Intermediate moisture date ( Phoenix dactylifera L.) based dessert with natural sugars: Phytonutritional profile, characterization, sensory quality, and shelf‐life studies

Abstract

The present study aimed at preparing date-based dessert in which milk solids were replaced by date paste at 50% to 70% levels to enhance the quality of formulated dessert. Developed formulations were found rich in natural sugars, bioactive constituents, and minerals which were further confirmed using inductively coupled plasma atomic emission spectroscopy. The effect of storage on quality of selected product (50% date pulp and 50% milk solids) under room (25 ± 2°C) and refrigerated (4 ± 2°C) temperatures was studied. The moisture content, water activity, total and reducing sugars and bioactive constituents decreased significantly (p < .05) while titratable acidity, free fatty acids, antioxidant activity, hardness of texture, and yeast and mold count increased with advancement of storage at both temperatures. Except moisture, the extent of quality changes was rapid during room temperature storage. Developed product was shelf stable up to 21 days under room temperature and up to 28 days under refrigeration conditions, respectively. Novelty impact statement The developed date-based dessert with enhanced functionality and shelf stability had improved mineral profile, bioactive constituents and antioxidant activity compared to control (traditional milk-based dessert). Shelf life of the date-based dessert increased manifolds (from 4 to 21 days) compared to control at room temperature. The developed nutritious date dessert can serve as a healthy sweet meal for people who cannot resist sweets after meals.