TY  - JOUR
T1  - Effect of Different Varieties of Date Palm Paste Incorporation on Quality Characteristics of Yoghurt
AU - Kadam, P.S. AU - Kale, R.V. AU - Imran Hashmi, Syed 
JO  - Research Journal of Dairy Sciences
VL  - 4
IS  - 2
SP  - 12
EP  - 17
PY  - 2010
DA  - 2001/08/19
SN  - 1993-5277
DO  - rjdsci.2010.12.17
UR  - https://makhillpublications.co/view-article.php?doi=rjdsci.2010.12.17
KW  - Phoenix dactylifera
KW  -date palm paste
KW  -yoghurt
KW  -Behri
KW  -Safri
KW  -quality
AB  - Yoghurt was prepared by using two different varieties of date palm paste cultivars viz. Behri and Safri at varying levels of concentration. The efforts were made to investigate the influence of different varieties of date paste on physical properties (settling time and synersis), chemical characteristics (pH, acidity, moisture, fat, protein and total soluble solids), sensory quality (appearance, colour, flavour, taste, texture and overall acceptability). The data generated during present investigation revealed that date palm pastes from both varieties could be use as a novel ingredient in enhancing the quality characteristics of yoghurt. Yoghurt sample prepared with incorporation of 10% date palm paste of Safri variety resulted in superior organoleptic as well as chemical characteristics compared to other treated samples, justifying its suitability in date palm paste yoghurt preparation.
ER  -