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Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt
Author(s) -
Jrad Zeineb,
Oussaief Olfa,
Bouhemda Talel,
Khorchani Touhami,
ELHatmi Halima
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14005
Subject(s) - syneresis , ultrafiltration (renal) , food science , dpph , chemistry , antioxidant capacity , antioxidant , chromatography , biochemistry
Summary 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•‐radical scavenging activity, Fe 2+ chelating capacity and Fe 3+ 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.