STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH) | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 8, Issue 3, May 2023, Page 30-31 PDF (118.81 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2023.298841 | ||||
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| Authors | ||||
| Hend Abdulrhman Abdulsamie Zahran1; K. M Kamaly1; Kh. M.K Kebary1; S. A Hussein2; Khadega R. M Badawi3 | ||||
| 1Fac. of Agric., Menoufia Univ. | ||||
| 2Fac. of Agric., Menoufia Univ | ||||
| 3Faculty of Agric., Menoufia Univ. | ||||
| Abstract | ||||
| Labneh is a highly nutritious functional food, which originated in the Middle East, and has found a wide distribution all over the world due to its high nutritional benefits. Labneh was manufactured using mushroom powder )Agaricus bisporus( and papaya´s pulp fibers powder with 15% papaya juice at the rate of zero, 0.5, 1, 1.5, 2, 2.5 and 3 %. All treatments were stored in the refrigerator for 28 days and were sampled at Fresh, 7, 14, 21, and 28 days of storage period to evaluate the chemical, microbiological and organoleptic attributes. The supplementation of labneh with mushroom powder caused a significant increase of the counts of total bacteria, streptococci and lactobacilli, proteolytic and lipolytic bacteria, titratable acidity, total solids content, total carbohydrates content, total phenolic compounds content and antioxidant activity and preventing the growth of moulds and yeasts counts, while had a slight effect on total protein and ash contents. Conversely supplementation of labneh with mushroom did not have significant effects on fat content. Supplementation of labneh with mushroom powder up to 1.5% did not have significant effect on total scores of organoleptic properties, then the scores decreased as the rate of supplementation was increased. On the other hand, the scores of organoleptic properties of all labneh treatments did not change significantly during the first week of storage period after that the scores decreased slightly up to the end of storage period. Labneh treatments were accepted by the panelists, but the most acceptable treatment was T3 that made by adding 1.5% of mushroom powder. So, it could be possible to make a good quality and nutritious labneh by adding up to 1.5% mushroom powder without detrimental effects on labneh quality. Supplementation of labneh with papaya’s pulp fibers powder (PPFP) caused a significant increase of the counts of total bacteria, streptococci, lactobacilli, bifidobacteria, proteolytic and lipolytic bacteria, total solid content, ash content, total phenolic content and antioxidant activity and this increase was proportional to the rate of supplementation preventing the growth of moulds and yeasts counts, while adding PPFP to labneh did not have significant effect on the protein and fat content of the resultant labneh treatments. Supplementation of labneh with PPFP up to 1.5% did not have significant effect on the scores of organoleptic properties and the total scores, while the scores of organoleptic properties decreased by increasing the rate of supplementation above 1.5%. Scores of organoleptic properties of labneh treatments C, T1, T2 and T3 those made by adding 0.0, 0.5, 1.0 and 1.5% PPFP respectively were not significantly different from each other. Therefore, treatment T3 will be chosen as a best treatment because it contains higher counts of bifidobacteria than those of labneh treatments C, T1 and T2, which is very important because it has been interested to make a good quality probiotic labneh. So, it is possible to make a good quality and healthy labneh by adding up to 1.5% PPFP and 15% papaya’s juice and probiotic bacteria. Therefore, supplementation of labneh with papaya’s pulp fibers powder could be a good vehicle for delivering the probiotic bacteria number of more than 105 – 107 colony forming units per gram (cfu/g) to consumers. | ||||
| Keywords | ||||
| Functional foods; Concentrated yoghurt; Mushroom (Agaricus bisporus) powder; papaya’s pulp fibers powder; Bifidobacteria; Sensory acceptance | ||||
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