Sensory Analysis of a New Yogurt Formulation with Date Syrup from the Semi-Soft 'Hmira' Variety

Résumé

Date palms (Phoenix dactylifera L.) hold significant ecological, socio-economic, and nutritional value for populations in the Saharan region. To optimize the use of common date varieties, particularly those produced in large quantities in southern Algeria, technological valorization is essential. Date syrup, known as Robb, derived from the Hmira variety and produced locally through traditional methods, can be used to enhance industrial-scale yogurt production. Microbiological analysis of Robb was conducted following Algerian standards before the production of Robb-flavored yogurt. A trial production of a yogurt-Robb mixture was carried out at laboratory scale (POSL). The resulting products underwent sensory analysis, evaluated through a preference test by a panel of 70 participants, who provided tasting notes. The microbiological results showed that the date syrup was free from pathogenic and bacterial contaminants and met national requirements. The sensory evaluation determined the level of acceptability of the products with increasing date syrup concentrations among the tasters. The yogurt-Robb mixture containing a 7% date syrup concentration was the most preferred. The main descriptors influencing the tasters' choice were acidity, sweetness, and texture, while aroma and color had less influence. This study emphasizes the potential to add value to low-market-quality date by-products, specifically Robb, by utilizing them as a sweetener in the dairy industry. This approach can lead to the production of naturally flavored dairy products with significant nutritional and health benefits.

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