Production and Characterization of Milk Dessert Supplemented with Date Seed Powder
نویسندگان
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN
2 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN
doi
10.30492/ijcce.2023.560928.5551چکیده
Milk desserts are semisolid and complex matrices with a proteinaceous structure containing essential ingredients like cow's milk, starch, sugar, gelatin, and flavorings. In this study, the physicochemical, sensory properties and probiotics viability of milk dessert enriched with date seed powder (0, 1.5%, and 3%) during 20 days of storage were investigated. The results indicated that acidity (14.4-26.7), dry matter (24.22%-27.77%), °Brix (22.65-24.39), ash (0.76-0.84), fat (3.61%-3.83%) and protein (3.95%-4.15%) content of milk dessert was increased in the presence of date seed powder. Adding date seed powder significantly increased the stability and viscosity of milk desserts. The viability of the Lactobacillus plantarum (L.plantarum) has improved in the presence of date seed powder; therefore, this food waste could be considered as a prebiotic component. Generally, the most acceptability of sensory evaluations was found in samples treated with 1.5% date seed powder.
