Effect of Plant Sweeteners with Date Syrup on Physicochemical and Sensory Quality Properties of Cow's Milk | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 13, Issue 12, December 2022, Page 175-179 PDF (508.54 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2022.175212.1081 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Nadia Sh. Alshamlan  
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| Department of Food and Nutritional Sciences, College of Health Sciences, Public Authority for Applied Education and Training, Shuwaikh 70654, Kuwait | ||||
| Abstract | ||||
| This research study the effect of addition date syrup as sweetness in milk. Date syrup extracted from local dates as a source of sugar in producing flavored milk drinks, dates can be used as a natural sweetener with various health and nutritional advantages for customer acceptability. Dates syrup added to cow's milk with adequate amounts in (5, 7.5, 10, and 12.5% date syrup / total weight of flavored milk). Results of sensory evaluation indicated that the ratio of% exhibited the highest acceptability in compared with the other Results of physical, chemical, and sensory properties of the selected milk samples, found that water activity and pH content was high (p < 0.05), and moisture content and percentage of soluble sugars were low (p < 0.05). This results medicated that dairy products could be fortified with dates syrup with to produce drinks of high nutritional value without adding artificial additives, refined sweeteners and preservatives, and are accepted by consumers. | ||||
| Keywords | ||||
| Date syrup; milk; physicochemical; sensory; syrup | ||||
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