Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals
Hassan, H., El Nemr, T. (2007). Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals. EKB Journal Management System, 4(1), 131-146. doi: 10.21608/jaauth.2007.68353
Hala Elsayed Hassan; Tarek Mourad El Nemr. "Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals". EKB Journal Management System, 4, 1, 2007, 131-146. doi: 10.21608/jaauth.2007.68353
Hassan, H., El Nemr, T. (2007). 'Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals', EKB Journal Management System, 4(1), pp. 131-146. doi: 10.21608/jaauth.2007.68353
Hassan, H., El Nemr, T. Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals. EKB Journal Management System, 2007; 4(1): 131-146. doi: 10.21608/jaauth.2007.68353

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

Journal of Association of Arab Universities for Tourism and Hospitality
Article 6, Volume 4, Issue 1, 2007, Page 131-146  XML PDF (363.89 K)
Document Type: Original Article
DOI: 10.21608/jaauth.2007.68353
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Authors
Hala Elsayed Hassan1; Tarek Mourad El Nemr2
1High Institute of Tourism , Hotels management and Restoration, Abou-Qeer, Alexandria, Egypt
2Department of Dairy Science and Technology, Faculty of Agriculture (shatby), Alexandria University , Alexandria , Egypt
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.
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