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151523

STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH

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Last updated: 26 Dec 2024

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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.

DOI

10.21608/mjfds.2021.151523

Keywords

Labneh, probiotic bacteria, texture parameters, Organoleptic properties

Authors

First Name

K. M.A.

Last Name

Kamaly

MiddleName

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Affiliation

Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ.

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First Name

Kh. M.K.

Last Name

Kebary

MiddleName

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Affiliation

Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ.

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Orcid

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First Name

M. A.E.

Last Name

Zidan

MiddleName

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Affiliation

Head Researcher Emeritus of Dairy Science, Department of Dairy Technology, Food Research and Technology Institute, Agriculture Research center.

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Volume

6

Article Issue

1

Related Issue

21951

Issue Date

2021-01-01

Receive Date

2021-02-24

Publish Date

2021-01-01

Page Start

17

Page End

18

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 6_Issue 1_Pages 17-18.pdf

PDF . 198.5kB

Link

https://mjfds.journals.ekb.eg/article_151523.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=151523

Order

2

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH

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Article

Created At

23 Jan 2023