BENYAGOUB, E., BOULENOUAR, N., CHERITI, A., MAMMERI, A. (2025). Sensory Analysis of a New Yogurt Formulation with Date Syrup from the Semi-Soft 'Hmira' Variety. , 15(1), 38-49. doi: 10.33794/qjas.2025.158899.1201
Elhassan BENYAGOUB; Noureddine BOULENOUAR; Abdelkarim CHERITI; Abdelouahab MAMMERI. "Sensory Analysis of a New Yogurt Formulation with Date Syrup from the Semi-Soft 'Hmira' Variety". , 15, 1, 2025, 38-49. doi: 10.33794/qjas.2025.158899.1201
BENYAGOUB, E., BOULENOUAR, N., CHERITI, A., MAMMERI, A. (2025). 'Sensory Analysis of a New Yogurt Formulation with Date Syrup from the Semi-Soft 'Hmira' Variety', , 15(1), pp. 38-49. doi: 10.33794/qjas.2025.158899.1201
BENYAGOUB, E., BOULENOUAR, N., CHERITI, A., MAMMERI, A. Sensory Analysis of a New Yogurt Formulation with Date Syrup from the Semi-Soft 'Hmira' Variety. , 2025; 15(1): 38-49. doi: 10.33794/qjas.2025.158899.1201

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

Al-Qadisiyah Journal For Agriculture Sciences
Volume 15, Issue 1, June 2025, Pages 38-49    PDF (914.89 K)
Document Type: Research Paper
DOI: 10.33794/qjas.2025.158899.1201
Authors
Elhassan BENYAGOUB* 1; Noureddine BOULENOUAR2; Abdelkarim CHERITI3; Abdelouahab MAMMERI4
1Architecture and Environmental Heritage Laboratory (Archipel), Mohammed Tahri University of Bechar (08000), Bechar (Algeria).
2Higher School of Teachers, Laghouat, (03000), Laghouat-Algeria
3Phytochemistry and organic synthesis laboratory (LPSO), Mohammed Tahri University of Bechar (08000), Bechar (Algeria)
4Laboratory of Economic Studies and Local Development in the South-West (L.E.S-LO.D), Faculty of economic and commercial sciences and management sciences, Department of economy, Mohammed Tahri University of Bechar (08000), Bechar (Algeria).
Abstract
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.
Keywords
Date syrup (Robb); Flavored yogurt; Hmira variety; Sensory analysis; Valorization
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