Author/Authors :
Raiesi Ardali ، F. نويسنده Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran , , Rahimi، E. نويسنده , , Tahery، S. نويسنده Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. , , Shariati، M. A. نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. ,
Abstract :
Date Syrup is a natural sweetener that is a suitable ingredient to be used in formulation of food products in order to improve the nutrient properties. In this research a new drink is produced by the addition of date syrup in concentration of 5%, 8%, and 10% to milk. Physical, chemical, rheological and sensory properties of the samples were evaluated. Statistical analysis using SPSS software and Duncan test at 95% confidence level were employed. It was concluded that with increasing the amount of date syrup in the formulation of drink, characteristics such as dry matter, specific gravity, turbidity, were increased. Color measurement of the samples reported that the color parameters, L*, a*and b*, of the samples have a significant difference and using date syrup in formulation of drink caused changes in the color of the samples. Sensory evaluation of the samples also indicated that by increasing the amount of date syrup the acceptability of the samples was increased and the highest score belonged to the sample including %10 date syrup.
