ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1583386
This article is part of the Research TopicAnalysis of Innovations in Food Development: Improving Nutritional Value, Flavor and Texture in Food ProductsView all 6 articles
Appraisal of functional properties, texture profile, and sensory characteristics of buffalo yogurt enriched with date and raisin dried paste
Provisionally accepted
- 1Department of Dairy Science, Faculty of Agriculture, Cairo University, Oula, Egypt
- 2Cairo University, Giza, Giza, Egypt
- 3Agricultural Research Center (Egypt), Giza, Giza, Egypt
- 4School of Health and Life Sciences, Teesside University, Middleborough, United Kingdom
- 5Department of Zoology, Faculty of Science, New Valley University, ُElkharga, Egypt
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Despite its popularity and health and nutritional benefits, yogurt lacks many bioactive components such as fiber and phytochemicals, which, if added to it, might increase its health, texture, and nutritional value. This study was an attempt to produce a functional yogurt by adding 2 or 4% of date dried paste (DDP) or raisin dried paste (RDP) which are known as excellent sources of a wide range of bioactives. Plain (control) and fruit yogurt samples have been analyzed at 1, 7, and 14 days of storage period for functional and quality properties.The results showed that adding date and raisin paste significantly decreased syneresis and displayed a notable darkening trend. The phenolic content showed approximately a fourfold and five-fold increase upon adding DDP and RDP to yogurt, respectively. Regarding texture parameters, fortified yogurts showed higher firmness, consistency, and cohesiveness values, compared to control yogurt. Increasing the amount of DDP and RDP significantly increased the viable bacterial numbers. Sensorially, yogurt with 2% RDP gained the highest score of overall acceptability. In conclusion, dates and raisins are prominent dried fruits that are excellent sources of several bioactive components and can be used to formulate novel yogurt with higher nutritional value and enhanced functionality.
Keywords: Date dried paste, raisin dried paste, Set yogurt, antioxidant, Texture profile
Received: 25 Feb 2025; Accepted: 16 Apr 2025.
Copyright: © 2025 Hamed, Aly and Ismail. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Ahmed M. Hamed, Department of Dairy Science, Faculty of Agriculture, Cairo University, Oula, Egypt
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