Characterization of the quality of the steamed yoghurts enriched by dates flesh and date powder variety H’loua

DOI: 10.7904/2068-4738-IX(17)-31

Ahmed HARIRI1*, Nawel OUIS2, Djilali BOUHADI1, Zouaoui BENATOUCHE1

 1Bioconversion Laboratory, Microbiology Engineering and Health Saftey, University Mustapha Stambouli of Mascara (UN 2901), BP. 763, Sidi Said, 29000, Mascara, ALGERIA.

2Laboratory pf Physical Chemistry of Macromolecules and Biological Interfaces, University Mustapha Stambouli of Mascara (UN 2901), BP. 763, Sidi Said, 29000, Mascara, ALGERIA.

Corresponding author*: haririahmed@yahoo.fr. Tel. 00213661721190

Abstract. The purpose of the present work was to investigate the effect of including date flesh and date powder in the steamed yoghurt processing on some quality during four weeks of storage. In order to obtain the powders, date variety of H’loua was washed, cut into small particles, and then dried at 90 °C during 2 h. Seven steamed yoghurts were manufactured: control prepared by 80 g/L sucrose, yoghurts manufactured by replacement of some quantity of sucrose by 10, 20 and 25 g/L of the date powder and yoghurts prepared by replacement of some quantity of sucrose by 60, 70 and equal quantity 80 g/L of date flesh. All samples were analyzed for some physicochemical, biochemical, microbiological and sensory characteristics at 1, 7, 15, 21 and 29 days of storage. The total or partial replacement of the sucrose by date flesh and date powder improves the nutritional quality of the yoghurts such as proteins, fat, ash, and dry mater, but the level of the total sugars was decreased. Results of microbiological analyze showed complete absence of the total and fecal coliforms, Staphylococcus aureus, faecal streptococci and Salmonella in all yoghurts prepared and throughout the storage period. Replacement of the sucrose by all types of date improves the sensory characteristics of the yoghurts included taste and texture.

Keyword: Date flesh, date powder, H’loua, Quality, Sucrose, Yoghurt.


Leave a Reply