Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

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 (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.

Edible Medicinal Plants on Facilitating Childbirth: A Systematic Review

Background: Despite advances and the availability of newer drugs to facilitate childbirth, the interest in using natural treatments is on the rise. More than 20 percent of pregnancies require induction of labor, which is associated with side effects and increased risk of cesarean surgery. For this reason, the use of medicinal plants is considered healthier. Objective: The present study is a systematic review of the role of oral herbs in facilitating childbirth. Results: Twenty clinical trials investigated the impact of edible plants on increasing cervical readiness, stimulating labor onset, reducing pain intensity, and shortening the duration of labor. Five studies have revealed the positive impact of saffron. Two studies reported the same effect by chamomile. Three studies showed the positive impact of boiled dill seeds, and two studies showed the impact of date and date syrup. Another study reported the impact of Descurainia Sophia, and six studies also showed the positive effect of castor oil on uterine stimulation, strengthening and relieving labor pains, which eventually lead to facilitating labor. One study also showed no improvement in bishop score after consumption of primrose capsules. Conclusion: The positive effect of edible medicinal plants on facilitating childbirth has been shown in the mentioned studies. However, more studies with a larger sample size are needed, and there is also a need for a more detailed study of the possible mechanisms of plant effects.

Early Feeding Practices and Body Mass Index Z-Score among Saudi Preschoolers: A Cross-Sectional Study

ObjectivesTo characterize early feeding practices among mothers in Saudi Arabia and examine their associations with child birthweight and BMI z-score (BMIz) at preschool. Study DesignCross-sectional study. MethodsMother-child dyads (n=209) were recruited from different preschools around the city of Jeddah. Mothers completed the study questionnaire over the telephone and preschoolers’ anthropometric measurements were objectively measured. Descriptive statistics were used to characterize early feeding practices. Bivariate analyses and linear regression were used to examine the association of early feeding practices with child birthweight and BMIz at preschool. ResultsThe majority of mothers (92.3%) initiated breastfeeding, with an average duration of 9.34 months (SD= 8.04). About half of the mothers reported that they have offered fruit juice and/or date syrup-milk mixture in a baby bottle (52.2% and 45.9% respectively), with an average duration of 11.5 months (SD= 7.73) and 5.90 months (SD= 6.13), respectively. Children who were offered fruit juice and/or date syrup-milk mixture in a baby bottle had significantly lower birthweights compared to children who were not (M= 2.79, SD= 0.59 vs. M= 3.06, SD=0.69, P< 0.01 and M= 2.79, SD= 0.67 vs. M= 3.03, SD=0.62, P< 0.01, respectively). There was a negative association between introducing fruit juice in a baby bottle and child BMIz at preschool (b: 0.18, 95% confidence interval (CI): -0.83, -0.11); This association was not significant after adjusting for child birthweight and other covariates (b: -0.10, 95% CI: -0.64, 0.09). ConclusionLongitudinal and interventions studies are needed to inform counseling guidelines and community campaigns in order to improve early feeding practices in the region.

The Decline of Green-Glazed Jars after the Early Abbasid Period

Green-glazed jars were manufactured in southern Iraq during the Parthian, Sasanian, and early Islamic periods. In the latter period, they were distributed in great numbers in the Near East and in coastal areas along the Indian Ocean from the Horn of Africa to China and Japan. The jars are thought to have been used chiefly for storing “date-syrup.” Around the 4th/10th century their production was significantly reduced and their prevalence greatly declined, a phenomenon that has puzzled archeologists. In this study, I identify these jars with “the green jars” (al-jarr al-akhḍar or ḥantam) mentioned in some classical Islamic texts. According to numerous Ḥadīth, the Prophet prohibited nabīdh (date-wine) in “green jars.” While many Muslim jurists held that the Prophet withdrew this prohibition and that these jars were lawful, many found the use of these jars reprehensible or even forbidden. I suggest that the Ḥadīth in which the Prophet prohibited green jars may have contributed to the decline of green-glazed jars.

Development of ice cream recipe with dates processing products

The trend of healthy eating determines several areas of modern consumer trends: the Ukrainian buyer pays more attention to the naturalness of ice cream and more carefully analyzes the ingredient composition of the product. More popular is ice cream, which does not contain synthetic dyes and flavors and is lower in sucrose. The article substantiates the use of dates processing products in ice cream technology. The aim of the work was to develop ice cream technology with partial and complete replacement of sucrose with date paste and date syrup. The research was conducted at the Department of Milk and Dairy Products Technology at Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The raw materials used for research met the requirements of current regulations in terms of quality and safety. Date paste was made independently, hazelnut oil was added to it. Organic date syrup was used under the trademark Bio Planet. Four ice cream recipes were developed and technological operations of ice cream production with dates processed products were worked out. Denise 855 was used as a stabilizer and emulsifier in the ice cream recipe, which gives an unsurpassed creamy taste and homogeneous structure and provides the initial air distribution and stable whipping. In the study of organoleptic characteristics of ice cream, it was found that all samples had a similar sense of aroma and taste – with the taste of dates. The addition of date syrup improved the taste of ice cream. Taste indices increased significantly with increasing concentration of date syrup. Complete replacement of granulated sugar with date syrup significantly lowered the pH and increased acidity. In addition, the replacement of sucrose with date processed products has been shown to increase the viscosity of ice cream. The lowest viscosity value was observed in the control sample, while the highest viscosity value was obtained when the sugar was completely replaced with date syrup.

Valorization of Date Syrup by the Production of Lipopeptide Biosurfactants by a Bacillus mojavensis BI2 strain: Bioprocess Optimization by Response Surface Methodology and Study of Surface Activities

Lipopeptides Biosurfactants are natural surface-active compounds produced by a variety of microorganisms. They have great interest in environmental, biomedical and agro-industrial fields. However, the high cost of culture media and the low yield of production limit their large-scale production and application. The development of efficient and cost-effective bioprocess became of a great interest for the improvement of the yield of biosurfactants and the decrease of production cost. In this aim, we applied the response surface method to optimize an economic biosurfactant production by a newly isolated strain B. mojavensis BI2 on date syrup called “Luegmi” as unique carbon and nitrogen source. Using a Box-Bhenken design, we studied the effect of three independent variables on lipopeptide production; Leugmi concentration, Na 2 HPO 4 and incubation time. The results of this study showed that Leugmi concentration at 25%, Na 2 HPO 4 at 0.1% and incubation time of 24 hours were optimal conditions for biosurfactant production, with a maximum surface tension decreasing capacity of 55% corresponding to 27 mN/m and oil dispersing of 30 cm 2 corresponding to a diameter of 6 cm. Preliminary characterization of the biosurfactant produced on Luegmi by UV-Spectra and Thin Layer Chromatography showed its lipopeptide characters. Physic-chemical characterization of the produced lipopepetide on Leugmi showed its great surface activities and stabilities at different pH, temperature and salts concentration. The results of this study suggested that Leugmi, an agricultural byproducts can be used as a low-cost substrate to enhance the yield of lipopeptide biosurfactants with great surface activities for potential environmental application.