title: Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts.
abstract: Three Tunisian date varieties, Deglet Nour, Kentichi and Allig, served to produce syrups and powders, which were then examined for their physico-chemical composition and antioxidant properties. Different proportions of these sweetening-like agents were incorporated to produce nine different formulations of dairy desserts, with lower amount of added sugars to avoid any artificial flavoring or coloring agents. Sensory and color evaluation data revealed that incorporating Deglet Nour and Kentichi syrup offers the most desirable formulation. Furthermore, syrup polysaccharides and fibers contribute to better maintain the final product texture. In addition, date by-products create a good source of natural thickening agents, involved in enhancing apparent viscosity and spontaneous exudation. Thanks to their high content in phenolic compounds, date by-products considerably improve antioxidant activities of the formulated desserts. Therefore, they could be valued as natural ingredients in the formulation of novel dairy products with high nutritional-properties.
authors.affiliation: Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia. Electronic address: jridimourad@gmail.com.
authors.forename: Mourad
authors.initials: M
authors.lastname: Jridi
authors.affiliation: Laboratoire de Biodiversité et de Biotechnologie Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax, B.P. 1037-3018 Sfax, Tunisia.
authors.forename: Nabil
authors.initials: N
authors.lastname: Souissi
authors.affiliation: Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia.
authors.forename: Marwa Ben
authors.initials: MB
authors.lastname: Salem
authors.affiliation: Laboratoire d'analyse alimentaire, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 3038 Sfax, Tunisia.
authors.forename: M A
authors.initials: MA
authors.lastname: Ayadi
authors.affiliation: Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia.
authors.forename: Moncef
authors.initials: M
authors.lastname: Nasri
authors.affiliation: Laboratoire d'analyse alimentaire, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 3038 Sfax, Tunisia.
authors.forename: Samia
authors.initials: S
authors.lastname: Azabou
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D003611:Dairy Products / Q000032:analysis*; D005421:Flavoring Agents; D065749:Phoeniceae / Q000737:chemistry*; D013549:Sweetening Agents
chemical_list: D000975:Antioxidants; D005421:Flavoring Agents; D013549:Sweetening Agents
keywords: Antioxidant properties; Dairy dessert; Flavor; Syrup and powder date; Texture