الخصائص الفيزيوكيميائية و الحسية للحليب المنكه بدبس التمر

Abstract EN

The importance of this research is the production of concentrated Dibbs derived from dates as a sweetener and flavoring substance added to fresh cow's milk and camel milk.

The study aimed for assessing the physiochemical and sensory characteristics of milk-based drink flavored with natural date syrup (Dibbs).

Four types of Dibbs milk drink, namely: cow's milk flavored with 15% (w/w) Sukkari date debs, cow's milk flavored with 10% (w/w) Khlass date Dibbs, camel milk flavored with 15% (w/w) Sukkari date Dibbs and camel milk flavored with 10% (w/w) Khlass date Dibbs.

The mean values of moisture content, water activity, total soluble solids and the pH of the four Dibbs flavored milk drinks at room temperature ranged from 77.134 to 80.831 (% w.b.), 0.963 to 0.982, 12.61 to 16.09 (°Brix) and 6.353 to 6.663, respectively.

The density values of the Dibbs flavored milk drinks decreased with temperature and ranged from 1.030 to 1.079 g cm-3.

Predictive equations for the density as a function of temperature adequately fitted the experimental density data, with high correlation coefficients (R2).

The mean values of the basic color parameters L*, a* and b* and the derived color parameters (Chroma, hue angle and browning index) were close for all tested drinks.

The parameters L*, a* and b* varied in the range of 85.133 to 88.667, -0.075 to 0.418 and 13.383 to 15.267, respectively.

The sensory evaluation of the four milk drinks flavored with debs revealed that the best sample is the cow's milk flavored with 10% (w/w) Khlass date Dibbs.