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68353

Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals

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Last updated: 04 Jan 2025

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Abstract

The glowing demand for functional foods is stimulating innovation and new product development in the food industry internationally. The food industry has a central role in facilitating healthier eating practices through the provision and promotion of healthy foods. Flavoured probiotic low fat labneh cheese as salad was prepared by incorporating 15 % of natural vegetables ( red beet, carrot and chicory ) which have natural flavouring : colouring : prebiotic and antioxidant components. Novel recipes were seived in hotels and fast foods resturant for sensory evaluation. Data indicated that the addition of carrot and chicory to the labneh resuted in elevting the viability of lactic acid bacteria at a range of 2.8 and 8.8 % respectively as compared with plain control labneh after 7 days of storage at 5°C. It was obvious that addition of the aforementioned vegetables resulted in lowering the degree of syneresis of labneh. On the othre hand, chicory labneh was more acceptable than their counterparts containing carrot and red beet along with the control labneh. Chicory and carrot labneh were more acceptable in hotels wherease chicory and beet labneh were more acceptable in fast foods restaurants. The successful flavouring and colouring of low fat labneh with natural vegetables(beet. carrot .chicory ) could add to the variety of prepared salads. Moreover, the labneh recipes formulated in the present study allows production of various recipes of flavouring cheeses based salads that cope with current demands or needs of hotels, restaurants, fast food outlets and institutional consumption.

DOI

10.21608/jaauth.2007.68353

Authors

First Name

Hala Elsayed

Last Name

Hassan

MiddleName

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Affiliation

High Institute of Tourism , Hotels management and Restoration, Abou-Qeer, Alexandria, Egypt

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City

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Orcid

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First Name

Tarek

Last Name

El Nemr

MiddleName

Mourad

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture (shatby), Alexandria University , Alexandria , Egypt

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Orcid

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Volume

4

Article Issue

1

Related Issue

7795

Issue Date

2007-06-01

Receive Date

2007-01-15

Publish Date

2007-06-01

Page Start

131

Page End

146

Print ISSN

1687-1863

Online ISSN

2682-4612

Article File

JAAUTH_Volume 4_Issue 1_Pages 131-146.pdf

PDF . 372.6kB

Link

https://jaauth.journals.ekb.eg/article_68353.html

Detail API

https://jaauth.journals.ekb.eg/service?article_code=68353

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6

Type

Original Article

Type Code

997

Publication Type

Journal

Publication Title

Journal of Association of Arab Universities for Tourism and Hospitality

Publication Link

https://jaauth.journals.ekb.eg/

MainTitle

Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals

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Article

Created At

22 Jan 2023