Chapter 7

Yogurt Fortied with Date Fiber

Isameldin B. Hashim, Ali. H. Khalil, and Hanan S. A

Key Points Yogurt is considered a healthy food and incorporating dietary ber will make it even healthier. Date ber, a by-product of date syrup production, is a good source of dietary ber. Consumer test results indicated that the appearance, color, and avor ratings were signicantly affected by ber fortication. Yogurt fortied with up to 3 % date ber had similar sourness, sweetness, rmness, smoothness, and overall acceptance ratings as the control yogurt. Fortifying yogurt with 3 % date ber produced acceptable yogurt with benecial health effects. Keywords Yogurt Date ber Sensory quality Acceptability Quality parameters

Abbreviations
a* b* L* UAE + redness and blueness Yellowness Lightness The United Arab Emirates

Portions of this chapter used with permission from: J. Dairy Sci. 92:54035407, doi: 10.3168/jds.2009-2234 American Dairy Science Association, 2009. I.B. Hashim (*) H.S. A Department of Food Science, United Arab Emirates University, University Street, Al Ain, Abu Dhabi, United Arab Emirates e-mail: ihashim@uaeu.ac.ae A.H. Khalil Department of Food Science and Technology, Minouya University, University Street, Shebin El-Kom, Egypt V.R. Preedy et al. (eds.), Handbook of Food Fortication and Health: From Concepts to Public Health Applications Volume 2, Nutrition and Health, DOI 10.1007/978-1-4614-7110-3_7, Springer Science+Business Media New York 2013 87

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Introduction
Yogurt is an important dairy product, particularly for consumers with lactose intolerance. Yogurt is considered a healthy food because it contains viable bacteria that are considered probiotics. Milk and dairy products do not contain ber. Fiber is found in the cell wall of fruits, vegetables, and cereals [1, 2]. Fiber of different sources is added to products to increase cooking yield and water-holding capacity, reduce lipid retention, improve textural properties and structure, or reduce caloric content by acting as a bulking agent [3]. Consumption of foods containing ber may prevent or decrease gastrointestinal disorders [4], hypertension, hypercholesterolemia, obesity [5], diabetes [68], coronary heart disease [9, 10], and cancer [11, 12]. Several researchers have studied the effect of dietary ber on yogurt quality. Addition of 1.32 % oat ber improved the body and texture of unsweetened yogurt and decreased the overall avor quality [13]. The effect of wheat bran (natural and toasted) and avor (pineapple and pi a colada) on yogurt quality were studied [14]. The pH increased and syneresis decreased with increasing ber (1.5, 3.0, and 4.5 % by weight). Natural bran had a greater effect on consistency than did toasted bran, and yogurt avored with pia colada had higher viscosity than yogurt avored with pineapple [14]. The effects of commercial bers from apple, wheat, bamboo, or inulin on sensory and rheological properties of yogurt were studied [15]. Although some rheological characteristics were modied, the supplemented yogurts were acceptable to consumers. Yogurt fortied with apple ber had a different color compared with unfortied yogurt. The reported ndings showed that yogurt containing 1 % orange ber had a lighter, more red and more yellow color [lower lightness (L*), higher redness (a*) and yellowness (b*) values] in addition to having lower syneresis than control and yogurt containing 0.6 and 0.8 % orange ber [16]. Fermented milk enriched with citrus ber (orange and lemon) had good acceptability [17]. Addition of 0.5 % barley b-glucan or inulin and guar gum (>2 %) were effective in improving serum retention and viscoelastic properties of low-fat yogurt [18]. Incorporation of ber obtained from asparagus shoots increased yogurt consistency and imparted a yellow-greenish color to the yogurt [19]. Dates are a good source of dietary ber [2022]. The dietary ber content of dates ranges from 4.4 to 11.4 % depending on date variety and ripening stage [2326]. A serving of dates (56 fruits) can provide 14 % of the recommended daily intake of dietary ber [23]. The United Arab Emirates (UAE) is the fourth leading country worldwide for date production, producing 755,000 tons of dates annually, representing 12 % of the worlds production [27]. The dates, one of the most important fruit crops in the UAE, are processed to produce date syrup. Date ber, a by-product remaining after date syrup extraction, contains 51.57 % total dietary ber [28]. Incorporation of date ber into yogurt without affecting sensory quality and acceptability was investigated. The quality of fresh yogurt fortied with date ber (acidity, pH, color, texture prole, sensory properties, and consumer acceptance) was studied [29].

Yogurt Making
Yogurt samples were prepared from fresh cow milk, purchased from a local supermarket, in the Food Preparation Laboratory of the Food Sciences Department, UAE University, following the procedure used at a local dairy company (Al Ain Dairy). Yogurt was made by dissolving milk solid nonfat (2.5 %) and stabilizer, Grindsted ES255 Emulsier and Stabilizer system, Danisco Ingredients, Braband, Denmark, (0.6 %) in milk. The ber was added according to the composition of the samples (0, 1.5, 3.0, and 4.5 %). The mixture was heated in a water bath at 85 C for 30 min, cooled to approximately 42 C, inoculated with commercial yogurt culture (YO-FAST-88, Chr. Hansen, Hrsholm, Denmark), transferred to plastic cups, incubated at 43 C for 4 h, and stored at 4 C overnight before testing. Control yogurt without date ber and yogurt containing 1.5 % wheat bran were also prepared.

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Preliminary studies indicated that yogurt containing a high level of date ber had a different avor. Yogurt with the highest date ber level was avored with vanilla to mask the avor that might arise from the high level of addition of date ber.

Quality Parameters
The pH of the samples was determined using a digital pH meter (Thermo Orion pH meter, model 420, Waltham, MA). The measurements were done in triplicate. Titratable acidity, expressed as percentage of lactic acid, was determined by mixing 10 g of yogurt with 20 mL of distilled water and titrating with 0.1 N NaOH using phenolphthalein as an indicator to an end-point of faint pink color. The measurements were done in triplicate. Texture Prole analysis of the yogurt samples was measured using QTS 20 texture analyzer (model QTS20, Brookeld Instruments, Harlow, UK) equipped with a 5-kg load cell. Texture prole analysis was carried out by a compression test that generated plot of force (g) vs. time (s). A 25-mm-diameter perplex cylindrical probe was used to measure textural prole of the yogurt samples at 10 0.5 C. In the rst stage, the samples were compressed to 10 mm depth and the speed of the probe was xed at 30 mm/min during the pretest, compression, and relaxation of the samples. The typical textural prole (forcetime) curve was obtained with one complete run. Hardness, gumminess, adhesiveness, cohesiveness, and springiness of yogurt samples were calculated by the software program (TexturePro software, Brookeld Instruments). The data presented are average of ve replications. Color parameters L*, a*, b* values were measured by using a colorimeter (ColorFlex, HunterLab, Reston, VA). A white tile was used for standardization. Three replications were conducted. Thirty-three panelists consisting of students and staff of the university were recruited and instructed on how to perform sensory Evaluation. The evaluation was conducted in partitioned sensory evaluation booths at the Department of Food Science (UAE University). Yogurt samples were presented in white plastic cups under uorescent light. All samples were marked with 3-digit codes, and the order of presentation of samples was randomized for each panelist. The panelists rated appearance, color, rmness (texture or body), smoothness, sweetness, sourness, avor, and overall acceptance using a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). Data was analyzed using SPSS Statistical Software (version 13.5, SPSS Inc., Chicago, IL). Sensory data were statistically tested using ANOVA to determine if a statistical difference existed (P 0.05) and the least signicance difference was used for means comparison.

Impact of Date Fiber on Yogurt Quality

Acidity, pH, and color values of fresh yogurt fortied with ber are shown in Table 7.1. Yogurts fortied with date ber or wheat bran had similar acidity (1.071.08) as control yogurt (1.04). Similar results were reported for yogurt fortied with oat ber [13] and natural or toasted wheat bran [14]. Yogurt fortied with 4.5 % date ber and avored with vanilla had similar acidity (1.05) as the control and unavored date ber yogurts. The reported ndings [14] show that yogurts fortied with natural or toasted wheat bran and avored with pineapple or pia colada had similar acidity. Acidity of yogurt was not signicantly affected by ber (date ber and wheat bran) and avor addition. The pH of yogurts fortied with date ber ranged from 4.61 to 4.67, which is similar to the pH of yogurt fortied with wheat bran (4.64). Increasing the date ber level had no effect on yogurt pH. Yogurts fortied with date ber or wheat bran had signicantly higher pH compared with that of control yogurt (4.47).

90 Table 7.1 Acidity, pH, and colora of yogurt fortied with date ber (means SD) Yogurt Control 1.5 % wheat bran 1.5 % date ber 3.0 % date ber 4.5 % date ber 4.5 % date ber avored with vanilla
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Acidity, % lactic acid 1.04 1.0b 1.08 1.8b 1.08 1.8b 1.08 1.8b 1.07 1.8b 1.05 1.8b

pH 4.47 0.06c 4.64 0.03b 4.61 0.02b 4.63 0.04b 4.65 0.02b 4.67 0.02b

L* 95.5 0.3b 89.3 0.3c 84.8 1.1e 80.1 1.2d 75.4 0.9f 75.5 1.1f

a* 0.8 0.6d 0.8 0.7e 2.7 0.4c 4.1 0.6b 4.9 0.8b 5.0 0.4b

b* 9.1 0.4e 11.1 0.2c 9.7 0.4e 11.0 0.3c 12.4 0.3b 12.2 0.4b

The columns and rows show the mean + SD of three replicates of the yogurt and yogurt containing wheat bran or date ber L* (lightness), a* (+ redness and blueness); b* (yellowness) bf Means within a column followed by different superscript letter differ (P 0.05) With permission from ElsevierJ. Dairy Sci. 92:54035407, doi: 10.3168/jds.2009-2234 American Dairy Science Association, 2009

Although addition of ber had no effect on yogurt acidity and lactobacilli counts, it increased the pH. A similar result was reported for yogurt fortied with 1.32 % oat ber [13]. Oat ber yogurt had a signicantly higher pH (4.31) compared with control yogurt (4.17), whereas other [15] reported that addition of commercial apple, wheat, bamboo, or inulin bers had no effect on yogurt pH. We have no explanation for this effect other than to attribute it to the type of ber. Flavoring yogurt fortied with 4.5 % date ber with vanilla had no effect on pH. Flavored and unavored yogurts fortied with 4.5 % date ber had similar pH. Yogurt color was affected by the addition of date ber or wheat bran. The date ber had a brownish color, whereas the wheat bran had a yellowish color. Yogurts fortied with date ber or wheat bran had signicantly higher a* and b* values and lower L* values compared with the control yogurt. Increasing the date ber level increased a* and b* values and decreased L* values signicantly. Yogurts fortied with date ber had signicantly lower L* values and higher a* values compared with wheat bran yogurt. Yellowness of the yogurt depends on the level of date ber. Yogurt fortied with 3 % date ber had similar b* values as wheat bran yogurt. Yogurt fortied with 1.5 % date ber had signicantly lower b* values compared with wheat bran yogurt, whereas yogurt fortied with 4.6 % had signicantly higher b* values. Similar results were reported for yogurts fortied with commercial apple ber [15], orange ber [16], and asparagus ber [19]. Yogurt fortied with date ber had a brownish color, whereas yogurt fortied with orange ber or apple ber had a yellowish color and that fortied with asparagus ber had a yellow-greenish color. Findings [15] reported that fortication with commercial wheat, bamboo, or inulin bers had no effect on yogurt color. This indicated that yogurt color is dependent on the color of the ber source. Flavoring 4.5 % date ber yogurt with vanilla had no effect on yogurt color. Flavored and unavored yogurts fortied with 4.5 % date ber had similar color values. Yogurt fortied with 1.5 % date ber had similar textural properties (hardness, gumminess, adhesiveness, cohesiveness, and springiness) as control yogurts (Table 7.2). Although the addition of 1.5 % date ber had no effect on yogurt texture, 1.5 % wheat bran yogurt had signicantly higher hardness, gumminess, and springiness values and a signicantly lower adhesiveness value compared with the control. Fortifying yogurt with 3.0 % date ber had signicant effect on the textural properties. Hardness, gumminess, and springiness increased and adhesiveness and cohesiveness decreased signicantly. Increasing the hardness may be related to date ber absorbing more moisture because of its higher water-holding capacity. Yogurt fortied with 3 or 4.5 % date ber had similar textural properties showing that increasing date ber level to 4.5 % had no signicant effect on yogurt texture. The use of a 1:1 ratio of inulin to galactomannan produced yogurt with the highest curd tension [30], and addition of b-glucan (0.5 %), partially hydrolyzed guar gum, and inulin (2 %) improved the texture and rheological properties of low-fat yogurt [18]. Flavoring 4.5 % date ber yogurt with vanilla (to improve yogurt avor) decreased the hardness and increased adhesiveness signicantly without affecting gumminess, cohesiveness, or springiness; we have no explanation for this effect. As reported previously [14] yogurt avored with pia colada was more viscous than that avored with pineapple.

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Table 7.2 Texture properties (means SD) of yogurt fortied with date ber Yogurt Control 1.5 % wheat bran 1.5 % date ber 3.0 % date ber 4.5 % date ber 4.5 % date ber avored with vanilla
ac

Hardness g 37.5 3.1a 47.6 1.9c 36.5 3.5a 55.0 5.4b 57.0 5.0b 49.2 4.3c

Gumminess g 20.8 1.8a 25.6 1.4c 20.9 1.9a 29.0 2.6b 30.4 2.5b 26.4 2.7b,c

Adhesiveness g.s 76.1 13.5b 101.2 10.8c 64.0 11.9b 175.7 39.2a 180.4 29.1a 134.4 16.0c

Cohesiveness g.s 0.56 0.01b 0.54 0.01b,c 0.55 0.01b,c 0.53 0.02c 0.53 0.01c 0.54 0.01b,c

Springiness mm 7.4 0.09c 7.7 0.16b 7.3 0.26c 7.6 0.16b 7.7 0.18b 7.6 0.17b

The columns and rows show the mean + SD of ve replicates of the yogurt and yogurt containing wheat bran or date ber Means within a column followed by different superscript letter differ (P 0.05) With permission from ElsevierJ. Dairy Sci. 92:54035407, doi: 10.3168/jds.2009-2234 American Dairy Science Association, 2009

Table 7.3 Sensory quality and acceptabilitya of yogurt fortied with date ber (n = 33) Yogurt Control 1.5 % wheat bran 1.5 % date ber 3.0 % date ber 4.5 % date ber 4.5 % date ber avored with vanilla Appearance Color Firmness 8.5 0.7b 7.6 1.4b 8.3 0.7b 6.2 2.2c 6.2 1.9c 6.0 2.2c 6.2 1.0c 6.4 0.7c 6.5 0.7c 6.0 1.3c 6.3 1.3c 6.2 1.1c 6.2 0.7c 5.8 1.4c 6.7 1.1b,c 6.6 1.1b,c 5.9 1.0c 5.9 1.5c Smoothness Sweetness Sourness 7.5 1.2b 6.9 1.1b 7.4 1.0b 6.1 1.9c 3.4 1.5c 4.3 1.8d 6.6 1.1b,c 6.7 1.2b,c 6.2 1.1c 6.4 1.2c 5.9 1.4b 6.2 1.1b 5.9 1.1b 5.9 1.0b 6.5 1.2b,c 6.5 1.4b,c 5.4 1.2e 5.4 1.4e Flavor 7.5 1.2b 3.3 1.4d 6.1 1.2c 5.9 1.2c,e 5.1 1.2e 5.0 1.4e Overall acceptance 7.4 1.2b 4.2 1.6d 6.8 1.0b,c 6.8 0.9b,c 5.8 0.9c,e 5.3 1.1e

The columns and rows show the mean + SD of 33 panelists/judges evaluated the yogurt and yogurt containing wheat bran or date ber a A 9-point hedonic scale was used with (1) = dislike extremely and (9) = like extremely; mean standard deviation be Means within a column followed by different superscript letter differ (P 0.05) With permission from ElsevierJ. Dairy Sci. 92:54035407, doi: 10.3168/jds.2009-2234 American Dairy Science Association, 2009

Sensory quality and consumer acceptance of yogurt fortied with ber were presented on Table 7.3. Fortifying yogurt with date ber had a signicant effect on all sensory properties except sweetness. Yogurt fortied with date ber had signicantly lower ratings for appearance, color, and avor. Firmness, smoothness, sourness, and overall acceptance ratings depended on the level of fortication. Yogurt fortied with up to 3 % date ber had similar rmness, smoothness, sourness, and overall acceptance ratings as control yogurt. Increasing date ber fortication level to 4.5 % decreased rmness, smoothness, sourness, and overall acceptance ratings signicantly compared with control yogurt. Yogurt fortied with wheat bran was signicantly different compared with control yogurt. Although wheat bran and date ber fortied yogurts had similar ratings for appearance, color, rmness, and smoothness, the wheat bran fortied yogurts had signicantly lower ratings for sweetness, sourness, avor, and overall acceptance. As reported previously [13] addition of ber improved the body and texture of unsweetened yogurt and decreased overall avor quality. Yogurts fortied with wheat, bamboo, or inulin bers were acceptable and had similar sensory properties as plain yogurt [15] and citrus berenriched fermented milk was reported to be acceptable [17]. Flavoring yogurt fortied with 4.5 % date ber had no effect on sensory quality and acceptability. Flavored and unavored yogurts fortied with 4.5 % date ber had similar sensory quality and acceptability ratings.

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Guidance on Safe Levels or Guidance on Levels to be Added

Date ber contains 52 % total dietary ber, 20 % sugars and other nutrients. These nutrients are naturally found in the dates. Date ber is a by-product of date syrup production. Addition of any amount of date ber is safe.

Recommendation
Date ber can be added to yogurt (up to 3 %) as a functional ingredient without affecting its quality.

Conclusions
Fortifying yogurt or dairy products with ber is of great interest to improve the functionality and create functional foods with health benets. The addition of dietary ber to yogurt would complement its healthy characteristics. Fortifying yogurt with 3 % date ber produced an acceptable product with potential benecial health effects.

References
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18. Brennan CS, Tudorica CM. Carbohydrate-based fat replacers in the modication of the rheological, textural and sensory quality of yoghurt: comparative study of the utilization of barley beta-glucan, guar gum and inulin. Int J Food Sci Technol. 2008;43:82433. 19. Sanz T, Salvador A, Jimenez A, Fiszman S. Yogurt enhancement with functional asparagus ber, effect of ber extraction method on rheological properties, color and sensory acceptance. Eur Food Res Technol. 2008; 227:151521. 20. Myhara RM, Karkalas J, Taylor MS. The composition of maturing Omani dates. J Sci Food Agric. 1999; 79:134550. 21. Al-Farsi M, Alasalvar C, Al-Abid M, et al. Compositional characteristics of dates, syrups, and their by-products. Food Chem. 2007;104:9437. 22. Elleuch M, Besbes S, Roiseux O, et al. Date esh: chemical composition and characteristics of the dietary ber. Food Chem. 2008;111:67682. 23. Spiller GA. Suggestion for basis on which to determine a desirable intake of dietary ber. In: CRC handbook of dietary ber in human nutrition. 2nd ed. Boca Raton, FL: CRC; 1993. pp. 351354. 24. El-Zoghbi M. Biochemical changes in some tropical fruits during ripening. Food Chem. 1994;49:337. 25. Al-Hooti S, Jiuan S, Quabazard H. Studies on the physicochemical characteristics of date fruits of ve UAE cultivars at different stages of maturity. Arab Gulf J. 1995;13:55369. 26. Al Shahib W, Marshall RJ. Dietary ber content of dates from 13 varieties of date palm Phoenix dactylifera L. Int J Food Sci Technol. 2002;37:71921. 27. Statistical Databases, FAO. 2008. http://faostat.fao.org. Accessed May 30, 2008. 28. Hashim IB. Utilization of date ber as a functional ingredient in food products. In: IFT-Carbohydrates Division Symposium: functionality and nutritional benets of new dietary ber sources. Proc. 68th Annual Meeting, Institute of Food Technologists, New Orleans, LA; 2008. 29. Hashim IB, Khalil AH, A HS. Quality characteristics and consumer acceptance of yogurt fortied with date ber. J Dairy Sci. 2009;92(11):54037. 30. Hassan FAM, Helmy WA, Enab AK. Utilization of some local polysaccharide in manufacturing of yoghurt. Egypt J Dairy Sci. 1999;27:2819.