Development of a pistachio milk alternative: hydrocolloid blend optimization for viscosity, color and sensory acceptance
Increasing concerns about lactose intolerance and dietary preferences have fueled demand for plant-based milk alternatives. Pistachio-based beverages, valued for its antioxidants and healthy fats, is a promising dairy substitute. This study optimized Pistachio-based beverage formulation using natural sweeteners (date syrup) and hydrocolloids (guar gum, carrageenan, tragacanth) to improve sensory and physicochemical properties. Ohadi pistachio kernels […]
Quality attributes of buffalo milk yogurt fortified with date and raisin pastes: physicochemical, textural, and sensory evaluation
Yogurt, while nutritious, is naturally low in bioactive compounds such as dietary fiber and phytochemicals. This study evaluated the effects of incorporating date dried paste (DDP) and raisin dried paste (RDP) at 2% and 4% levels on buffalo yogurt quality over 14 days of storage. Both DDP and RDP significantly reduced syneresis and darkened yogurt […]
Quality attributes of buffalo milk yogurt fortified with date and raisin pastes: physicochemical, textural, and sensory evaluation
Yogurt, while nutritious, is naturally low in bioactive compounds such as dietary fiber and phytochemicals. This study evaluated the effects of incorporating date dried paste (DDP) and raisin dried paste (RDP) at 2% and 4% levels on buffalo yogurt quality over 14 days of storage. Both DDP and RDP significantly reduced syneresis and darkened yogurt […]