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Production and evaluation of date-skim milk powder
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Abstract: This study was carried out to produce date-skim milk powders rich in sugars, proteins and minerals. Factors affecting the physical, chemical, sensory, microbiological properties and quality of the products were studied after processing and during storage.
Results indicated that the best mixtures were at a ratio of 1: 1 and1: 2 from date or date extract: skim milk powder regardless of the product type. Total sugars, protein and ash contents of the products ranged from 47.85 to 65.95, 14.38 to 27.66 and 3.92 to 7.59%, respectively (on dry weight basis) and caloric value of the products ranged from 361.23 to 367.26 cal/100g.
Essential amino acids composition of the new products was high especially leucine, lysine, isoleucine, phenylalanine and valine, and non essential amino acids such as glutamic acid, aspartic acid and proline. Also, the present results indicated that the products are good source of many important elements such as potassium, calcium, sodium and phosphorus.
The chemical composition of the products was slightly affected by storage, while statistical analyses for sensory evaluation of the products showed that they were accepted till 9 months of storage at room temperature (25ºC)
Key words: date- skim milk powder, production ,storage.
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| Publication year |
2009
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| Pages |
296-305
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
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| City |
القاهرة
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| serial title |
Bulltin Faculty Agricultural Cairo University
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| ISSN |
0526-8613
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| Author(s) from ARC |
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AGROVOC
TERMS |
Production.
Storage.
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| Proposed Agrovoc |
date- skim milk powder;
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| Publication Type |
Journal
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