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Engineering ProceedingsEngineering Proceedings
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17 May 2022

6 Pages

Fortification of Traditional Fermented Milk “Lben” with Date Powder: Physicochemical and Sensory Attributes †

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Laboratory of Physiopathology, Foods and Biomolecules (LR17ES03), Higher Institute of Biotechnology Sidi Thabet, University of Manouba, BP-66, Ariana 2020, Tunisia
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†
Presented at the 1st International Electronic Conference on Processes: Processes System Innovation, 17–31 May 2022; Available online: https://ecp2022.sciforum.net.
Eng. Proc.2022, 19(1), 43;https://doi.org/10.3390/ECP2022-12618
This article belongs to the Proceedings of The 1st International Electronic Conference on Processes: Processes System Innovation
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Abstract

The main objective of this study was to evaluate the effect of date powder supplementation on the main quality attributes of “Lben” a traditional fermented milk. Physicochemical and sensory analyses of fortified Lben showed that supplementation with date powder (6%; w/v) conducted to a decrease in acidity and an increase in pH, with a slight decrease in the final lactic bacteria count. Lben fortification with date powder improved its overall acceptability, induced an increase in color and odor intensities, and enhanced the balance of the sweet/sour tastes. Additionally, fortification resulted in the development of fruity and sweet tastes in Lben.

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