STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH | ||
| Menoufia Journal of Food and Dairy Sciences | ||
| Article 2, Volume 6, Issue 1, January 2021, Pages 17-18 PDF (193.85 K) | ||
| Document Type: original papers | ||
| DOI: 10.21608/mjfds.2021.151523 | ||
| Authors | ||
| K. M.A. Kamaly1; Kh. M.K. Kebary1; M. A.E. Zidan2 | ||
| 1Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ. | ||
| 2Head Researcher Emeritus of Dairy Science, Department of Dairy Technology, Food Research and Technology Institute, Agriculture Research center. | ||
| Abstract | ||
| Labneh is one of the most widespread dairy products in the Middle East. It is known as concentrated youghurt. Its manufacturing and consumption in Egypt has been increased recently because of its nutritional and health benefits. The objective of this study was to improve the nutritional and health attributes of Labneh. Therefore the effects of incorporating probiotic bacteria and mandarin oil on the quality of Labneh have been studied. The obtained results indicated that using probiotic bacteria affect the chemical, rheological and organoleptic properties of Labneh. Although all Labneh treatment were accepted by panelists, treatment (T3) that was made by adding L.plantarum was the most acceptable Labneh treatment. Adding mandarin oil in the second part of this study indicated that adding mandarin oil caused a slight increase of total solids and fat contents, while decreased acidity, acetaldehyde and diacetyl contents and acidity of Labneh treatments and decreased the values of some texture parameters. Increasing mandarin oil a bove 0.2% decreased the scores of organoleptic properties. Treatments T1 and T2 these made by adding 0.1 and 0.2% mandarin oil were the most acceptable Labneh treatments. Therefore it is possible to make a good quality Labneh using L.plantarum and adding up to 0.2 % mandarin oil. | ||
| Keywords | ||
| Labneh; probiotic bacteria; texture parameters; organoleptic properties | ||
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