of dates. Saudi Medical Journal, 2002, vol. 23, no. 5, pp. 536-538.
21. Ishurd O. and Kennedy J.F. The anti-cancer activity of polysaccharide prepared from Libyan dates (Phoenix dactylifera L.). Carbohydrate Polymers, 2005, vol. 59, no. 4, pp. 531-535. DOI:10.1016/j.carbpol.2004.11.004.
22. Vayalil P.K. Antioxidant and antimutagenic properties of aqueous extract of date fruit (Phoenix dactylifera L. Arecaceae). Journal of Agricultural and Food Chemistry, 2002, vol. 50, no. 3, pp. 610-617. DOI: 10.1021/jf010716t
23. Mansouri A., Embarek G., Kokkalou E., and Kefalas P. Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food Chemistry, 2005, vol. 89, no. 3, pp. 411-420. DOI:10.1016/j.foodchem.2004.02.051
24. Duke J.A. Handbook of Phytochemical Constituent Grass, Herbs and other Economic Plants. CRC Press, Boca Raton, FL., USA, 1992. 688 p.
25. Puri A., Sahai R., Singh K.L., et al. Immunostimulant activity of dry fruits and plant materials used in Indian traditional medical system for mothers after child birth and invalids. Journal of Ethnopharmacology, 2000, vol. 71, no. 1, pp. 89-92. DOI: 10.1016/S0378-8741(99)00181-6.
26. Keshtkaran M., Mohammadifar M.A., and Asadi Gh.M. The effect of two types of Iranian gum tragacanth on some rheological, physical and sensory properties of date milk beverage. Iranian Journal of Nutrition Sciences & Food Technology, 2012, vol. 7, no. 3, pp. 31-42.
27. Allaith A.A. Antioxidant activity of Bahrain date palm (Phoenix dactylifera L.) fruit of various cultivares. International Journal of Food Science & Technology, 2007, vol. 43, no. 6, pp. 1033-40. DOI: 10.1111/j.1365-2621.2007.01558.x.
28. Habibi A., Vasheghani A., and Moradi Sh. Use of dairy-based starter culture to produce dairy-based drinks. 14th National Biotechnology Congress of Iran, Kerman, 2005. n.p.
29. Taherian A. and Sadeghi Mahunak A. The effect of date syrup on physicochemical, microbial and sensory properties of drink made with kefir grains. New food technologies, 2014, vol. 2, no. 6, pp. 31-42.
30. Kazemizadeh R. and Fadaei Noghani V. Determination of some physicochemical features and general acceptance of flavored milk containing pomegranate skin extract and date nectar during cold storage. Iranian Journal of Food Science and Technology, 2016, no. 54, pp. 15-24.
31. Potter N.F. and Hotchkiss J.H. Food Science 5th Edition, Chapman and Hall (Routledge), Florence, KY.quality, riboflavin and niacin of plain and fruit yoghurt. Indian Journal of Dairy Science, 1995, vol. 39, no. 4, pp. 404-409.
32. Keating K.R. and White C.H. Effect of alternative sweeteners in plain and fruit flavored yogurts. Journal of Dairy Science, 1990, vol. 73, no. 1, pp. 54-62. DOI: 10.3168/jds.S0022-0302(90)78645-6.
33. Janhoj T., Bom Frost M., and Ipsen R. Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloids, 2008, vol. 22, no. 5, pp. 798-806. DOI: 10.1016/j.foodhyd.2007.03.006.
34. Koksoy A. and Kilic M. Effect of water and salt on rheological properties of ayran, a Turkish yogurt drink. International Dairy Journal, 2003, vol. 13, no. 10, pp. 835-839. DOI: 10.1016/S0958-6946(03)00103-1.
35. Iranian National Standards. Milk and milk products - yoghurt - specifications and test methods. 2002. Number 695. (In Persian).
36. Milani E., Baghaei H., and Mortazavi S.A. Evaluation of dates syrup and guar gum addition on physicochemical, viscosity and textural properties of low fat orange Yog-IceCream. Iranian Food Science and Technology Research Journal, 2011, vol. 7, no. 2, pp. 115-120.
37. Gohari Ardabili A., Habibi Najafi M., and Band Haddad Khodaparast M.H. Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream. Iranian Food Science and Technology Research Journal, 2005, vol. 2, no. 1, pp. 23-32.
38. Amerinasab A., Labbafi M., Mousavi M., and Khodaiyan F. Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization. Journal of food science and technology, 2015, vol. 52, no. 10, pp. 6583-90. DOI: 10.1007/s13197-015-1716-4.
39. Kumar P. and Mishra H.N. Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chemistry, 2004, vol. 87, no. 4, pp. 501-507. DOI: 10.1016/j.foodchem.2003.12.022.