Authors : P.S. Kadam, R.V. Kale and Syed Imran Hashmi
Abstract: 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.
P.S. Kadam, R.V. Kale and Syed Imran Hashmi, 2010. Effect of Different Varieties of Date Palm Paste Incorporation on Quality Characteristics of Yoghurt. Research Journal of Dairy Sciences, 4: 12-17.