Production of a New Drink by Using Date Syrup and Milk

Subject Areas : food microbiology

F. Raiesi Ardali ¹ , E. Rahimi ² , S. Tahery ³ , M. A. Shariati ⁴

1 - Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 - Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
3 - Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
4 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 2014-01-18 Accepted : 2014-02-28 Published : 2014-03-28

Keywords:

References:

Abbes, F., Kchaou, W., Blecker, C., Ongena, M., Lognay, G., Attia, H. & Besbes, S. (2013). Effect of processing conditions on phenolic compounds & antioxidant properties of date syrup". Industrial crop & product.44, 634-642.

Al-Shahib, W. & Marshall, R. J. (2003). The fruit of the date: it's possible as the best food for the future", International Journal of Nutrient, 54, 247-259.

Barreveld, W. H. (1993). Date palm products. Nume'ro Agricole 101 de bulletin de services de la FAO.

De Pelsmaeker, S., Schouteten, J., & Gellynck, X. (2013). The consumption of flavored milk among a children population. The influence of beliefs & association of  br & with emotions, Appetite 71,279-286.

FAOSTAT. (2006). Bases de Donne's statistics de la FAO. Rome: Food & Agriculture Organization of the united Nation.

Gabsi, K., Trigui, M., Barrington, S., Noureddine Helal, A. & Taherian, A. L. (2013). Evaluation of rheological properties of date syrup. Journal of food engineering. 117, 162-172.

Gad, A. S.,  Kholif, A. M. & Sayed, A. F. (2010). Evaluation of the nutritional value of functional yogurt resulting from combination of date palm syrup & skim milk. American Journal of Food Technology, 5, 250-259.

Ghafari, Z., Hojjatoleslamy, M., Shokrani, R. & Shariaty, M. A. (2013). Use of date syrup as a sweetener in nonalcoholic beer: sensory & rheological assessment. International peer-reviewed scientific online journal.3, 182-184,

Ishurd, O. & Kennedy, J. F. (2005). The anticancer activity of polysacharide prepared from Libyan dates (Phoenix dactylifera L.). Carbohydrate. Polymer, 59, 531-535.

Jamshidi, M., Mokhber, M., Alemzadeh, I. & Vossoughi, M. (2003). Optization of hfds production from date syrup, International Journal of Engineering. 21, 127-133.

Khosravanipour Mostafazadeh, A., Sarshar, M., Javadian, Sh., Zarefard, M. R. & Amirifard Haghighi, Z. (2011). Separation of fructose & glucose form date syrup using resin chromatographic method: Experimental data & mathematical modeling, Separation & purification technology, 79, 72-78.

Mohamed, M. A. & Ahmed, A. A. (1981). Libyan date syrup (Rub-AL-Tamr), Journal of food science. 46: 1162-1166.

Moneib, A., EL-Sadak, G. M.  & Farag, A. H. (1999). Sterilized Flavored milk drinks: Date-flavored buffalo skim milk".egyptian journal of dairy science, 2, 105-120.

Moskowitz, H. R. (1983). Product testing & sensory evaluation of foods: marketing & R&D approaches. Westport, CT: Food & Nutrition Press.

Nasehi, S. M., Ansari, S. & Sarshar, M. (2012). Removal of dark colored compounds from date syrup using activated carbon: A kinetic study. Journal of Food Engineering, 111, 490-495.

Rofehgari-Nejad, L., Pirrzifard, M., Asefi, N., Tabibi-Azar, M. & Ashrafi, R. (2010). Comparative study of date syrup decolourization efficiency with ion exchange resins & bone chart, Asian Journal of Chemistry, 22, 16-20.