Evaluation of the nutritional value of functional yoghurt resulting from combination of date palm syrup and skim milk.

摘要

The objective of this study was to add date palm syrup to water (2-10% v/v) used in reconstituting skim milk powder during preparation of yoghurt with a TS content of 14. Physicochemical properties, sensory properties and antioxidative activity were determined. Yoghurt enriched with 10% date syrup had a sweet flavour and a smooth texture, demonstrated the highest antioxidant values and had higher HCl-soluble minerals and folate contents than plain yogurt. It is concluded addition of 10% date palm syrup to youghurt improves its health promoting properties.