Functional Drinking Yogurt with Date Extracts

Drinking yogurt was prepared in 7 different batches including control. The treatments included 6 yogurt samples each containing 1 g of dried extract from Majdool (MF) and Sukari (SKF) date flesh obtained using 3 different extraction techniques (SFE, SCE and SX). These two varieties were selected due to their high phenolic contents and better antioxidant properties [11 (link)]. A control sample was also prepared to which no extract was added. The date extracts were mixed with 14 g of skim milk powder followed by the addition of distilled water (100 mL). After 5 min of homogenization, samples were placed in a water bath for 30 min to pasteurize at 85 °C followed by cooling to 44 °C. Afterwards, bacterial starter culture (2.5% v/v) consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Hansen, Hoersholm, Denmark) was added in a 1:1 ratio. The samples were then incubated at 44 °C for 4 h until they were fully coagulated (pH 4.6). The curd so formed was first cooled down to 4 °C in a refrigerator and then homogenized to form the liquefied drinkable yogurt. The final yogurt samples were then stored at 4 °C for carrying out various quality studies.