Effect of Some Nutritional Additives on Labneh Properties
[1]
Monira M. M. Basiony, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
[2]
Riad M. Y., Dairy Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt.
[3]
Zin El-Din M. M. I., Dairy Department, Faculty of Tourism and Hotels, Mansoura University, El-Mansoura, Egypt.
[4]
Nasr M. M. A., Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
The aim of this study was to investigate the effects of different dietary fibers on the rheological, physicochemical, microbiological and sensory properties of labneh fortified with these fibers ground wheat germs, flour oat's, fibers of top of can and ground barley addition were added at 0.5,1.0, 1.5 and 0.2% (w/w) to yoghurt milk. Labneh was stored for 10 days at 5°C. As the percentage of food additives increased the coagulation time decrease. Total solid, ash on dry matter, salt on dry matter, soluble nitrogen, non-protein nitrogen on total nitrogen and total volatile fatty acid increased in all treatments but fat on dry matter values decrease compare with control cow's labneh. Titratable acidity values of various labneh treatments gradually increased during storage period. All treatments had lower to total bacterial counts (T.C), lactic acid bacteria (L.A) and yeasts and moulds than control cow's and buffalo's treatments. Oat and barley treatments were the best additives for improving the body characteristics of cow's labneh to be compare with that made from buffalo's milk one.
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