EVALUATION OF THE NUTRITIONAL VALUE OF FUNCTIONAL YOGHURT RESULTING FROM A COMBINATION OF DATE PALM SYRUP AND SKIM MILK

The development of fermented products with a new flavor and health benefits helps the dairy industry increase its sales. Date fruit is one important source of supplying minerals and vitamin elements with acceptable taste. The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yoghurt with 14% total solids. Physical properties such as sensory characteristics and apparent viscosity were evaluated. To evaluate the nutritional value of yoghurt, antioxidant values were monitored during storage and the sample which recorded the highest values would determine its chemical composition. In addition, some micronutrients (HCl-soluble minerals) and (folate and C vitamins) were compared to plain yoghurt. Results showed that yoghurt enriched with 10% date syrup had a significant sweetness, recorded the highest antioxidant values, was higher in HCl-soluble minerals and folate concentration compared to plain yoghurt. It could be concluded that numerous health benefits beyond its nutritional value have been associated with consuming yoghurt enriched with 10% date palm syrup.