Utilization of date concentrate “Dibis” as functional ingredient in processing Yoghurt Like Product

Abstract

Yoghurt was made from cow’s milk fortified with different levels of date 
concentrate “dibis” (5%, 10% and 15%). The resultant yoghurt products were stored in a 
refrigerator with temperature (4 ± 2ºC)for ten days and the samples were analyzed every 
two days. 
The physiochemical results revealed that the pH of the samples decreased whereas 
the total titratable acidity increased with increasing the concentration of the “dibis”. Total 
solids were found to increase with increase of date-dibis level added. The fat content of the 
produced yoghurts fluctuated with increase of the concentration of the “dibis”, while sugar 
content increased by increasing the concentration of “dibis”. The storage period has no 
effect on fat and sugar content. Whereas, the mineral was found to increase proportionally 
with the amount of “dibis” added.  
The organoleptic assessment revealed that samples with 5% and 10% added “dibis” 
were significantly accepted (P ≤ 0.05) up to the 6th days of storage, while the samples with 
15% dibis was found to be unacceptable by the panelist through out the storage period.