Sensory Characteristics Research Articles

New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food

Abstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics. The optimized formulation, comprising 4% oat fibers and 4% potato flakes, exhibited superior texture and consumer preference. Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers, while also being a rich source of long-chain polyunsaturated fatty acids. This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences, potentially guiding the development of innovative and sustainable fast-food products. Graphical Abstract

Development of Karonda Juice Supplemented Whey Beverage with Enhanced Antioxidant Activity

This study assessed the antioxidant activity, sensory characteristics, and storage stability of whey-based beverages supplemented with karonda juice. Beverages prepared with varying concentrations of Karonda juice (6, 8, 10, 12, 14%) showed a significant increase in antioxidant activity with increasing juice concentration, while variations in sugar content showed no significant effect. The beverage prepared using 10% sugar supplemented with 14% karonda juice showed highest acceptability by sensory evaluation. The antioxidant capacity of the supplemented beverages was significantly higher than that of paneer whey, with ABTS and DPPH assay values increasing to 5.65±0.03 and 3.99±0.04, respectively. The product ​​remained acceptable for up to three weeks based on seonsory assessment. These findings suggest that karonda juice has the potential to enhance both the antioxidant capacity and sensory appeal of whey-based beverages, while maintaining an acceptable shelf life of three weeks under refrigerated conditions.

Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production.

This study investigated raffinose family oligosaccharides (RFOs) derived from pulses as selective carbon sources for sour beer production. Fourteen lactic acid bacteria (LAB) were screened for growth in media supplemented with RFOs. Furthermore, the influence of ethanol and isomerized α-acids on the bacterial growth was investigated. While most LAB grew in the presence of RFOs, few did so in the presence of ethanol and α-acids. Some of the LAB with tolerance to these stressors were then combined with Brettanomyces claussenii to create classic-style sour beers with or without RFOs. These were characterized chemically, physically, and sensorially. Sour beers made with RFOs were evaluated as being comparable to a commercial Belgian sour beer for some sensory characteristics. Furthermore, the sensory analysis revealed significantly increased acidity levels and differences in flavor and taste between beers fermented with and without RFOs, which was underpinned by chemical analysis. Crucially, beany off-flavors, which are a common problem with pulse-derived ingredients, did not increase upon RFO addition. Thus, by combining selected LAB with RFOs, we successfully utilized a food sidestream and expanded the possibilities for brewing sour beers in a controlled manner in a short time. This is in contrast to the lengthy process used for traditional sour beers.

Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture

The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO® B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carried out on the physicochemical and microbiological properties, antioxidant capacity, fatty acid profile and sensory characteristics. The results showed that the count of Enterobacteriaceae in hybrid meat products did not differ significantly depending on the formulation. The addition of red beans in a hybrid meat product formulation significantly increased the antioxidant activity of the products compared to a sample made of 100% meat. The samples with red beans were characterized by significantly lower values of n-6/n-3, UFA/SFA and PUFA/SFA compared to samples produced with turkey thigh muscles and red beans in a ratio of 100:0. In summary, the formulation combining turkey meat and beans in a ratio of 60:40 is recommended as optimal, enabling the creation of a safe hybrid meat product with properties similar to those of a full-meat product.

Sensory impacts and consumer acceptability of using dates as analternative functional sweetener in traditional Indian sweets

Background: Natural ingredients are increasingly valued by consumers, influencing the food industry significantly. While the functional and pharmacological benefits of Date Fruit are established widely, its application remains largely confined to traditional Indian sweets as a substitute for sugar. Traditional Indian sweets hold high cultural significance and, traditionally, rely on sugar for production. This study aims to understand the change in sensory characteristics of selective Indian sweets, specifically Seviyan Kheer when sugar is replaced with date syrup. Objective: To review the functional properties of dates and investigate the effects of replacing sugar with dates in a traditional Indian sweet, Seviyan kheer, with a focus on sensory qualities. Methods: Seviyan Kheer was prepared using varying amounts of date syrup as a sugar substitute. A comprehensive consumer preference test was carried out, and the data collected was analyzed using SPSS to determine significant differences between different samples. Results: Among the five samples [S11, S22, S33, S44, and S55], the control sample [S11] showed highest preference. All samples were significantly different from each other across various sensory attributes [Colour, Taste, Aroma, Texture/Consistency, After Taste, and Overall Acceptability]. S11 received a cumulative satisfaction score of 100% before tapering down to 35.3% for S55. This general pattern supports a decrease in customer satisfaction as the percentage of date syrup rose, particularly in cases where there was a substantial sugar substitution. Conclusion: These results suggest that although date fruit has its advantage as a functional sweetener and has the potential to be a sugar substitute, modifications may be necessary to achieve a sensory satisfaction level comparable to traditional sugar-sweetened versions. Keywords: Dates, Functional Sweetener, Sensory Evaluation, Consumer Acceptability, Traditional Indian Sweets, Alternative Sweeteners.

Fresh-cut watermelon: postharvest physiology, technology, and opportunities for quality improvement

Watermelon (Citrullus lanatus L.) fruit is widely consumed for its sweetness, flavor, nutrition and health-promoting properties. It is commonly commercialized in fresh-cut format, satisfying consumer demand for freshness and convenience, but its shelf-life is limited. Despite the potential for growth in fresh-cut watermelon sales, the industry faces the challenge of maintaining quality attributes during storage. Fresh-cut processing induces a series of physiological and biochemical events that lead to alterations in sensory, nutritional and microbiological quality. A signal transduction cascade involving increases in respiration and ethylene production rates and elevated activities of cell wall and membrane-degrading enzymes compromise cellular and tissue integrity. These responses contribute to the development of quality defects like juice leakage, firmness loss and water-soaked appearance. They also drive the loss of bioactive compounds like lycopene, affecting flesh color and reducing nutritional value, ultimately culminating in consumer rejection, food losses and waste. Although great research progress has been achieved in the past decades, knowledge gaps about the physiological, biochemical and molecular bases of quality loss persist. This review article summarizes the advances in the study of physicochemical, microbiological, nutritional, and sensory changes linked to the deterioration of watermelon after processing and during storage. Different technological approaches for quality improvement and shelf-life extension are summarized: pre- and postharvest, physical, and chemical. We also discuss the advantages, disadvantages and challenges of these interventions and propose alternative directions for future research aiming to reduce qualitative and quantitative fresh-cut watermelon losses.

UV-C Disinfection and Impact on the Quality of Black, White, Green, and Pink Peppercorns Using a Scalable Reactor

Abstract The spice industry faces significant challenges in ensuring the safety and quality of its products, mainly since they are commonly consumed raw. Whilst effective in inactivating pathogens, thermal treatments often degrade the sensory quality of spices, making them unfeasible. This study explores the potential of short wavelength ultraviolet (UV) disinfection as a non-thermal alternative, focusing on its disinfection efficacy and impact on the quality of black, white, green, and pink peppercorns from various geographical sources. A substantial reduction in Escherichia coli was demonstrated using an industrially scalable rotary reactor, with the highest reductions observed in green and black peppercorns. The use of the reactor proved to be more effective than a static treatment, highlighting the importance of uniform distribution of the UV light exposure. The results demonstrated that the antioxidant activity, total phenolic content, and piperine content remained unaltered following UV-C treatment in most of the samples. This finding indicates that the sensory characteristics of the peppers were not significantly altered, whilst food safety was enhanced. Nevertheless, additional research on sensory analysis is necessary to understand the impact on sensory perception and the potential of LED-based UV lamps as an effective and efficient method for ensuring food safety in the spice industry.

Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

In the present study, different doses of lyophilized kiwifruit peel powder extract (KPE) were incorporated into carboxymethyl cellulose (CMC) and gum Arabic (GA) based polymer matrices to fabricate films CG-CT (control film), CG-KPE1 (1% KPE), CG-KPE2 (2% KPE), and CG-KPE3 (3% KPE) to investigate their effects on active packaging functionality and sliced-beef sausage quality. Consequently, CG-KPE films demonstrated a superior antimicrobial effect on Gram-positive (Staphylococcus aureus and Bacillus cereus) and Gram-negative (Escherichia coli) bacteria and antioxidant efficacy compared to CG-CT films. The scanning electronic microscopy (SEM) of CG-KPE films revealed an enhanced micrograph. Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) evidenced the intramolecular interaction between KPE and CG and the improved thermal stability of film matrix. Film X-ray diffraction (XRD) peaks revealed a good crystallinity. CG-KPE films exhibited better physical and mechanical properties, increased opacity, and better ultraviolet (UV) emission barrier due to KPE addition and pigmentation compared to CG-CT films. The quick biodegradability of CG-KPE film suggested potential for KPE as a biopolymer. Subsequently, sliced-beef sausages were packaged with CG-CT, CG-KPE1, CG-KPE2, and CG-KPE3 (respective to CT, TI, T2, and T3) and stored for 12 d (4 ± 1 °C). The product’s pH and moisture content were controlled due to KPE addition in CG-KPE films. The products revealed that during storage CG-KPE treatments had a positive impact on the textural property, the color stability, and the sensory quality compared to CG-CT treatments. CG-KPE treatments showed antimicrobial effectiveness and lesser TBARS values than CG-CT treatments during storage.Graphical

Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines

The application of non-Saccharomyces yeast in mixed fermentations with Saccharomyces cerevisiae is a useful tool to enhance wine quality. In this study, Metschnikowia fructicola Mf278 and Pichia kluyveri Pk1 were used in sequential fermentations with S. cerevisiae XG3 to ferment grape musts from Albariño and Lado. The development of fermentations was monitored by daily measurements of density and temperature, and sampling at the beginning, tumultuous, and final stages for microbiological control. The basic chemical parameters of wine were determined using the OIV official methodology, whereas the fermentative aroma compounds were quantified by GC–MS. M. fructicola Mf278 and P. kluyveri Pk1 were the predominant yeasts at the initial stages of sequential fermentations but, after the addition of S. cerevisiae XG3, they rapidly declined. A codominance of different S. cerevisiae strains was observed at the middle and final stages of fermentation. At the chemical level, Mf278 lowered the volatile acidity and increased the glycerol content of wines. Moreover, M. Mf278 and Pk1 increased the content of fermentative esters and fatty acids of wines. These compounds contribute fruity and floral notes to the wines that stood out over wines made only with S. cerevisiae, and were better valued at the sensory level.

Laser irradiation and pomegranate peel for preservation of the strawberry quality

The present study is aimed to explore the influence of laser irradiation and coating with chitosan and pomegranate peel extract on the physico-chemical properties, weight loss, firmness, functional, microbiological, color, and sensory characteristics of strawberry for fifteen days of cold storage. Four treatments of strawberry were conducted with laser irradiation for 6 min. The second, third, and fourth groups were coated with chitosan, pomegranate peel extract (PPE), and mixture of chitosan and PPE at ratio 1:1. Compared to untreated strawberries, the exposure to laser radiation decreased the weight loss of strawberries by 43.44%. Also, the laser irradiation reduced the negative effect of storage on the total phenolic content, anthocyanin, ascorbic acid, and antioxidant ability of strawberry. The exposure of strawberry to laser irradiation reduced the counts of fungi and psychrotrophic bacteria and provided the positive effect on the color and sensory attributes. The coating with PPE and chitosan enhanced the positive effect of laser irradiation on the functional and quality properties of strawberry during its cold storage. It can be concluded that laser irradiation and coating with PPE may be applied as novel techniques for the preservation of strawberry properties during its storage period.

Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake

For the development of competitive alcoholic beverages with interesting sensory characteristics, it is promising to introduce fruit and berry raw materials into the grain wort, which allows distillates to be given an original taste and aroma. However, in the process of processing fruit and berry raw materials, difficulties arise due to its high acidity and high content of fiber and pectin substances, which require additional research to develop efficient technologies. The purpose of this work was to study the conditions for the preparation of grain-fruit wort using biotechnological methods for the conversion of polymers of wheat and blackcurrant raw materials. The objects of the study were berries and blackcurrant cake; wheat grain; enzyme preparations — sources of amylases, hemicellulases, proteases and pectinases; wort samples. The possibility of complex processing of black currant berries to obtain fermented juice as an additional product, and cake for use in grain–fruit wort has been substantiated. It was shown that as a result of the biocatalytic destruction of the protein-pectin complex of berry raw materials, the main part of fiber passed into the cake. The concentration of amine nitrogen was 315 mg%, soluble carbohydrates — 6.8%, phenolic substances — 94.75 mg%, pH — 3.0. It was found that with the combined hydrodynamic and enzymatic processing of grain and fruit raw materials, the introduction of blackcurrant cake into the composition of raw ingredients had a negative effect on the rheological properties of the wort, the viscosity of which increased almost three times. Rational conditions for the preparation of wort from mixed wheat raw materials and blackcurrant cake when used together have been selected: the hydromodule of the wort is 1:3; the dosage of hemicellulase enzymes is 0.3 units /g (может быть units KS/g) of raw materials; the content of the raw components of the cake is not more than 30%. The advantage of separate preparation of the raw components (wheat batch and fermented cake) of wort followed by combination at the stage of saccharification and proteolysis was revealed. With this method, the viscosity of the wort was significantly reduced. The concentration of total and soluble carbohydrates increased. Analysis of the carbohydrate profile showed that in wheat wort glucose was prevalent (8.1%). In grain-fruit wort, glucose and fructose were present in almost equal proportions. A block diagram has been developed for the separate preparation of raw materials (grain and blackcurrant cake) in the technology of grain-fruit distillates.

Preserving the Quality of Fresh‐Cut Guava (Psidium guajava L.) With an Aloe Vera‐Based Multilayered Polysaccharide Edible Coating

ABSTRACTGuava (Psidium guajava L.) is a nutritionally valuable fruit, but its shelf life significantly decreases once cut. Edible coatings can mitigate this issue. This study evaluated various coatings, including xanthan gum (0.25%), HPMC (0.1%), and cinnamic acid (0.1%), both individually and in combination, as well as Aloe vera gel combined with these ingredients. The quality of fresh‐cut guava slices was assessed under the storage temperature of 10°C. Coated samples showed significantly better retention of physicochemical attributes than untreated controls. Aloe vera gel, particularly when combined with HPMC (0.1%), was most effective in preserving total phenolic content, Vitamin C, DPPH activity, and sensory qualities, primarily due to its ability to limit oxygen availability and prevent oxidative degradation. The combination of Aloe vera gel, cinnamic acid, and xanthan gum also performed well across all parameters. HPMC's flexibility, odorlessness, and resistance to oils and fats enhance its effectiveness as an oxygen and aroma barrier. In conclusion, the combined use of Aloe vera gel, cinnamic acid, and xanthan gum effectively preserved the quality and extended the shelf life of fresh‐cut guava.

Cytomegalovirus-Reactive IgG Correlates with Increased IL-6 and IL-1β Levels, Affecting Eating Behaviours and Tactile Sensitivity in Children with Autism

Background/Objectives: Elevated cytokine levels, including IL-6 and IL-1β, can contribute to persistent brain inflammation in children with autism and cytomegalovirus (CMV) infection, exacerbating autism-related behaviours and symptoms. This study evaluates the impact of CMV-induced cytokine increases on the eating behaviours and sensory profiles of children with autism. Methods: A cross-sectional design was employed, involving children aged two to five years (CMV-reactive IgG), with ASD (n= 98) and TD (n = 96). Serological tests using ELISA were conducted to measure IgG CMV, IL-6, and IL-1β biomarkers. Eating behaviours were evaluated using the BAMBI (Brief Autism Mealtime Behaviour Inventory), and sensory profiles were assessed using the SSP (Short Sensory Profile). Statistical analyses were performed using Spearman’s rank and chi-square tests. Results: The results show that autism significantly affects children’s eating behaviours and sensory profiles (p < 0.001), with notable differences found between the groups. Correlation analysis revealed a significant association between IgG CMV and IL-6 (p = 0.026) and IL-1β (p = 0.014) in the ASD group. Additionally, eating behaviours (food refusal and limited variety) in ASD correlated with IL-6 and IL-1β. Sensory characteristics, such as tactile sensitivity, were found to correlate with IL-6 (p = 0.027) and IL-1β (p = 0.002) in the ASD group. Conclusions: These findings suggest that CMV-infected children with autism are at increased risk of IL-6 and IL-1β dysregulation, contributing to sensory processing issues and eating behaviours. Further research is needed to enhance CMV testing protocols and better understand the virus’s role in the development of sensory and behavioural issues in children with autism.

Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms.

Rapeseed products, such as protein concentrates, hold promise for addressing global protein demands, but their application in food products is limited by their bitter and astringent taste. This study investigates the use of β-glucosidase (BG) and laccase (LAC) enzymatic treatment, individually and combined, to enhance the flavor of rapeseed protein concentrate (RPC). Untargeted metabolomics and sensory analysis reveal that LAC reduces the bitter compound kaempferol 3-O-(2‴-O-sinapoyl-β-D-sophoroside) (K3OSS) as well as a general reduction in other phenolic compounds, which correlates with a significant decrease in bitterness and astringency. In contrast, BG treatment elevates the levels of K3OSS and is accompanied by increased bitterness due to the conversion of precursor compounds to K3OSS. In addition, the synergistic use of both enzymes significantly reduces the concentration of K3OSS, resulting in a lower perception of bitterness. The LC-MS analysis of pure reference compounds treated with LAC and BG confirms that BG-mediated treatment facilitates the breakdown of larger kaempferol glycosides into K3OSS, while LAC treatment promotes polyphenol polymerization. Consequently, LAC treatment seems to be an effective strategy to improve the sensory quality of RPC and make it more suitable for human consumption.

Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese

Probiotics provide significant health benefits, but their viability is often compromised during production, storage, and passage through the gastrointestinal tract. These challenges hinder their effective incorporation into functional applications, particularly in dairy functional foods, in which factors such as acidity, oxygen exposure, and storage conditions negatively impact cell survival. The focus was on functional dairy foods, particularly on pasta filata cheeses. Indeed, the use of probiotics in pasta filata cheeses presents significant challenges due to the specific manufacturing processes, which encompass the application of high temperatures and other harsh conditions. These factors can adversely affect the viability and availability of probiotic microorganisms. However, microencapsulation has emerged as a promising solution, offering a protective barrier that enhances probiotic stability, improves survival rates, and facilitates targeted release in the gastrointestinal environment. This review examines the pivotal role of microencapsulation in stabilising probiotics for functional applications, emphasising its relevance in high-value food systems. Functional applications, including foods designed to offer essential nutritional benefits and promote host health, play a crucial role in disease prevention and immune system support, reducing the risk of infections and other physiological impairments. Key microencapsulation technologies are analysed, focusing on their benefits, limitations, and challenges related to scalability and industrial implementation. Additionally, this review discusses strategies to optimise formulations, ensure the sensory quality of final products, and explore future opportunities for expanding innovative applications that align with growing consumer demand for health-promoting solutions.

Effects of electron beam irradiation on microbial load, physicochemical properties, sensory quality, stability of active components, and antioxidant activity of Platycodon grandiflorum (Jacq.) A. DC.

Platycodon grandiflorum (Jacq.) A. DC. (PG) is an edible and medicinal plant. This study aimed to investigate the potential of electron beam (EB) irradiation for preserving PG. EB Irradiation at doses of 2-8 kGy were applied to PG, and the effects on microbial content, sensory qualities, chemical qualities, and EB penetration were examined. Results showed that irradiation with 6 kGy effectively maintained PG's microbiological quality of PG when packing thickness was ≤ 6.3cm during a 360-day storage period. The physicochemical properties, color, active ingredient contents, and antioxidant capacities of PG remained unaffected. However, total flavonoid and Platycodin-D content exhibited a non-dose-dependent alteration. The use of electronic nose analysis successfully differentiated the odor of EB irradiated PG samples from non-irradiated ones. Fingerprint analysis also indicated no significant impact of EB irradiation on PG quality. These findings suggest that EB treatment could be a valuable approach for extending the shelf life of PG.

Impact of power ultrasound on the quality of leafy green produce through a multifrequency, multimode, modulated system.

Ultrasound technology has been increasingly explored as an eco-friendly method to improve the microbial safety of leafy greens. However, its effect on produce quality is critical, and considerable knowledge gaps remain in this area. The present study examined the response of leafy greens to ultrasound treatment as shown by tissue damage and sensory quality, using a novel multifrequency, multimode, modulated (MMM) system to address the issue of nonuniform ultrasound field distribution. Iceberg lettuce, romaine lettuce, spinach, loose leaf lettuce and Lollo Rosso were subjected to different ultrasonication durations (1-16 min) in a MMM tubular treatment unit at 34 kHz and subsequently stored at 1 °C for three weeks. Sensory evaluations by a trained panel and electro-conductivity rate measurements were conducted to assess produce quality over time. Ultrasound treatment at an acoustic power density below 80 W/L had no significant effect (P > 0.05) on the overall sensory quality of leafy greens during 14 days of storage. Even though the electro-conductivity rate, an indicator of tissue damage, increased in ultrasound-treated samples compared to control, it did not result in perceptible changes in sensory attributes.

Are Argentinians ready for plant-based meat alternatives? A case study on awareness and willingness for consumption.

Meat alternatives' popularity is increasing worldwide. Nevertheless, the attitudes and motivations underpinning their adoption still evolve and may differ by region. In Argentina, where meat consumption per capita is among the highest globally, the market for plant-based meat alternatives (PBMAs) is just beginning to develop. Few reports attempt to explain the behavior of the Argentinian population regarding these products. This study explored the knowledge, attitudes, and perceptions of meat analogues and hybrid products through a national online survey (N=2339). Also, barriers and drivers to their consumption as well as the target segments were identified. Participants were classified as omnivores 73.8%, flexitarians 19.5%, vegetarians 6%, and vegans 0.7%. Despite the significant lack of awareness about PBMAs, there is a strong willingness to adopt them, with females, younger respondents, and those with lower incomes more open to these options. The main drivers for consumption were health concerns, animal welfare, and environmental awareness. Familiarity was a key factor influencing the adoption, as evidenced by the openness of well-informed omnivores. Lack of available options represented the main limitation for consumption and distrust regarding their origin and sensory appeal were the primary reasons for rejection. This study reveals a potential market for PBMAs in Argentina, highlighting that guaranteeing nutritional and sensory quality is crucial. Educating consumers is also essential for their widespread acceptance.

Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach

Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach

Physico-Chemical Characteristics, Antioxidant Activities, and ACE Inhibitory Potential of Pakistani Dahi Supplemented With Date Fruit Paste.

Dahi as well as date fruits are considered very important in our diet due to the presence of nutritional and medicinal properties. The objective of this study was to evaluate the antioxidant potential and angiotensin-I-converting enzyme (ACE) inhibitory activity of date paste added to indigenous dahi during storage (0-8 days, 5°C). The prepared dahi was also evaluated for its physico-chemical characteristics and microbiological and sensorial quality during the storage period. The freshly prepared dahi supplemented (prepared from both cow's and buffalo's milk) with different date fruit pastes showed less syneresis, improved water holding capacity as well as sensorial quality compared to the control. The freshly prepared buffalo's milk dahi supplemented with different date fruit pastes performed the best with regard to TP contents (0.54-0.89 mg gallic acid equivalent/g), TF contents (163.43-243.42 mg quercetin equivalent/100 g), FRAP (733.11-898.66 μg ascorbic acid equivalent/g), and TAC (164.30-254.10 mg ascorbic acid equivalent/100 g) compared to the control. Regarding ACE inhibition, the freshly prepared buffalo's milk dahi supplemented with date paste showed higher values (61.36%-72.43%) than the control (49.03%). The dahi prepared from buffalo's milk exhibited improved physico-chemical characteristics, antioxidant as well as ACE inhibition (%) than those of cow's milk dahi. It was concluded that dahi supplemented with date pastes from different varieties exhibited improved physico-chemical characteristics, antioxidant activity as well as ACE inhibition (%) than those of control dahi.