Abstract：
The aim of this study was to investigate the impact of different concentrations (3% and 6%) of two ingredients (paste and flour) obtained from the valorization of date fruit coproducts on the nutritional (proximate composition and mineral profile), technological (coagulation curve, pH, acidity, sugar and organic acid content and syneresis), physicochemical (color, water activity and texture), microbiological and sensory properties of goat\'s yogurt during 21 days of refrigerated storage. Both ingredients enhanced the growth and stability of the yogurt starter culture, thereby improving the probiotic potential of date-added yogurts. Physicochemically, the addition of date flour (at both concentrations) induces stronger modifications (texture, color and syneresis) in yogurts than the date paste. During storage, date paste reduced the syneresis and hence maintained yogurts\' physical quality. Consumers preferred the yogurts with date paste (3% and 6%) rather than with date flour, because its addition led to a more brownish color and granular texture.
摘要：
这项研究的目的是调查不同浓度（3％和6％）的两种成分（糊和面粉）的影响从价值的日期水果副产品对营养（近似组成和矿物质概况），工艺(凝血曲线，pH值,酸度,糖和有机酸含量和脱水收缩)，物理化学(颜色，水活度和质地)，山羊酸奶冷藏21天的微生物学和感官特性。两种成分都增强了酸奶发酵剂的生长和稳定性，从而提高添加日期的酸奶的益生菌潜力。物理化学，添加日期粉(在两个浓度)诱导更强的修改(质地,颜色和脱水收缩)在酸奶中比日期糊。储存期间,枣膏减少了脱水收缩，因此保持了酸奶的物理质量。消费者更喜欢用日期糊（3％和6％）而不是日期粉的酸奶，因为它的加入导致更多的棕色和颗粒状的质地。
