THE EFFECT OF USING PUMPKIN SEED MILK AS A SUBSTITUTE FOR BUFFALO MILK ON THE PROPERTIES OF LABNEH | ||
| Zagazig Journal of Agricultural Research | ||
| Volume 52, Issue 4, July and August 2025, Pages 835-847 PDF (860.37 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/zjar.2025.451795 | ||
| Authors | ||
| Shaimaa A. M. El-Kafrawy* 1; Howayda AbdelRazek1; Mervat M. E. Ibrahim2; El-Sayed H. Atwaa3 | ||
| 11. Dairy Sci. Dept., Food Sci. Res. Inst., Agric. Res. Cent., Dokki, Egypt | ||
| 2Food hygiene, safety, and tech. Dep., Fac. Veterinary Medicine, Zagazig Univ., Egypt | ||
| 32. Dairy Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||
| Abstract | ||
| This work aimed to study the effect of using pumpkin seed milk on the properties of different types of labneh. Labneh was produced from buffalo milk partially replaced by pumpkin seed milk at different ratios (0, 25, 50, and 75%). Labneh samples were examined for nutritional, physicochemical, microbiological, and antioxidant properties during 21 days of storage at 4°C. Labneh made from a mixture of buffalo milk and pumpkin seed milk showed higher acidity, total solids, fat, ash, protein, total volatile fatty acids, antioxidants, carotenoids, phenols, and total amino acid contents, than that made from buffalo milk only. The acidity values, total solids, protein, fat, ash, volatile fatty acids, and fiber contents increased for all treatments, while the antioxidants, carotenoids, and phenols contents decreased with the progress of storage. Labneh made from a mixture of buffalo milk and pumpkin seed milk also contained the highest number of Str. Thermophillus and L. bulgaricus. From the beginning of manufacturing until the end of the storage period, coliform bacteria, fungi, and yeasts were not detected in all treatments to which pumpkin seed milk was added. Labneh made from a mixture of buffalo milk and 50% pumpkin seed milk was more acceptable to all examiners. This suggests that pumpkin seeds can be used as an alternative source of milk in the labneh making, with improved nutritional value and shelf life. | ||
| Keywords | ||
| pumpkin seed; amino acids; Buffalo milk; Labneh | ||
|
Statistics Article View: 3 PDF Download: 6 |
||
