Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt

摘要

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 center dot-radical scavenging activity, Fe2+ chelating capacity and Fe3+ 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.