ArticleFoods (Basel, Switzerland)2021
Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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Who cites it
8 citing papers in PubMed.
- Rapid and non-destructive estimation of chemical properties of date syrup using visible-near infrared hyperspectral imaging combined with machine learning predictive models.Food chemistry: X · 2026Article
- Comprehensive Phenotypic and Genomic Study for Understanding the Variability in Susceptibility of Listeria monocytogenes to AMPs and Bacteriocins.Probiotics and antimicrobial proteins · 2026Article
- A Comprehensive Review on Date (Foods (Basel, Switzerland) · 2026Review
- Valorization of Date Palm (Molecules (Basel, Switzerland) · 2026Review
- Comparative modulation of the gut microbiota by date-derived products and refined sugar: a 16S rRNA gene taxonomic profile in healthy rats.Frontiers in microbiology · 2026Article
- Development of Functional Dairy Byproducts-based Beverages Using Rutab Date and Probiotic Apilactobacillus Kunkeei EABW06.Probiotics and antimicrobial proteins · 2026Article
- Characterization of Lactic Acid Bacterium Exopolysaccharide, Biological, and Nutritional Evaluation of Probiotic Formulated Fermented Coconut Beverage.International journal of food science · 2024Review
- Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (
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Registered trials
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