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首页> 外文期刊>Acta Horticulturae >Evaluation of the nutritional value of functional yoghurt resulting from a combination of date palm syrup and skim milk.
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Evaluation of the nutritional value of functional yoghurt resulting from a combination of date palm syrup and skim milk.

机译：评估由椰枣糖浆和脱脂乳组合而成的功能性酸奶的营养价值。

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摘要

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.
机译：具有新风味和健康益处的发酵产品的开发有助于乳制品行业增加其销售额。枣果是提供具有可接受味道的矿物质和维生素元素的重要来源。这项研究的目的是使用椰枣糖浆作为水（v / v）的一部分，用于在加工酸奶中重构脱脂奶粉，其总固体含量为14％。评价了诸如感官特性和表观粘度的物理性质。为了评估酸奶的营养价值，在储存过程中监测了抗氧化剂的价值，记录最高价值的样品将确定其化学成分。此外，将一些微量营养素（可溶于HCl的矿物质）和（叶酸和C维生素）与普通酸奶进行了比较。结果表明，与普通酸奶相比，富含10％枣糖浆的酸奶具有显着的甜度，记录了最高的抗氧化剂值，在HCl可溶性矿物质和叶酸中的含量更高。可以得出结论，食用富含10％椰枣糖浆的酸奶可以带来许多超越其营养价值的健康益处。

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