Fortification of Traditional Fermented Milk “Lben” with Date Powder: Physicochemical and Sensory Attributes

Abstract

The main objective of this study was to evaluate the effect of date powder supplementation on the main quality attributes of “Lben” a traditional fermented milk. Physicochemical and sensory analyses of fortified Lben showed that supplementation with date powder (6%; w/v) conducted to a decrease in acidity and an increase in pH, with a slight decrease in the final lactic bacteria count. Lben fortification with date powder improved its overall acceptability, induced an increase in color and odor intensities, and enhanced the balance of the sweet/sour tastes. Additionally, fortification resulted in the development of fruity and sweet tastes in Lben.