The Evaluation of Date Palm Pomace on the Physical Qualities and Acceptance of Yogurt

Abstract

Date fruit is a globally important commodity that plays a significant role in the economic and political lives of date-growing areas. The date palm has
phases of ripening as hababauk, kimri, khalal, rutab, and tamer. Sugar, protein, fat, minerals, ash, pectin, crude fiber, polyphenols and water, the primary components of dates. Products made from date palms include semi-finished and ready-to-use date items as well as products made from date pomace, juice, syrup, spread, and pomace. In the processing of yogurt, date palm pomace powder with concentrations of 10, 20 and 30% was applied. Date palm pomace powder has been shown to improve the chemical properties of yogurt (mineral content, pH, titrable acidity, total solids, ash, fat, protein content, and vitamin C), viscosity and syneresis. Comparisons between sample yogurts supplemented with various amounts of date palm pomace yogurt and plain yogurt were performed (control). The yogurt’s total sugar, protein, fiber, vitamin C, and mineral contents were improved by adding date palm pomace at varied quantities (10, 20 and 30%). Yogurt’s pH and lipid content were significantly lower with the addition of date palm powder. Yogurt that had date palm pomace added to it had greater viscosity and less product syneresis than control yogurt. Additionally, so that we could effectively utilize the date palm byproduct, we produced enriched, one of which was dairy, which is high in dietary fiber, minerals and antioxidants, all of which serve to mitigate the harmful effects of dairy.