Journal of Animal Health and Production

Research Article
J. Anim. Health Prod. 9(1): 94-99
Http://dx.doi.org/10.17582/journal.jahp/2021/9.1.94.99
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Abdul Samad Magsi1*, Ahmed Sultan Jatoi2, Atif Ali Malik1, Arab Khan Lund1

1Department of Dairy Technology, Faculty of Animal Production & Technology, Shaheed Benazir Bhutto University of Veterinary & Animal Sciences, Sakrand-Pakistan; 2Department of Poultry Production, Faculty of Animal Production & Technology, Shaheed Benazir Bhutto University of Veterinary & Animal Sciences, Sakrand-Pakistan.

Abstract | Due to consumers’ concerns about the use of cane sugar in dairy products, scientists are looking for alternative sweetening options without the risk of diabetes and other diseases. The present study was conducted to prepare the Yoghurt Ice Cream (YIC) from buffalo milk using date fruit as natural sweetener replacing the cane sugar. In first experiment, YIC was produced by addition of date with various levels (each of paste and chopped forms) and compared with control to select the most acceptable product. The YIC was perceived significantly lower score (P<0.05) when produced with 10 and 15% of either date paste (4.22 and 4.67, respectively) or date chopped (4.11 and 4.72, respectively) in contrast to control (7.72). While it was produced with 20% of date either paste or chopped became acceptable and received statistically similar (P>0.05) score for acceptability (7.72 and 7.78, respectively) compared to the control (7.72). In the second experiment, the most acceptable product (20% date of both forms paste and chopped) was selected for further sensory evaluation descriptive based. The appearance/color of YIC was noted more attractive by the addition of date chopped than the control and with date paste (score; 3.84, 3.79 and 3.67, respectively) but differences existed non-significant. In case of taste/flavor, the YIC with date chopped perceived significantly (P<0.05) higher score (43.34) compared to that of control (38.28) followed by date paste YIC (34.89). However, the date paste YIC and control was found statistically similar (P>0.05) for the score of body/texture (24.92, 24.70, respectively) and melting quality (3.45 and 3.51, respectively) but significantly differ (P<0.05) from date chopped (27.89 and 4.36, respectively). It was concluded that the cane sugar could be replaced by the addition of 20% of date paste and/or chopped to produce acceptable YIC. Study further concludes that the YIC with addition of date chopped was found to be more attractive in appearance/color and palatable in taste/flavor than the addition of date paste.

Keywords | Dates, Evaluation, Ice-cream, Sensory, Yoghurt.